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Creamy Tuscan Chicken Pasta
20
min active
·
4
servings
·
30
min total
Restaurant-style creamy Tuscan chicken pasta with sun-dried tomatoes.
Avo's Tip
Don’t rush the chicken—golden edges mean more flavor in the sauce.
Grate your own Parmesan if you can; pre-shredded cheese won’t melt as smoothly.
Sauce too thick? A splash of pasta water brings it back to life instantly.
No sun-dried tomatoes? Roasted cherry tomatoes or regular canned tomatoes both work.
No heavy cream? Half-and-half or full-fat coconut milk give a lighter but still rich sauce.
No spinach? Kale works — add it 2 minutes earlier; arugula goes in at the very end.
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.
Storage & Reheating
Fridge: Refrigerate in an airtight container for up to 3 days.
Reheat: Warm gently on the stove with a splash of cream or broth. Freezer: Not recommended—the cream sauce can split.
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.
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Ingredients
1
1 lb Chicken Breast , sliced into bite-size pieces
2
½ cup Sun-Dried Tomatoes , sliced
3
2 cups Baby Spinach
4
4 cloves Garlic , minced
5
1 cup Heavy Cream
6
½ cup Chicken Broth
7
1 tsp salt
8
½ tsp black pepper
9
1 tsp Italian seasoning
10
2 tbsp Olive Oil
11
¾ cup Parmesan Cheese , freshly grated
12
12 oz Penne Pasta
13
Salt, for boiling water
Instructions
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.
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.
ingrediENTS
—
1
1 lb Chicken Breast , sliced into bite-size pieces
—
2
½ cup Sun-Dried Tomatoes , sliced
—
3
2 cups Baby Spinach
—
4
4 cloves Garlic , minced
—
5
1 cup Heavy Cream
—
6
½ cup Chicken Broth
—
7
1 tsp salt
—
8
½ tsp black pepper
—
9
1 tsp Italian seasoning
—
10
2 tbsp Olive Oil
—
11
¾ cup Parmesan Cheese , freshly grated
—
12
12 oz Penne Pasta
—
13
Salt, for boiling water
instructions
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.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Creamy Tuscan Chicken Pasta
20
min active
·
30
min total
·
4
servings
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