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Close up of penne pasta coated in a thick garlic parmesan sauce with wilted spinach and sliced chicken breast.

Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach

Indulge in this Creamy Tuscan Chicken Pasta featuring al dente penne, pan-seared chicken with crispy edges, and a thick garlic parmesan cream sauce. A restaurant-quality dinner with vibrant spinach and sun-dried tomatoes ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (454g) Penne Rigate Cooked al dente
  • 1.5 lbs (680g) Chicken Breast Sliced into cutlets
  • 2 cups (480ml) Heavy Cream Full fat for thickness
  • 1 cup (90g) Parmesan Cheese Finely grated
  • 1/2 cup (110g) Sun-Dried Tomatoes Oil-packed, julienned
  • 2 tbsp (30ml) Sun-Dried Tomato Oil From the jar
  • 3 cups (90g) Baby Spinach Fresh
  • 4 cloves (20g) Garlic Minced

Equipment

  • 1 Heavy-Bottomed Skillet Cast iron or stainless steel preferred.
  • 1 Large Stockpot For boiling pasta.
  • 1 Fine-mesh grater For parmesan cheese.

Method
 

Prepare and Sear Chicken
  1. Pat chicken dry, season with salt and pepper, and sear in olive oil over medium-high heat until crispy golden-brown edges form (about 5-6 mins per side). Remove and rest.
Create the Cream Sauce
  1. Add sun-dried tomato oil, garlic, and tomatoes to the pan. Sauté for 2 minutes until fragrant and the oil turns golden-orange.
  2. Pour in heavy cream and simmer. Whisk in parmesan cheese slowly until a thick, velvety sauce forms.
Combine and Serve
  1. Add spinach to the sauce until wilted. Toss with al dente penne and sliced chicken.

Notes

Always use heavy cream rather than milk to ensure the sauce doesn't break.
Reserve pasta water to adjust the thickness of your garlic parmesan sauce.