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This creamy Tuscan chicken pasta is the kind of weeknight dinner that looks like it took an hour but comes together in 35 minutes. Boneless chicken breast sears golden in a skillet, then sun-dried tomatoes, garlic, and spinach go into the same pan with a rich parmesan cream sauce. Everything finishes together with penne — one pan, minimal cleanup, and a sauce that coats every piece of pasta. The sun-dried tomatoes bring a concentrated sweetness and acidity that balances the cream, and the spinach wilts into the sauce in under a minute. It's genuinely better than most restaurant versions of Tuscan chicken.
Pro Tip
Use the oil from the sun-dried tomato jar to sear the chicken instead of plain olive oil — it's already infused with garlic and herbs and adds a layer of flavor you'd otherwise have to build separately. Pat the chicken dry before seasoning so it sears rather than steams, and don't skip reserving pasta water — a splash loosens the sauce perfectly without thinning it.
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breast, sliced into ½-inch strips
- 2 tbsp oil from sun-dried tomato jar (or olive oil)
- ⅓ cup drained and roughly chopped sun-dried tomatoes in oil
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup freshly grated parmesan cheese, plus more to serve
- 2 cups packed fresh baby spinach
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- optional Fresh basil, to garnish
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Instructions
- 1
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve ½ cup pasta water before draining.
- 2
While pasta cooks, pat chicken strips dry with paper towels. Season with Italian seasoning, salt, and pepper.
- 3
Heat sun-dried tomato oil in a large skillet over medium-high heat. Cook chicken strips in a single layer for 3–4 minutes per side until golden and cooked through (165°F internal). Remove and set aside.
- 4
Reduce heat to medium. Add sun-dried tomatoes to the same skillet and cook for 1 minute. Add garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
- 5
Pour in heavy cream. Simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
- 6
Remove from heat. Stir in grated parmesan until fully melted and the sauce is smooth. Season with salt and pepper.
- 7
Add spinach and stir until wilted, about 1 minute.
- 8
Add drained penne and toss to coat. Add a splash of reserved pasta water if the sauce is too thick. Return chicken to the pan, toss gently, and serve immediately with extra parmesan and fresh basil.
Total time: 10 min prep + 25 min cook · Serves: 4 · Nutritional information is an estimate and may vary based on ingredients used.
Cooking guide: Easy Chicken Dinner Ideas for Busy Weeknights
