Tuscan Chicken Pasta

A blue pot filled with creamy pasta featuring penne, chicken pieces, spinach, and cherry tomatoes, with a serving spoon resting inside. Plates and cheese in the background.

5 from 6 votes

🇮🇹👏🏻✅ Juicy bites of seasoned chicken, sun dried tomatoes, spinach, and tender pasta are tossed in a creamy sauce and topped with Parmesan cheese for the BEST chicken and pasta recipe! No need to go out to an Italian restaurant when you can make this EASY Tuscan-inspired chicken pasta recipe at home in 30 minutes!

Prep Time10

Cook Time20

Course: 30-Minute Meals, Chicken, Dinner, Pasta

Cuisine: Italian

Keyword: creamy Tuscan chicken pasta, Tuscan chicken pasta

Servings:

Calories: 584cal

Equipment

Ingredients

8 ounces penne pasta (or similar small-shape short pasta like ziti, rotini, ditalini)
2 tablespoons olive oil divided and as needed
1 pound boneless skinless chicken breasts diced into bite size pieces
1 teaspoon dried oregano (or substitute with 1 teaspoon Italian seasoning)
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper or to taste
1 medium yellow onion diced small (or white onion)
3 to 4 garlic cloves finely minced
½ cup sun dried tomatoes (I use oil-packed that I remove from the oil, blot with paper towel, and roughly dice if they're larger pieces)
1 tablespoon tomato paste (ok to omit if you don't have it, but adds rich flavor)
2 cups fresh baby spinach or as desired (about 2 heaping handfuls)
½ cup heavy cream (half-and-half may be substituted if you don't have heavy cream; do not use lower fat milk)
1 ½ cups chicken broth (I use reduced sodium)
¼ cup freshly grated Parmesan cheese for the sauce, plus more for garnishing if desired
Fresh basil or fresh parsley optional for garnishing

Instructions

To a large stockpot, cook the pasta according to package directions. When done, reserve about 1 cup pasta water and set it aside. Then drain the pasta and set it aside.
Meanwhile, while the pasta is boiling, to a large skillet or Dutch oven, add 1-2 tablespoons olive oil, and the chicken, evenly season with oregano, salt, pepper, and saute over medium-high heat for about 5 minutes. Stir and flip frequently to ensure even cooking and browning.
Remove the chicken and set is aside on plate. It will NOT be fully cooked through at this point and that's fine and what is intended.
Don't remove any of the cooking liquids or juices from the pan and as necessary, add additional olive oil, onion, and saute for about 4-5 minutes, or until it's becoming soft and translucent. Stir frequently.
Add the garlic, sun dried tomatoes, tomato paste, stir to combine, and cook for about 1 minute or until very fragrant; stir nearly constantly.
Slowly add the chicken broth, cream (the liquid will bubble up and steam so use caution), Parmesan, and bring it to just a simmer, taking care not to let it boil too fast.
Add the chicken pieces back in, stir to combine, and let the mixture gently simmer uncovered for about 8-10 minutes, or until the chicken is fully cooked through and the sauce is thickening a bit. Turn the heat down to medium or medium-low to maintain just a simmer. Stir occasionally, making sure to scrape up the bits at the bottom of the pan.
Tip - You do NOT want this to boil too fast/hard because you could break the sauce, meaning the dairy proteins denature and the sauce looks like there's white chunks floating in it, and you'd have to start over. So watch the heat output of your stove!
Add the spinach, cooked pasta, and stir to combine. The spinach will wilt in a minute or two; keep stirring until it does.
Tip - If the sauce is too thick or doesn't look like there's quite enough to coat everything, add a splash of the reserved pasta water in. This isn't an overly 'saucy' recipe like you'd have with fettuccine alfredo. Rather, it's just enough sauce to nicely coat all the ingredients.
Taste and check for seasoning balance. As necessary, add additional salt, pepper, a pinch of red pepper flakes for heat, additional oregano or Italian seasoning.
Seasoning Tips - If it tastes at all flat or boring, it likely needs more salt, so don't be afraid to add more. I also really like red pepper flakes in a dish like this because while they won't make it spicy (unless you add a lot), they give it just a bit more pizazz and flavor pop.
Optionally garnish with additional Parmesan and/or fresh herbs, to taste, and serve immediately.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as needed.

Nutrition