Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are extra juicy and flavorful. Just make sure they’re cooked through, then slice or shred before adding back to the pasta.

Can I make this ahead for meal prep?

Yes—this pasta holds up beautifully for a couple of days. Keep the sauce and pasta separate if possible, then combine and reheat for the best texture.

What if I don’t have sun-dried tomatoes?

Roasted red peppers or even cherry tomatoes work in a pinch. The goal is to add a hit of tangy-sweet depth and color.

How do I lighten up the sauce?

You can use half-and-half or whole milk instead of cream. Add some extra chicken broth for flavor and to loosen the sauce, if needed. It won't be quite as rich, but still delicious!

Italian Creamy Tuscan Chicken Pasta Recipe

Name: Italian Creamy Tuscan Chicken Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 lbs Chicken Breasts; 2 tbsp Oil; 1/2 tsp Salt; 1/8 tsp Pepper; 1/2 lb Penne Pasta; 2 tbsp Butter; 2 Garlic Cloves, minced; 3 C Baby Spinach; 8 oz Sun-dried Tomatoes, drained and sliced; 3 C Heavy Cream; 1/2 C Parmesan cheese, grated; 1 tsp Italian Seasoning

Description

This Italian Creamy Tuscan Chicken Pasta recipe features tender chicken breast, flavorful sun-dried tomatoes, baby spinach, and penne pasta, all coated in a rich, parmesan-infused cream sauce. It’s a comforting, restaurant-quality main-course that can be prepared in just 25 minutes—perfect for weeknight dinners or special occasions.

Ingredients

Units Scale

For the Chicken

2 lbs Chicken Breasts
2 tbsp Oil
1/2 tsp Salt
1/8 tsp Pepper

For the Pasta

1/2 lb Penne Pasta

For the Sauce

2 tbsp Butter
2 Garlic Cloves, minced
3 C Baby Spinach
8 oz Sun-dried Tomatoes, drained and sliced
3 C Heavy Cream
1/2 C Parmesan cheese, grated
1 tsp Italian Seasoning

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Instructions

Prepare the Chicken: Season the chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat, and add the chicken. Cook until both sides are browned and the center is no longer pink, about 6-8 minutes per side depending on thickness. Once cooked, remove chicken from the pan, slice into cubes, and set aside.
Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain well and set aside.
Prepare the Sauce: In the same skillet used for the chicken, melt butter over medium heat. Add the sun-dried tomatoes, minced garlic, and baby spinach. Sauté for 2-3 minutes until the spinach is wilted and tomatoes are softened.
Add Cream and Seasoning: Pour in the heavy cream, Italian seasoning, and stir to combine. Simmer the mixture for a few minutes, allowing the sauce to slightly thicken. Add in the grated Parmesan cheese and mix until smooth and creamy.
Combine Pasta, Chicken, and Sauce: Add the cooked pasta and cubed chicken to the sauce. Stir well to coat evenly and heat through for 1-2 minutes.
Serve: Spoon the creamy Tuscan chicken pasta into bowls. Top with extra Parmesan if desired and serve immediately. Enjoy!

Notes

For extra flavor, deglaze the pan with a splash of white wine before adding cream.
Serve with a side of crusty bread to soak up the delicious sauce.
You can substitute penne pasta with any short pasta shape.
Freshly grated Parmesan melts best and gives a smoother sauce.

Nutrition

Serving Size: 1/6 of recipe
Calories: 720
Sugar: 9g
Sodium: 550mg
Fat: 40g
Saturated Fat: 21g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 43g
Cholesterol: 185mg