Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes
This creamy tuscan chicken pasta with sun dried tomatoes is rich, garlicky, and ready in 30 minutes. Tender chicken strips and pasta fold into a creamy parmesan sauce with sweet sun dried tomatoes, spinach, and garlic. Everything cooks in one big skillet, so the pasta soaks up the sauce as it finishes. If you want a restaurant-style dinner on a weeknight, this creamy tuscan chicken pasta with sun dried tomatoes is ready in about 30 minutes.
Why You’ll Love It
- One skillet. The chicken, sauce, and pasta all come together in a single pan.
- Ready in 30 minutes. Faster than delivery and tastes so much better.
- Rich and creamy. Parmesan cream sauce coats every bite without being heavy.
- Restaurant flavor. Sun dried tomatoes and garlic give it that Tuscan-style taste.
- Easy to customize. Swap the protein or add extra veggies — it always works.
Why Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes Works So Well
Searing the chicken first builds the flavor base. When chicken strips hit a hot, oiled skillet, the outside turns golden and leaves browned bits stuck to the pan. Those bits dissolve into the cream later and give the sauce a deep savory backbone.
Sun dried tomatoes do heavy lifting. They are chewy, sweet, and intensely tomatoey. As they warm in the cream sauce, they release their concentrated flavor and turn the sauce a beautiful rosy color.
Finishing the pasta in the sauce is the pro move. You pull it when it is just shy of done and let it finish in the simmering cream. The pasta absorbs the sauce as it softens, so the flavor goes all the way through.
Key Ingredients Explained
- Chicken breast: 1 1/4 lbs, cut into thin strips.
- Penne pasta: 12 oz. Tubes trap the creamy sauce.
- Heavy cream: 1 1/2 cups. Rich and silky.
- Parmesan: 3/4 cup freshly grated.
- Sun dried tomatoes: 3/4 cup oil-packed, drained and sliced.
- Fresh spinach: 3 cups baby spinach.
- Garlic: 4 cloves, minced.
- Italian seasoning: 1 tsp.
- Chicken broth: 1/2 cup.
Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes
Ingredients
Method
- Boil salted water. Cook penne 1 min less than package. Reserve 1 cup pasta water. Drain.
- Heat olive oil in large deep skillet medium-high. Season chicken with salt, pepper, Italian seasoning. Sear 5-6 min until golden. Remove to plate.
- Same skillet, medium heat. Add garlic, red pepper flakes, sun dried tomatoes. Cook 1 min. Scrape browned bits.
- Pour in chicken broth, simmer 1 min. Pour in heavy cream, bring to gentle simmer (do not hard boil).
- Sprinkle parmesan a handful at a time, stirring until melted.
- Add pasta, chicken, spinach. Toss 1-2 min until spinach wilts. Add pasta water if too thick.
- Taste, adjust salt/pepper. Serve in warm bowls with extra parmesan and basil.
FAQs
Can I use a different pasta shape?
Yes. Fettuccine, rigatoni, or farfalle all work. Pick a shape with ridges or tubes that grab the creamy sauce.
Why did my sauce turn grainy?
The heat was too high when the cheese went in, or pre-shredded cheese was used. Keep the simmer gentle and grate fresh parmesan.
Can I use milk instead of heavy cream?
It works but the sauce will be thinner and less rich. If you do, simmer a little longer to thicken, and do not let it boil.
Can I make this gluten-free?
Yes. Use your favorite gluten-free penne and cook it just shy of done — gluten-free pasta overcooks fast. Everything else is naturally gluten-free.
What are sun dried tomatoes?
Tomatoes dried in the sun (or a dehydrator) until chewy and intensely flavored. The oil-packed kind in jars is softest and best for this recipe.
Can I add more vegetables?
Absolutely. Sliced mushrooms, diced bell peppers, or artichoke hearts all fit the Tuscan theme. Add them with the garlic.
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