Creamy chicken pasta with sun-dried tomatoes and spinach, ready for a weeknight table. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 30 minutes from prep to table.
- Easy to round out with a lemony green salad.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 10 oz penne
- 1 tbsp olive oil
- 1 lb chicken breast, cut into small pieces
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 garlic cloves, minced
- ⅓ cup drained sun-dried tomatoes, sliced
- ¾ cup heavy cream
- ½ cup low-sodium chicken broth
- 3 cups baby spinach
- ½ cup grated Parmesan
Let’s make it
Get ready
Cook the penne in boiling water according to the package. Reserve ½ cup cooking water before draining.
Build the flavor
Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 6–8 minutes, stirring, until it reaches 165°F.
Bring it together
Lower the heat. Add garlic and sun-dried tomatoes; stir for 1 minute. Add cream and chicken broth and simmer for 3 minutes.
Finish cooking
Stir in spinach until wilted. Take off the heat and add Parmesan.
Serve and enjoy
Toss in the pasta, adding reserved water a splash at a time until the sauce coats every piece.
Make It Even Better
Reserve pasta water before draining; a splash loosens the sauce.
Read through the recipe and measure the ingredients before starting.
Make it your own
Use short rigatoni instead of penne, or swap spinach for chopped kale cooked a few minutes longer.
What to serve with it
A lemony green salad
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
Tuscan Chicken Pasta
Creamy chicken pasta with sun-dried tomatoes and spinach, ready for a weeknight table.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
For the recipe
- 10 oz penne
- 1 tbsp olive oil
- 1 lb chicken breast, cut into small pieces
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 garlic cloves, minced
- ⅓ cup drained sun-dried tomatoes, sliced
- ¾ cup heavy cream
- ½ cup low-sodium chicken broth
- 3 cups baby spinach
- ½ cup grated Parmesan
Instructions
- Cook the penne in boiling water according to the package. Reserve ½ cup cooking water before draining.
- Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 6–8 minutes, stirring, until it reaches 165°F.
- Lower the heat. Add garlic and sun-dried tomatoes; stir for 1 minute. Add cream and chicken broth and simmer for 3 minutes.
- Stir in spinach until wilted. Take off the heat and add Parmesan.
- Toss in the pasta, adding reserved water a splash at a time until the sauce coats every piece.
Notes
- Reserve pasta water before draining; a splash loosens the sauce.
Cooks Court · /recipes/tuscan-chicken-pasta
