Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs can work well and add more juiciness and flavor. Just keep in mind thighs might take a little longer to cook through — so adjust your cooking time accordingly.

What pasta can I substitute for penne?

Penne is great because its shape holds the sauce well, but you can also use rigatoni, macaroni, or even farfalle. Just make sure to adjust cooking times slightly depending on the pasta’s size and shape.

Can I make this recipe dairy-free?

Yes! To make a dairy-free version, swap the heavy cream and milk with coconut cream or a creamy plant-based milk, and replace Parmesan with nutritional yeast or a dairy-free cheese alternative. The flavor will shift slightly but still be delicious.

How can I thicken the sauce if it’s too runny?

If the sauce seems a bit thin, simmer it a little longer uncovered to reduce and thicken. Alternatively, mix a teaspoon of cornstarch with cold water and stir it into the sauce, cooking for a few minutes until it thickens.

Creamy Tuscan Chicken Pasta | Easy & Delicious Dinner

Name: Creamy Tuscan Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 pounds boneless skinless chicken breasts; ½ teaspoon salt; ½ teaspoon freshly ground pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1 cup sun-dried tomatoes, drained and roughly chopped; 1 tablespoon Italian seasoning; 1 cup heavy cream; 2 cups milk; 1 cup freshly grated Parmesan cheese; 8 ounces penne pasta (or macaroni), uncooked; 3 cups baby spinach

Description

Creamy Tuscan Chicken Pasta is a comforting one-pot meal featuring tender chicken breasts cooked with garlic, sun-dried tomatoes, and Italian seasoning in a rich creamy sauce with Parmesan cheese, baby spinach, and perfectly cooked penne pasta. This flavorful dish makes for a quick, delicious, and hearty weeknight dinner.

Ingredients

Scale

Chicken

2 pounds boneless skinless chicken breasts
½ teaspoon salt
½ teaspoon freshly ground pepper

Sauce and Pasta

2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup sun-dried tomatoes, drained and roughly chopped
1 tablespoon Italian seasoning
1 cup heavy cream
2 cups milk
1 cup freshly grated Parmesan cheese
8 ounces penne pasta (or macaroni), uncooked

Greens

3 cups baby spinach

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Instructions

Cook Chicken: Season the chicken breasts evenly with salt and freshly ground pepper. Heat olive oil in a Dutch oven or braiser over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until nicely browned and cooked through. Remove chicken from the skillet and set aside. Once slightly cooled, cut the chicken into 1-inch pieces.
Make Sauce: Reduce heat to medium and add unsalted butter to the same pot. Melt the butter, then add minced garlic, sun-dried tomatoes, and Italian seasoning. Sauté for 1 to 2 minutes until fragrant and aromatic.
Cook Pasta and Sauce: Pour in heavy cream, milk, and freshly grated Parmesan cheese. Stir well to combine. Add the uncooked penne pasta, stir again, and cook uncovered for 10 minutes, stirring occasionally, until the pasta reaches al dente texture and the sauce thickens.
Finish Dish: Return the cooked chicken pieces to the pot along with the baby spinach. Stir and cook for an additional 1 to 2 minutes until the chicken is warmed through and the spinach has wilted.
Serve: Serve the creamy Tuscan chicken pasta warm directly from the pot for a hearty and comforting meal.

Notes

This dish is perfect for a quick weeknight dinner since everything cooks in one pot.
Use penne or macaroni pasta as they hold the creamy sauce well.
Freshly grated Parmesan cheese adds the best flavor and texture, but pre-grated works in a pinch.
For a lower-fat version, substitute half-and-half for heavy cream and milk, or use whole milk only.
Sun-dried tomatoes packed in oil give the best flavor; if using dry, rehydrate them in warm water first.
Feel free to swap baby spinach for kale or arugula if preferred.

Nutrition

Serving Size: 1 serving
Calories: 695 kcal
Sugar: 12 g
Sodium: 780 mg
Fat: 35 g
Saturated Fat: 17 g
Unsaturated Fat: 17 g
Trans Fat: 1 g
Carbohydrates: 46 g
Fiber: 4 g
Protein: 50 g
Cholesterol: 181 mg