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Creamy Tuscan Chicken Pasta

Course Main Course
Cuisine American, Italian
Keyword tuscan chicken pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 526kcal


  • 8 ounces penne pasta uncooked
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes drained and diced
  • 3 cups half and half
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup grated parmesan cheese
  • 3 cups fresh baby spinach cut into thin strips (julienne)


  • Cook penne according to package directions. Drain and set aside.
  • In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Add seasoned chicken breasts to the skillet and cook chicken for 2-3 minutes on each side or until the thickest part reaches 165℉. Remove chicken and let rest for 5-10 minutes before cutting into bite size pieces.
  • In the same skillet, add minced garlic, and sundried tomatoes. Cook on medium heat for 2 minutes or until the garlic has softened. Add half and half, bring to a simmer and then reduce heat to low. Add salt and pepper, spinach, and parmesan cheese and stir to combine. Let simmer for a couple minutes to thicken.
  • Add the pasta, sliced cherry tomatoes and chicken to the skillet and gently stir to combine. Top with fresh parmesan and basil. Serve warm and enjoy!


Calories: 526kcal | Carbohydrates: 42g | Protein: 32g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 865mg | Potassium: 961mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2082IU | Vitamin C: 10mg | Calcium: 317mg | Iron: 2mg