30-Minute Creamy Tuscan Pasta with Chicken

This creamy Tuscan pasta with chicken, sun-dried tomatoes, and spinach is a weeknight dinner that feels special but comes together in half an hour.

The sauce is rich without being heavy, and the Parmesan ties everything together. Plus, you only need one pan for the sauce, so cleanup is quick.

Why This Creamy Pasta Hits the Spot

I keep coming back to this dish because it tastes like a restaurant pasta without any fussy steps. The sauce clings to the penne, and the sun-dried tomatoes bring a tangy chew that cuts through the richness instantly.

The spinach wilts right into the sauce, adding color and a little freshness without extra work, and the chicken stays tender because you sear it quickly over high heat.

It’s the kind of dinner that disappears fast from the skillet, and you’ll want to save the last spoonful of sauce for a piece of bread.

Ingredients

• 8 oz penne pasta: any short shape works, like rigatoni or fusilli
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces: thighs work too, just cook a minute longer
• ¾ tsp salt: divided, plus more for pasta water
• ¼ tsp black pepper
• 2 tbsp olive oil: for searing the chicken
• 3 cloves garlic, minced
• ½ cup oil-packed sun-dried tomatoes, drained and chopped: they’re softer and more flavorful than dry-packed
• ½ cup heavy cream: room temperature helps prevent curdling
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese: pre-shredded won’t melt as smoothly
• ¼ tsp red pepper flakes: optional, for a little heat
• 2 cups baby spinach
• Fresh basil leaves, for serving: torn at the last minute so they stay bright

Variations / Substitutions

• Swap the protein: shrimp or sliced Italian sausage both work beautifully. For shrimp, sear just 2 minutes per side; for sausage, brown the slices well before adding the garlic.
• Lighter sauce: use half-and-half instead of heavy cream and reduce the Parmesan to ¾ cup. The sauce will be a bit thinner but still coats the pasta.
• Greens: roughly chopped kale can replace spinach; just add it a minute earlier so it softens.
• Make it dairy-free: use full-fat coconut cream and a good dairy-free Parmesan alternative. The flavor shifts, but the texture stays creamy.
• Add more veggies: sliced mushrooms or asparagus spears are easy to toss in with the garlic.

If you want a lighter, brighter pasta, try my Lemon Garlic Shrimp Pasta.

How to Make Creamy Tuscan Pasta with Chicken

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add the 8 oz penne and cook until al dente according to the package, about 8 to 10 minutes. Scoop out and reserve ½ cup of the starchy pasta water, then drain the pasta.

The reserved water is your secret to a silky sauce later, so don’t skip it. While the pasta cooks, you can get started on the chicken.

Step 2: Sear the Chicken

While the pasta water heats up, season the chicken pieces with ½ tsp salt and the pepper. Put the 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken in a single layer and cook without moving it for 3 to 4 minutes, until the bottom is deeply golden. Flip and cook another 3 to 4 minutes, just until the centers are no longer pink.

You want good color on the outside because that browning builds a lot of flavor. Don’t overcrowd the pan—if your skillet is on the smaller side, brown the chicken in two batches so it sears instead of steaming.

Transfer the chicken to a plate and set it aside.

Step 3: Build the Cream Sauce

Turn the heat under the skillet down to medium. Add the minced garlic and the chopped sun-dried tomatoes and stir constantly for about 30 seconds, until they smell fragrant and the garlic turns pale gold. Pour in the ½ cup chicken broth and ½ cup heavy cream, scraping up any browned bits stuck to the bottom of the pan. Let the sauce bubble gently for 2 minutes, just until it thickens enough to coat the back of a spoon.

The sauce will look thin at first, but as it simmers and you stir in the 1 cup Parmesan and the red pepper flakes, it turns glossy and rich. Keep the heat gentle—a hard boil can make the cream separate.

Step 4: Toss and Wilt the Spinach

Return the seared chicken (and any juices collected on the plate) to the skillet. Add the 2 cups baby spinach and fold everything together for about 1 minute, until the spinach collapses into the sauce. Add the drained penne and toss to coat every piece. Pour in a splash of the reserved pasta water if the sauce feels too tight, a couple tablespoons at a time, until it reaches a silky consistency that hugs the pasta.

The spinach should wilt almost instantly in the hot pan. You just want it tender, not overcooked or drab.

Step 5: Finish with Fresh Basil

Spoon the pasta into wide bowls, tear the fresh basil leaves right over the top, and serve it hot. The basil’s green pop and peppery edge make the whole dish come alive at the table.

Tips for the Best Creamy Tuscan Pasta

• Choose oil-packed sun-dried tomatoes: they carry more moisture and a deeper, tangier flavor than the dry kind. If yours are very large, chop them into strips so they distribute evenly.
• Grate your own Parmesan: the pre-shredded bags are coated with anti-caking agents that prevent a smooth melt. Freshly grated cheese dissolves right into the sauce.
• Fresh basil at the end really matters: dried basil won’t bring the same sweet, bright lift. Tear the leaves by hand just before they hit the pasta so they don’t bruise.
• Watch the heat when adding cream: if the skillet is smoking hot, the cream can break. Let the pan cool for a moment after the garlic step, and keep the liquid at a gentle simmer, never a rolling boil.
• Don’t overlook the pasta water: it’s already salted and starchy, and a splash or two can rescue a sauce that seems too thick or dry without diluting flavor.

Scale the sauce for your crowd:

Servings	Heavy Cream	Chicken Broth	Parmesan
2	¼ cup	¼ cup	½ cup
4	½ cup	½ cup	1 cup
6	¾ cup	¾ cup	1½ cups

Storing Leftover Pasta

• Refrigerate: keep any extra portions in an airtight container for up to 3 days. The pasta absorbs sauce as it sits, so it will be thicker the next day.
• Reheating: warm gently on the stovetop over medium-low heat with a splash of milk or broth to bring back the creaminess. You can also microwave in 30-second bursts, stirring in between and adding a little liquid.

What to Serve with Creamy Tuscan Pasta

A simple green salad with lemon vinaigrette cuts through the richness of the cream sauce perfectly. For something warm, roasted broccoli or asparagus tossed with olive oil and salt make a low-effort side that doesn’t steal the spotlight. Garlic bread is never a bad call either—you’ll want something to swipe through any leftover sauce.

Frequently Asked Questions

Can I make this pasta ahead of time?

Yes, but cook the sauce and pasta separately, then toss together just before serving. Waiting keeps the pasta from turning mushy.

Can I use frozen spinach instead of fresh?

Absolutely. Thaw 1 cup of frozen spinach, squeeze out as much water as you can, and add it at the same time as the fresh.

How do I keep the cream sauce from breaking?

Use room-temperature cream, lower the heat before adding liquids, and never boil the sauce once the cream is in. A gentle simmer is all you need.

Is it okay to use milk instead of part of the cream?

Yes, you can replace up to half the cream with whole milk for a lighter sauce. The texture will be a little thinner, but the Parmesan still thickens it.