Creamy Tuscan Chicken Pasta
Creamy Tuscan chicken pasta with sun-dried tomatoes, spinach, garlic, and Parmesan cream—viral Italian-American skillet pasta that searches hard. Chicken seared to 165°F, then finished in a one-pan sauce with penne.
đź›’Ingredients
- 12 ounces penne or rigatoni
- 1 1/2 pounds boneless skinless chicken breasts, sliced into cutlets or strips
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan
- 3 cups baby spinach
- Reserved pasta water as needed
🔧Kitchen Tools Needed
- Large skillet
- Pasta pot
- Instant-read thermometer
- Tongs
đź“ťInstructions
- 1
Cook pasta until al dente; reserve 1 cup pasta water and drain.
- 2
Season chicken with salt, pepper, and Italian seasoning. Heat oil in a large skillet over medium-high. Sear chicken 4–6 minutes per side until 165°F. Transfer to a plate; slice if whole.
- 3
Reduce heat to medium. Melt butter; sauté garlic and sun-dried tomatoes 1 minute. Add broth; simmer 2 minutes scraping browned bits.
- 4
Stir in cream; simmer gently 2–3 minutes. Whisk in Parmesan until smooth (low heat).
- 5
Add spinach until wilted. Return chicken and pasta; toss, adding pasta water for a glossy sauce. Serve hot. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 720
🏷️Recipe Tags
âť“Frequently Asked Questions
Jarred sun-dried tomatoes dry-packed?
Rehydrate in hot water 10 minutes; add 1 tablespoon oil to the pan.
Half-and-half instead of cream?
Works but thinner—simmer a minute longer and add extra Parmesan.
Meal prep?
Store sauce/chicken separate from pasta; combine when reheating.
Add mushrooms?
Sauté sliced mushrooms after chicken, before garlic.
Food safety?
Chicken 165°F; dairy leftovers chilled within 2 hours.
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