Creamy Tuscan Chicken Pasta
Golden-seared chicken, sun-dried tomatoes, baby spinach, and penne pasta tossed in a rich Parmesan cream sauce with white wine. A restaurant-quality Tuscan chicken pasta that comes together in one skillet in 40 minutes.
- Total Time40 minutes
- Yield4 servings 1x
Ingredients
Units
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lb penne pasta
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp butter
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 2 cups baby spinach leaves
- fresh basil, chopped, for garnish
Instructions
- Season and Sear the Chicken: Season the chicken pieces with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 6-8 minutes total. Remove chicken and set aside.
- Boil the Penne: Cook the penne pasta in a large pot of salted water until al dente according to package directions. Reserve ½ cup of pasta water before draining.
- Build the Aromatic Base: In the same skillet, melt the butter over medium heat. Add onion and sauté for 2-3 minutes until softened. Stir in garlic and sun-dried tomatoes and cook for 1 minute until fragrant.
- Deglaze With Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by half, about 2 minutes.
- Make the Cream Sauce: Stir in the heavy cream, chicken broth, and Parmesan cheese. Bring to a simmer and cook for 3-5 minutes until slightly thickened.
- Wilt the Spinach: Add the spinach and stir until wilted, 1-2 minutes. Season the sauce with salt and pepper to taste.
- Combine Everything: Add the drained pasta and cooked chicken to the skillet with the sauce. Toss to coat, adding some reserved pasta water if needed to thin the sauce.
- Garnish and Serve: Serve the Tuscan chicken pasta hot, garnished with fresh chopped basil.
Notes
Reserve pasta water before draining — it’s essential for adjusting sauce consistency. If you don’t cook with wine, substitute with extra chicken broth plus a squeeze of lemon juice. The pasta will continue absorbing sauce as it sits, so serve immediately for the best texture. Leftovers reheat well with a splash of cream or broth to loosen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: Italian, Tuscan
Nutrition
- Calories: 780
- Sodium: 720
- Saturated Fat: 20
- Protein: 42
- Cholesterol: 165
