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Cast iron skillet filled with creamy tuscan chicken pasta on a wooden board, showing penne, chicken, spinach, and sun-dried tomatoes in a smooth sauce, styled with parmesan cheese, grater, plates, and forks in the background.
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Tuscan Chicken Pasta

This Tuscan chicken pasta combines tender chicken, sun-dried tomatoes, and spinach in a rich, creamy parmesan sauce. The sauce stays smooth and evenly coats the pasta without turning dry or heavy, making it a reliable, restaurant-style dinner that comes together easily on a weeknight.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 servings
Calories: 929kcal
Author: Shauna

Ingredients

  • 8 ounces penne pasta cooked and drained according to package directions
  • 1 pound boneless skinless chicken breast cut into ¾ inch pieces
  • 1 teaspoon salt divided (½ teaspoon to season the chicken and ½ teaspoon to season the cream sauce)
  • ½ teaspoon dried italian seasoning blend
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • ½ cup yellow onion diced
  • 1 tablespoon fresh minced garlic
  • 2 tablespoons tomato paste
  • 8.5 ounces sun-dried tomatoes packed in herb oil julienne sliced, oils drained (approximately 1 cup)
  • 2 ounces baby spinach fresh, lightly packed (approximately 2 cups)
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 1 cup parmesan cheese freshly grated

Instructions

  • In a large pot, over medium-high heat, cook the penne pasta according to package directions. Drain and set aside.
  • While the pasta is cooking, season the chicken pieces with ½ teaspoon salt, dried italian seasoning, and black pepper.
  • To a large (12 inch) skillet, over medium-high heat, add the olive oil and seasoned chicken pieces. Allow the chicken to cook for 7-9 minutes or until no pink remains and the chicken pieces are lightly browned.
  • Transfer the cooked chicken to a plate and set aside.
  • Turn the heat to the skillet down to medium and add the unsalted butter. Once the butter has melted, add the diced yellow onion, minced garlic, tomato paste, and julienne sliced sun-dried tomatoes. Cook for 2-3 minutes or until the onions are translucent and the tomato paste is blended in.
  • To the skillet, add the fresh spinach leaves and saute for another 2-3 minutes or until all the spinach leaves have wilted and cooked down.
  • Add the chicken broth to the skillet. Deglaze the pan by scraping the browned bits from the bottom as the chicken broth bubbles.
  • Add the heavy cream to the spinach mixture and allow the sauce to bubble and thicken for 3-5 minutes.
  • Once the sauce has started to thicken, turn off the heat to the skillet and add the penne pasta, cooked chicken, and grated parmesan cheese. Stir to combine the sauce with the chicken and pasta until all the pasta and chicken are evenly coated in sauce.
  • Enjoy warm!

Notes

  • Expect the sauce to look slightly loose before adding the pasta.
    The pasta and parmesan absorb liquid quickly and tighten the sauce as everything comes together.
  • Combine the pasta while the sauce is still warm and fluid.
    Letting the sauce sit too long before adding the pasta causes it to thicken unevenly.
  • If the sauce tightens too much, loosen it gently.
    Add a small splash of warm chicken broth or cream and stir until smooth. Avoid high heat, which can cause separation.
  • The most common mistake is over-reducing the sauce.
    Simmer just until lightly thickened. The final texture develops after the pasta rests.

Nutrition

Calories: 929kcal | Carbohydrates: 64g | Protein: 47g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 180mg | Sodium: 1479mg | Potassium: 1779mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3598IU | Vitamin C: 71mg | Calcium: 415mg | Iron: 4mg