This Creamy Tuscan Chicken Pasta recipe is packed with flavor and only requires a few ingredients. Juicy and tender pan-fried chicken breast is cooked with sun-dried tomatoes and spinach in a creamy parmesan sauce then mixed with penne pasta. It’s simple, delicious and the perfect dinner recipe the whole family will love!
To be honest this recipe was my first time cooking with sun-dried tomatoes and omg where have I been! It gives this dish so much flavor. And who doesn’t love a good creamy sauce. The parmesan cream sauce is flavored with the rest of the ingredients (especially those sun-dried tomatoes) and covers the pasta and chicken perfectly. This is honestly our new favorite chicken pasta recipe for an easy weeknight meal!
WHAT INGREDIENTS DO YOU NEED?
Chicken Breast - Boneless, skinless chicken breast, cut in half lengthwise.
Sun-Dried Tomatoes - gives this pasta so much flavor! You can find it in a jar with oil on the aisle, usually with pasta and Italian food.
Baby Spinach - an easy addition for a little color and extra greens.
Onion & Garlic - a classic combination and adds great flavor to this recipe.
Pasta - I love using penne pasta for this recipe, but feel free to use linguine or another favorite.
Heavy Cream & Chicken Broth - to help make the cream sauce.
Parmesan Cheese - helps finish the delicious sauce. I like grabbing the freshly grated parmesan cheese or grating it myself. It tastes better than prepackaged cheese and melts better in the skillet.
Seasoning - adding seasoning throughout this dish with each step is key!
Flour - to lightly coat the chicken breast.
Butter & Oil
HOW TO MAKE TUSCAN CHICKEN PASTA
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Add the pasta to a large pot of salted boiling water and cook according to the box instructions. If you have a 1 lb box of pasta only use half of the box (8 oz) and save the rest. Drain and set pasta aside once done.
Step Two: In a large skillet on medium heat, add olive oil and butter and cook lightly floured & seasoned chicken breasts until done. Remove chicken from skillet and transfer to a plate.
Step Three: In the same skillet add more butter and diced onion. Saute onion 2-3 min until translucent. Next add minced garlic, sun-dried tomatoes and spinach. Cook for 1-2 minutes. Add chicken broth and stir well.
Step Four: Slowly add heavy cream and grated parmesan cheese on medium-low heat. Stir well until the cheese is melted. Season the sauce with salt and Italian seasoning.
Step Five: Add the cooked pasta and cooked chicken back to the skillet. Mix well and enjoy!
HOW TO KNOW WHEN YOUR CHICKEN BREASTS ARE DONE
The only safe way to know when your chicken breasts are done is to use a meat thermometer. Your chicken should reach an internal temperature of 165°F with a meat thermometer inserted into the thickest part of your chicken breast. Digital meat thermometers are inexpensive and simple to use. This is the digital meat thermometer that I use.
This Tuscan Chicken Pasta stores well in an airtight container in the refrigerator for up to 3 days. I like using these glass containers for storage and reheating.
GOT EXTRA PARMESAN CHEESE OR HEAVY CREAM?
If you have extra fresh parmesan cheese or heavy cream leftover, don't let it go to waste. Heavy Cream usually lasts about a week in the fridge after opening and fresh cheese about 10-14 days if properly wrapped and stored. Try my Cajun Chicken Pasta recipe next! It uses both of these ingredients to also make a delicious creamy sauce.
WANT MORE EASY DINNER IDEAS?
Check out more reader favorites below:
- Cajun Chicken Pasta
- Chicken Sausage Stir-Fry
- Asian Ground Turkey Stir-Fry
- Chicken Fajitas
- Sheet Pan Sausage, Potatoes & Brussels Sprouts