Get ready for a culinary treat with our Creamy Tuscan Chicken Pasta. It’s a simple yet elegant recipe that brings together tender chicken, perfectly cooked penne, and a rich Parmesan cream sauce. If you are in the mood for pasta, make sure to try our Marry Me Chicken Mac and Cheese!

Tuscan Chicken Pasta in a skillet, overhead view.

Tuscan Chicken Pasta Ingredients

Chicken Breasts: Start with 2 chicken breasts seasoned with paprika, garlic powder, kosher salt, and black pepper. Feel free to substitute with chicken thighs.

Penne Noodles: Any pasta can be used in this dish, we like penne because it holds the sauce so nicely.

Sauce: The buttery base of the sauce incorporates shallots, sun-dried tomatoes, and garlic, providing a depth of savory aromas. If sun-dried tomatoes are unavailable, roasted red peppers can serve as a worthy stand-in, lending a similar sweetness. The combination of oregano, paprika, garlic powder, kosher salt, and black pepper infuses the sauce with Tuscan-inspired flavors.

How to Soften Sun Dried Tomatoes

To soften sun-dried tomatoes, you can use the boiling water method or the olive oil method. For the boiling water method, place the tomatoes in a bowl and pour boiling water over them, letting them soak for 15-20 minutes until they become soft. Alternatively, for the olive oil method, cover the tomatoes with hot olive oil in a bowl and let them soak for about 30 minutes. If your sun-dried tomatoes are packed in oil, you can also use the flavorful oil for cooking or as a dressing. Adjust the soaking time to achieve your desired texture, whether slightly chewy or fully softened

A close up shot of tuscan chicken pasta


Store leftovers in the fridge for up to 3 days in a sealed container. When reheating, add a bit of milk to maintain the creamy texture.

A close up shot of tuscan chicken pasta

Tuscan Chicken Pasta

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 47 minutes
Indulge in rich Creamy Tuscan Chicken Pasta: succulent chicken, sun-dried tomatoes, and spinach in a luscious Parmesan cream sauce



  • 2 boneless skinless chicken breasts, approximately 1 pound
  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper


  • 8 ounces penne pasta, cooked al dente according to package instructions
  • 4 tablespoons unsalted butter, ½ stick, 57 g
  • ¼ cup finely diced shallot, 40 g
  • ¼ cup sun-dried tomatoes, softened in hot water and chopped (27.5 g)
  • 1 teaspoon minced garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cups heavy cream, 357 g
  • 1 ½ cups milk, 245 g
  • 1 cup fresh spinach, 30 g
  • 1 cup grated parmesan cheese, plus more for garnish (100 g)
  • 1 cup cherry tomatoes, halved (149 g)
  • Fresh basil, for garnish
  • Salt and pepper, to taste


  • Preheat the oven to 350°F.
  • Drizzle 2 tablespoons of olive oil over the chicken on all sides, rubbing it in.
  • In a small bowl, combine paprika, garlic powder, salt, and pepper. Sprinkle the seasoning mixture over the chicken on all sides.
  • In a large, oven-safe skillet over medium-high heat, heat the remaining tablespoon of oil. Once hot, add the chicken and sear for 3 minutes on each side (or until browned). The chicken will not be cooked through at this point.
  • Transfer the skillet to the oven and cook for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Place the cooked chicken onto a plate and tent to keep warm as you prepare the pasta and sauce.
  • Pasta:
  • Add penne pasta to a pot of boiling salted water. Cook al dente according to package instructions (about 14 minutes for penne).
  • In the same large skillet used for the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes, cooking until the shallots are softened (3-5 minutes). Add garlic and cook for an additional minute.
  • Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.
  • Pour in heavy cream and milk, stirring to combine.
  • Add spinach, parmesan cheese, and cherry tomatoes. Toss to combine. Reduce heat to low and simmer until the cheese is fully melted and the spinach is wilted (8-10 minutes).
  • Add the cooked pasta to the skillet and toss to coat.
  • Slice or cube the cooked chicken and add it to the pasta and sauce.
  • Serve the dish topped with more parmesan cheese and fresh basil. Add salt and pepper to taste.

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