Creamy Tuscan Chicken Pasta

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This is a one-skillet dinner that comes together in 30 minutes, which makes it perfect for weeknight cooking when you want something that feels a bit more special.

The magic is in the combination of sundried tomatoes, spinach, and garlic simmered into a cream sauce—that’s the Tuscan trio that gives this dish its character.

The spinach wilts directly into the sauce, and the sundried tomatoes add just enough tang to cut through the richness of the cream, so you get something balanced and craveable instead of heavy.

Why You’ll Love It

  • Comes together in 30 minutes.
  • Everything cooks in one skillet, so cleanup is minimal.
  • The sauce is creamy but not overly heavy, thanks to the brightness of the sundried tomatoes.
  • Works with any pasta shape you have on hand.
  • Freezes well if you want to make it ahead for another night.

Ingredients

For the Chicken

  • 1.5 lbs chicken breasts (pounded thin or halved lengthwise)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Sauce

  • 1/2 cup oil-packed sundried tomatoes (drained, oil reserved)
  • 3 cloves garlic (minced)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • Salt and black pepper to taste
  • 1 lb penne or rigatoni pasta

Steps

  1. Cook the pasta according to package directions, then drain and set aside.
  2. Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper, then add it to the hot skillet.
  4. Sear for 5-6 minutes on the first side until golden, then flip and sear for another 5-6 minutes until cooked through.
  5. Remove the chicken from the skillet and set it aside on a cutting board.
  6. Add the minced garlic and the reserved oil from the sundried tomatoes to the skillet, stirring for about 1 minute until fragrant.
  7. Chop the sundried tomatoes and add them to the skillet, stirring for another 30 seconds.
  8. Pour in the chicken broth and heavy cream, then add the Italian seasoning and stir well.
  9. Simmer the sauce for 2-3 minutes, then add the spinach and stir until it wilts into the sauce.
  10. Stir in the Parmesan cheese until melted and incorporated.
  11. Taste and adjust the seasoning with salt and pepper as needed.
  12. Slice the chicken and serve it over the pasta, then spoon the sauce over top.

Helpful Tips and Substitutions

If you don’t have oil-packed sundried tomatoes, use the dry kind rehydrated in warm water for 5 minutes, then add a tablespoon of olive oil to the skillet to compensate for the missing fat.

Pounding the chicken thin ensures it cooks evenly and doesn’t dry out during the sear—this step takes 2 minutes and makes a real difference.

Heavy cream can be swapped for half-and-half if you want a lighter version, though the sauce won’t be quite as luxurious.

You can use frozen spinach instead of fresh; thaw it and squeeze out the excess moisture before adding so you don’t water down the sauce.

Serving Ideas

A simple green salad with lemon vinaigrette is all the side dish you need here.

If you want a bread component, garlic bread or a crusty baguette works well for soaking up the sauce.

A dry white wine like Pinot Grigio or Sauvignon Blanc pairs nicely with the richness of the cream and the brightness of the tomatoes.

Make-Ahead and Storage

You can prep all the ingredients the night before—mince the garlic, chop the spinach, measure out the broth and cream.

The sauce keeps in the refrigerator for up to 3 days in an airtight container.

The whole dish freezes well; let it cool completely, then freeze in a container for up to 2 months, and reheat gently on the stovetop with a splash of cream if it looks dry.

Store any leftovers in the refrigerator and reheat in a skillet over low heat, adding a bit of cream or broth if the sauce has thickened.

This Creamy Tuscan Chicken Pasta is the kind of dish that feels restaurant-quality but asks almost nothing of you on a weeknight—30 minutes, one skillet, and you’re done.

The sundried tomatoes and spinach keep it interesting, and the cream sauce is rich enough to feel special without being fussy.

If you like this recipe, you might also enjoy our Ground Beef Sun-Dried Tomato Orzo and our Greek Ground Beef Feta Skillet.

Equipment and Ingredients You Might Need

For the best results, invest in a good quality 12-inch stainless steel skillet that distributes heat evenly.

A meat pounding mallet makes quick work of flattening the chicken breasts.

Oil-packed sundried tomatoes are worth buying a good brand of—the better quality, the better the flavor.

Having fresh baby spinach on hand means you can make this any time.

A reliable cheese grater makes fresh Parmesan worth the effort.

Heavy cream is a pantry staple that transforms simple weeknight dinners.

High-quality pasta makes a difference in texture and taste.

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