Creamy Tuscan Chicken Pasta with Spinach
A rich, one-pan Italian-inspired pasta dish combining pan-seared chicken breast with a silky cream sauce infused with sun-dried tomatoes, garlic, and fresh spinach, finished with Parmesan. The creamy sauce clings to penne while tender chicken and earthy greens create a restaurant-quality weeknight meal. Serve to family or guests seeking comfort food with Mediterranean flair. This version balances indulgence with vegetables for a more complete dish than traditional versions.
Ingredients
Instructions
- 1
Heat oil in a skillet over medium-high heat.
- 2
Season chicken breasts with salt and pepper, then cook until golden brown and no longer pink inside.
- 3
Slice cooked chicken into cubes and set aside.
- 4
Cook penne according to package directions and drain.
- 5
Melt butter in a saucepan over medium heat.
- 6
Add sun-dried tomatoes, garlic, and spinach, cooking until spinach is tender.
- 7
Pour in cream and simmer for several minutes.
- 8
Stir in Italian seasoning and Parmesan cheese until combined.
- 9
Add chicken and cooked pasta, tossing to coat evenly.
- 10
Serve immediately.
Tips
Do not overcrowd the skillet when searing chicken; work in batches if needed to ensure even browning and proper cooking.
Chop sun-dried tomatoes into smaller pieces if they are whole to distribute flavor throughout the sauce more evenly.
Reserve 1/2 cup pasta water before draining to thin the sauce if it becomes too thick.
Good to Know
Keep refrigerated in an airtight container up to 3 days. Reheat gently over low heat with additional cream to restore sauce consistency.
Prepare chicken and chop vegetables up to 1 day ahead. Assemble and cook the full dish no more than 2 hours before serving for best texture.
Serve hot from the pan with extra Parmesan, fresh cracked pepper, and crusty bread to soak up sauce.
Common Mistakes
Do not skip browning the chicken; this develops fond and deepens flavor.
Avoid boiling the cream once added; high heat causes curdling.
Do not cook pasta completely; finish cooking it in the sauce to prevent mushiness.
Substitutions
Dairy-Free Swaps
General Alternatives
less concentrated flavor
FAQ
Can I make this dairy-free?
Yes. Replace heavy cream with full-fat coconut milk or cashew cream for similar richness. Omit Parmesan or use nutritional yeast for umami depth without dairy.
What if the sauce is too thick?
Whisk in reserved pasta water or chicken broth one tablespoon at a time until you reach desired consistency. Thin sauces coat pasta better than thick ones.
How long does this keep and can I freeze it?
Refrigerate up to 3 days. Freezing is not recommended as cream-based sauces separate when thawed, though you can freeze the cooked chicken and sauce separately for up to 2 months.