Creamy Tuscan Chicken Pasta

4.20 from 204 votes

Comforting Creamy Tuscan Chicken Pasta made entirely in one pot! This easy, creamy pasta dish boasts big Italian flavors, tender chicken and is perfect for a quick delicious weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: Italian

Servings:

Calories: 695kcal

Author: Joanna Cismaru

Ingredients

2 pounds chicken breasts boneless and skinless
½ teaspoon salt
½ teaspoon pepper freshly ground
2 tablespoons olive oil
2 tablespoons butter unsalted
3 cloves garlic minced
1 cup sun-dried tomatoes drained, roughly chopped
1 tablespoons Italian seasoning
1 cup heavy cream
2 cups milk
1 cup Parmesan cheese freshly grated
8 ounce penne or macaroni, uncooked
3 cups baby spinach

US Customary - Metric

Instructions

Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet. Cut the chicken in 1 inch pieces. Set aside.
Make Sauce: Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic.
Cook: Add the heavy cream, milk, Parmesan cheese, penne and stir. Cook for 10 minutes or until the pasta is al dente, stirring occasionally.
Finish: Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.
Serve: Serve warm.

Video

Notes

Adding any assortment of extra vegetables; mushrooms, kale, butternut squash, or even more spinach is easily going to make this dish healthier and give you any extra nutrients you might be looking for!
You don’t need to use heavy cream. You can substitute coconut cream or a lower fat content cream/milk in order to lessen the fat percentage in this dish. Keep in mind, if you use just milk, it’s not going to be as thick and creamy!
Stored in a sealed airtight container this creamy Tuscan chicken pasta will last in the fridge for 3 – 4 days.
You can also freeze this dish for future meals! It will last up to 6 months stored in an airtight container. Keep in mind, after cooked pasta freezes and thaws, it will become a bit softer in texture.
Let the pasta thaw overnight in the fridge to make reheating easier and reduce the risk of breaking the pasta. If you find the sauce has separated a bit after thawing, reheating and stirring will bring it back together.

Nutrition