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Italian & Mediterranean
Creamy Tuscan Chicken Pasta
Restaurant-style creamy Tuscan chicken pasta with sun-dried tomatoes that fits perfectly in a busy weeknight.
RECIPE AT A GLANCE
20
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
One pan does it all — you sear the chicken, build the sauce, and finish everything in the same skillet so cleanup is minimal. Sun-dried tomatoes bring concentrated sweetness and depth without any extra prep or chopping.
Ingredients
Protein
• 1 lb Chicken Breast , sliced into bite-size pieces
Vegetables
• ½ cup Sun-Dried Tomatoes , sliced
• 2 cups Baby Spinach
Seasoning
• 4 cloves Garlic , minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp Olive Oil
Sauce
• 1 cup Heavy Cream
• ½ cup Chicken Broth
• ¾ cup Parmesan Cheese , freshly grated
Pasta & Grains
• 12 oz Penne Pasta
• Salt, for boiling water
How to Make It
1
Boil the pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain .
2
Season the chicken with salt, pepper, and Italian seasoning.
3
Sear the chicken in olive oil over medium-high heat until golden and cooked through, about 5–6 minutes. Remove from the pan and set aside.
4
Sauté garlic and sun-dried tomatoes in the same pan until fragrant, about 30 seconds.
5
Pour in the cream and chicken broth, then simmer until slightly thickened, 3–4 minutes.
6
Stir in the Parmesan until smooth, then fold in the spinach until just wilted.
7
Return the chicken and pasta to the pan. Toss gently to coat, adding reserved pasta water as needed for a silky sauce.
8
Taste and adjust seasoning, then serve hot.
How to Make It
1
Boil the pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain .
2
Season the chicken with salt, pepper, and Italian seasoning.
3
Sear the chicken in olive oil over medium-high heat until golden and cooked through, about 5–6 minutes. Remove from the pan and set aside.
4
Sauté garlic and sun-dried tomatoes in the same pan until fragrant, about 30 seconds.
5
Pour in the cream and chicken broth, then simmer until slightly thickened, 3–4 minutes.
6
Stir in the Parmesan until smooth, then fold in the spinach until just wilted.
7
Return the chicken and pasta to the pan. Toss gently to coat, adding reserved pasta water as needed for a silky sauce.
8
Taste and adjust seasoning, then serve hot.
Ingredients
Protein
• 1 lb Chicken Breast , sliced into bite-size pieces
Vegetables
• ½ cup Sun-Dried Tomatoes , sliced
• 2 cups Baby Spinach
Seasoning
• 4 cloves Garlic , minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp Olive Oil
Sauce
• 1 cup Heavy Cream
• ½ cup Chicken Broth
• ¾ cup Parmesan Cheese , freshly grated
Pasta & Grains
• 12 oz Penne Pasta
• Salt, for boiling water
Storage & Reheat
Store:
Refrigerate in an airtight container for up to 3 days. Store not recommended—the cream sauce can split.
Reheat:
Warm gently on the stove with a splash of cream or broth.
Swaps
No heavy cream? Use the same amount of evaporated milk here; the result will be a little lighter and less rich.
Avo's Tip
Grate your own Parmesan if you can; pre-shredded cheese won’t melt as smoothly.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use a different pasta?
Absolutely—rigatoni or fettuccine work great.
Can I lighten it up?
Swap half the cream for milk, but expect a slightly thinner sauce.
Is this spicy?
Not by default, but a pinch of red pepper flakes adds a nice kick.
Quick Fixes
Sauce breaking: Keep heat at medium-low after adding cream. High heat causes the dairy to separate.
Pasta too dry: Add reserved pasta water a splash at a time and toss to loosen the sauce.
Chicken overcooked: Slice thin and sear on high heat for 3–4 minutes per side — pull as soon as it's cooked through.
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