Creamy Tuscan Chicken Penne
Creamy Tuscan Chicken Penne is a restaurant-worthy pasta dish made at home in just one pan. Juicy, seasoned chicken is tossed with penne pasta in a luscious garlic-Parmesan cream sauce, infused with sun-dried tomatoes, baby spinach, and Italian herbs. It’s a comforting and elegant meal that feels indulgent but is easy enough for a weeknight.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
(Serves 4–5)
For the Chicken:
1.5 lbs boneless skinless chicken breasts (or thighs), sliced into strips
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon paprika (optional, for color)
For the Pasta & Sauce:
8 oz penne pasta
2 tablespoons Olive oil
3–4 cloves garlic, minced
1 cup heavy cream (or half-and-half)
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/3 cup sun-dried tomatoes (in oil), sliced
2 cups baby spinach
Salt and pepper, to taste
Optional: crushed red pepper flakes, for heat
Fresh basil or parsley, for garnish
Instructions
Step 1: Cook the Pasta
1. Boil a large pot of salted water.
2. Cook the penne pasta until al dente, about 9–11 minutes.
3. Drain and reserve 1/4 cup pasta water. Set aside.
Step 2: Cook the Chicken
1. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
2. Season chicken with salt, pepper, garlic powder, Italian seasoning, and paprika.
3. Saute chicken for 4–6 minutes per side until golden and cooked through. Transfer to a plate.
Step 3: Make the Creamy Tuscan Sauce
1. In the same skillet, heat olive oil.
2. Add garlic and saute for 30–60 seconds until fragrant.
3. Stir in heavy cream and chicken broth. Bring to a gentle simmer.
4. Add Parmesan cheese and stir until smooth and thickened (about 2–3 minutes).
5. Stir in sun-dried tomatoes and baby spinach. Cook until spinach wilts.
Step 4: Combine
1. Return cooked chicken to the pan.
2. Add drained pasta and toss to coat everything in the sauce.
3. If sauce is too thick, add a bit of reserved pasta water.
Step 5: Serve
Garnish with fresh herbs, extra Parmesan, or red pepper flakes if desired.
Tips & Notes
Cream substitute: Use half-and-half or evaporated milk for a lighter option.
Boost the flavor: Add a splash of white wine to deglaze the pan before adding cream.
Want it cheesy? Stir in a handful of mozzarella for extra richness.
Extra protein: Add crispy bacon or mushrooms with the chicken.
Low-carb version: Serve over zucchini noodles or steamed cauliflower instead of pasta.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Store in the fridge for up to 3 days. Reheat with a splash of milk or broth to loosen the sauce.
Can I use store-bought Alfredo sauce?
You can, but making the sauce from scratch gives better flavor and freshness.
Is it freezer-friendly?
Not ideal. Creamy sauces can separate when frozen and thawed.
What pasta works best?
Penne holds sauce beautifully, but you can use rotini, fettuccine, or rigatoni.
Can I make it spicy?
Yes—add crushed red pepper or chili flakes to taste.
Nutritional Information
Calories: 530
Protein: 38g
Fat: 27g
Saturated Fat: 12g
Carbohydrates: 35g
Fiber: 3g
Sugar: 3g
Sodium: 560mg