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On days when chaos hits, this creamy Tuscan chicken and pasta is my go-to comfort meal. Juicy grilled chicken, bright spinach, and sun-dried tomatoes swirl together in a silken sauce. You get a taste of Italy—and it only takes 30 minutes.
I made this one night after a long workday and couldn't believe how simple it was. It's been a crowd-pleaser every time I've made it for my friends since.
Amazing Ingredients
- Italian parsley or basil for sprinkling at the end: Makes everything look and taste bright
- Sun-dried tomatoes: Adds sweet, tangy punch—pick the jarred-in-oil kind for the most flavor
- Parmesan: Delivers deep cheesy flavor—freshly grated is unbeatable
- Italian seasoning: Brings an authentic kick—fresh herbs work best
- Milk or cream: The base that makes your sauce all velvety
- Fresh garlic: Cranks up the flavor—the fresher, the better
- Onion: Chopped small for a touch of sweetness
- Butter: Makes the sauce super creamy
- Fresh spinach: Gives color and nutrients—grab young leaves if you can
- Salt and pepper: You need these for balance
- Garlic powder: Adds a mellow bite without being too bold
- Olive oil: Helps with browning—spring for a nice bottle
- Chicken breast: Stay tender—go for organic if possible
- Penne pasta: Holds sauce just right and has a great bite
How To Make It
- Finish and serve:
- Taste, add salt and pepper if you want, and top it off with fresh basil or parsley before you dig in
- Combine everything:
- Toss chicken, pasta, cooked spinach, and those chopped sun-dried tomatoes into your sauce. Stir it up so everything's coated evenly
- Cheese and spice it:
- Turn the heat down. Stir in Italian seasoning and parmesan until the cheese melts and the sauce thickens up nicely
- Make it rich:
- Now pour in your milk or cream, warming gently until it’s just about to bubble, not boil
- Add garlic:
- Throw in chopped fresh garlic and give it a quick minute in the pan to release all that aroma
- Sauté onion:
- Melt butter in the same skillet and cook your diced onion until it's see-through—only takes a couple minutes
- Prep the greens:
- Heat up olive oil, then let the spinach wilt for a few minutes before you take it out and set aside
- Grill chicken:
- Rub chicken all over with olive oil. Sprinkle with salt, garlic powder, and pepper. Grill on medium-high for 5–6 minutes a side (chicken breasts) or a bit less for tenders. Let rest for 10 minutes, then slice it up
- Pasta time:
- Cook penne in a big pot of salty boiling water till it's still a bit firm, then drain and put aside
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Good Stuff To Know
Chicken and parmesan give you loads of protein
Get plenty of nutrients from that fresh spinach and the tomatoes
Great for meal prep. Still good cold the next day
Those tangy sun-dried tomatoes remind me of a trip to Tuscany with my sister. We found a tiny family spot there and had pasta just like this. Fresh spinach keeps everything mild and green and just brings it all together.
Storing Leftovers
This holds up in the fridge a couple days if you cover it well. When you reheat, splash in a little milk to get that creamy texture back. If you want to freeze, do it without the pasta—add that fresh when you thaw so it doesn’t get mushy.
Easy Ingredient Swaps
Try tagliatelle or fusilli instead of penne
Not a spinach fan? Use swiss chard or arugula
Turkey breast works great and cooks just as quick
Want it vegetarian? Skip the chicken, double the spinach, and throw in extra parmesan
Serving Ideas
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This is a meal on its own
You can add warm bread or a crunchy arugula salad
Or toss toasted pine nuts on top to really wow folks at dinner
Backstory
This dish takes its cue from Tuscan cooking, where creamy sauces, fresh herbs, and juicy chicken are always the stars. That mix of sun-dried tomatoes and parmesan is classic for central Italy and always makes dinner feel like vacation.
Common Recipe Questions
- → Which pasta shape works great here?
Penne is a hit since its tubes grab that rich sauce. Fusilli or rigatoni do the job too.
- → How do I keep the chicken juicy?
Grill quickly on both sides with high heat, then let it rest so the inside stays tender.
- → Can I swap sun-dried for fresh tomatoes?
Yep, fresh ones add brightness, but sun-dried tomatoes pack a deeper flavor.
- → How do you make the sauce stay creamy?
Don’t let it boil; just warm things up gently with the half-and-half and Parmesan to keep it smooth.
- → What herbs are best for finishing?
Chopped up basil or Italian parsley gives a fresh lift at the end.