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Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta is a rich and comforting one pot dinner made with tender chicken, sun dried tomatoes, baby spinach, and a silky Parmesan cream sauce. Ready in just 30 minutes, this easy family favorite delivers bold restaurant style flavor with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian American
Calories: 695
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breast, cut into bite sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
For the Aromatics and Vegetables
  • 0.5 medium onion, finely diced
  • 3 cloves fresh garlic, minced
  • 0.5 cup sun dried tomatoes, drained and chopped
  • 2 cups fresh baby spinach
For the Pasta and Cream Sauce
  • 12 ounces penne pasta, uncooked
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
Optional for Heat
  • 1 pinch red pepper flakes optional

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium high heat. Season chicken with salt, pepper, and smoked paprika. Sear for 5 to 7 minutes until golden and cooked through. Remove and set aside, reserving juices.
  2. Reduce heat to medium. Add diced onion and cook 2 to 3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
  3. Pour in chicken broth and heavy cream. Stir and scrape up browned bits from the bottom. Add Italian seasoning and uncooked penne. Bring to a gentle boil.
  4. Reduce heat to medium low, cover, and simmer 12 to 15 minutes. Stir occasionally until pasta is tender and sauce thickens.
  5. Stir in sun dried tomatoes and baby spinach. Cook 1 to 2 minutes until spinach wilts.
  6. Return cooked chicken and juices to the pot. Add freshly grated Parmesan and stir until melted and smooth. Add a splash of warm broth if sauce is too thick.
  7. Remove from heat and let rest 3 to 5 minutes before serving. Adjust seasoning and garnish with extra Parmesan or fresh parsley if desired.

Notes

For a lighter version, substitute half and half for heavy cream. Always use freshly grated Parmesan for the smoothest sauce. Reheat gently with a splash of milk or broth to prevent the sauce from separating. You can substitute mushrooms or chickpeas for a vegetarian option.