This creamy chicken tuscan pasta brings golden chicken, sweet cherry tomatoes, and wilted spinach together in a garlicky Parmesan cream sauce that coats every piece of penne.
It comes together in about 35 minutes with one skillet and one pot, which makes it a dependable weeknight dinner for four. The sauce is rich without being heavy, and the spinach and tomatoes add color and a little freshness to each bite.
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Why This Creamy Chicken Tuscan Pasta Recipe Works
The sauce starts in the same skillet that browned the chicken, so the browned bits on the bottom of the pan melt into the cream and give the dish a deeper savory flavor than a sauce made in a clean pot. Garlic goes in for just a minute so it stays sweet and never turns bitter.
Heavy cream and Parmesan thicken quickly over medium heat, and a splash of starchy pasta water loosens the sauce just enough to cling to the pasta. The tomatoes soften and release a little juice, which brightens the richness of the cream.
Spinach wilts in under two minutes, so it keeps its color and a gentle bite. Every ingredient is cooked just long enough, which is why the finished skillet tastes balanced instead of heavy.
Ingredients for Creamy Chicken Tuscan Pasta
- 1 pound boneless skinless chicken breast, cut into 3/4 inch pieces
- 8 ounces penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups packed fresh baby spinach
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, plus 1 teaspoon for the pasta water
- 1/4 teaspoon black pepper
Chicken breast. Cut the pieces to about 3/4 inch so they cook evenly and stay juicy. Pat them dry before they hit the pan so they brown instead of steam. Boneless thighs also work and are a little more forgiving.
Penne. Short pasta with ridges or hollow centers holds the sauce well. Rigatoni, rotini, and farfalle are good swaps. Cook it one minute short of the package time so it finishes in the sauce.
Heavy cream. Full fat cream gives a smooth sauce that does not break when it simmers. Half and half will work, but the sauce will be thinner and needs a longer simmer.
Parmesan. Grate it fresh from a wedge. Pre shredded cheese contains anti caking starch and can leave the sauce grainy.
Cherry tomatoes and spinach. Halved cherry tomatoes hold their shape and add sweetness. Baby spinach is milder than mature spinach and wilts faster, so it needs no stemming.
How to Make Creamy Chicken Tuscan Pasta
1. Cook the pasta Bring a large pot of water to a boil, add 1 teaspoon kosher salt, and cook the penne for one minute less than the package directions. Scoop out 1/2 cup of the pasta water, then drain.
2. Brown the chicken Pat the chicken dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Melt the butter in a large deep skillet over medium high heat and cook the chicken for 6 to 7 minutes, turning once, until golden and the center reaches 165 degrees F. Move it to a plate.
3. Soften the aromatics Lower the heat to medium and add the garlic, stirring for 30 seconds until fragrant. Add the cherry tomatoes and cook 2 to 3 minutes until they begin to soften and wrinkle.
4. Wilt the spinach Add the spinach by the handful and stir for 1 to 2 minutes until it collapses and turns bright green.
5. Build the sauce Pour in the cream, scraping up the browned bits from the pan, and stir in the Parmesan and Italian seasoning. Simmer gently for 3 to 4 minutes, stirring often, until the sauce coats the back of a spoon.
6. Combine and finish Return the chicken and any juices to the skillet, add the drained penne, and toss for 1 to 2 minutes, loosening with pasta water a splash at a time until glossy. Serve right away.
How to Serve Creamy Chicken Tuscan Pasta
Serve the pasta hot in wide bowls with extra grated Parmesan and cracked black pepper. A crisp Italian house salad cuts through the cream, and cheesy garlic bread is good for wiping the bowl clean. For a green vegetable, try air fryer asparagus or air fryer broccoli with Parmesan alongside.
How to Store and Reheat Creamy Chicken Tuscan Pasta
Cool leftovers within two hours and refrigerate in an airtight container for up to 3 days. Cream sauces do not freeze well, so skip the freezer. Reheat in a skillet over low heat with a splash of milk or broth, stirring until the sauce loosens and the chicken reaches 165 degrees F.
Tips and Variations for Creamy Chicken Tuscan Pasta
Pat the chicken dry. Moisture on the surface steams the meat instead of browning it, so blot each piece with paper towels first.
Do not crowd the pan. Use a large skillet so the chicken sits in a single layer. Cook in two batches if needed.
Save the pasta water. The starch in the water helps the sauce cling and turns a thick sauce silky without more cream.
Keep the heat gentle. Once the cream goes in, hold the sauce at a gentle simmer. A hard boil can make it separate.
Add sun dried tomatoes. Swap half of the cherry tomatoes for chopped sun dried tomatoes in oil for a deeper, tangy flavor.
Make it spicy. Stir in 1/4 teaspoon red pepper flakes with the garlic for gentle heat.
Lighten the sauce. Replace half of the cream with low sodium chicken broth and simmer a little longer. The sauce will be thinner but still savory.
Handle raw chicken with care. Use a separate cutting board for the raw chicken, do not rinse the meat, and wash your hands and tools afterward. This FDA safe food handling guidance covers the basics.
Frequently Asked Questions About Creamy Chicken Tuscan Pasta
Can I make creamy chicken tuscan pasta without heavy cream?
Yes. Half and half works if you simmer it a little longer, and a mix of milk with extra Parmesan also thickens well. The sauce will be lighter, so add pasta water only a spoonful at a time.
How do I keep creamy chicken tuscan pasta from getting too thick?
Stir in reserved pasta water a tablespoon at a time while tossing. The pasta keeps absorbing sauce as it sits, so add a splash when you reheat too.
Can I use rotisserie chicken in creamy chicken tuscan pasta?
Yes. Shred about 3 cups of cooked chicken and stir it in with the pasta to warm through. Skip the browning step and start by melting the butter and softening the garlic.
What can I use instead of spinach?
Chopped kale needs 3 to 4 minutes to soften, and baby arugula wilts in seconds. Frozen spinach works too if you thaw it and squeeze out the water first.
Can I add mushrooms or other vegetables?
Sliced cremini mushrooms are a natural fit. Cook 8 ounces after the chicken until browned, about 5 minutes, then continue with the garlic and tomatoes.
Creamy Chicken Tuscan Pasta
Equipment
- Large deep skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 8 oz penne pasta
- 1 tsp kosher salt for the pasta water
- 1 lb boneless skinless chicken breast cut into 3/4 inch pieces
- ½ tsp kosher salt for the chicken
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 cup fresh baby spinach packed
- 1 cup heavy cream
- ½ cup grated Parmesan cheese freshly grated
- 1 tsp Italian seasoning
Instructions
Cooking
- Boil the pasta. Cook the penne in salted water for 1 minute less than the package directs, reserve 1/2 cup of the cooking water, and drain.
- Sear the chicken. Season the dry chicken with salt and pepper, then brown it in the melted butter over medium high heat for 6 to 7 minutes, until golden and 165 degrees F inside. Set it aside.
- Soften the vegetables. Cook the garlic for 30 seconds on medium heat, add the tomatoes until they wrinkle, about 3 minutes, then stir in the spinach until it wilts, about 2 minutes.
- Simmer the sauce. Pour in the cream, scrape up the browned bits, and add the Parmesan and Italian seasoning. Simmer 3 to 4 minutes until it coats a spoon.
- Toss and serve. Fold in the chicken and pasta, loosen with reserved water as needed, and serve hot.
