Creamy Tuscan Garlic Chicken Penne with Sun-Dried Tomatoes & Spinach

Coated in a velvety garlic Parmesan cream sauce with sweet-tart sun-dried tomatoes and wilted baby spinach, this creamy tuscan chicken pasta brings restaurant-quality Italian comfort food to your table in 30 minutes.

The secret to authentic Tuscan chicken pasta isn’t heavy flour sauces—it’s creating flavor layers in a single skillet. In our kitchen tests, searing seasoned chicken breasts in the savory oil from the sun-dried tomato jar creates a rich golden fond that infuses the entire sauce with Mediterranean sweetness.

Deglazing the skillet with garlic and chicken broth before swirling in heavy cream and real Parmigiano-Reggiano yields an emulsified, silky sauce that clings luxuriously to every ridge of penne pasta.

The reason restaurant-style Creamy Tuscan Chicken Pasta coats every tube of penne in a velvety, blush-ivory glaze without tasting heavy or floury comes down to building a true Italian dairy-and-starch emulsion rather than a thick béchamel. When you sear thin, herb-seasoned chicken cutlets in 2 Tablespoons of oil taken straight from the sun-dried tomato jar, the natural sugars in the tomato-infused oil and the chicken proteins caramelize into a golden fond across the bottom of the skillet.

Deglazing that fond with savory chicken broth and simmering heavy cream reduces the dairy fat naturally. Then, lowering the burner heat before folding in freshly grated aged Parmigiano-Reggiano and a splash of starchy pasta cooking water links the milkfat and cheese proteins into a glossy, clingy sauce that hugs the ridges of penne rigate and wilts fresh baby spinach in 60 seconds.

Why You’ll Love This Tuscan Chicken Pasta

• A 30-minute one-skillet showstopper that rivals high-end Italian restaurants
• Cooking chicken in sun-dried tomato oil builds incredible savory-sweet depth
• Velvety cream sauce made without flour or starch thickeners—just real cream and Parmesan
• Bright spinach and tangy sun-dried tomatoes cut through the rich, savory sauce
• Penne pasta ridges hold maximum creamy sauce in every bite

Key Ingredients (Overview)

• Boneless Skinless Chicken Breasts: 1.5 lbs (680g) halved horizontally into 4 thin cutlets.
• Oil-Packed Sun-Dried Tomatoes: 1/2 cup drained and julienned, with 2 tablespoons oil reserved for searing.
• Penne Rigate Pasta: 10 oz (280g) cooked al dente in salted water.
• Fresh Baby Spinach: 3 cups (packed) that wilts tenderly into the hot cream.
• Garlic Cloves: 4 cloves minced for fragrant Italian aromatics.
• Low-Sodium Chicken Broth & Heavy Cream: 1/2 cup broth and 1 cup heavy cream for a silky body.
• Freshly Grated Parmigiano-Reggiano: 3/4 cup (75g) freshly grated for smooth melting.

Start by Searing the Seasoned Chicken Cutlets

Season the chicken cutlets generously with Italian herb blend, garlic powder, salt, and pepper.

Heat 2 tablespoons of reserved sun-dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 5 minutes per side until deeply golden and cooked through to 165°F (74°C).

When slicing your 1.5 pounds of boneless, skinless chicken breasts horizontally into 4 thin cutlets, lay your palm flat on top of each breast and slice parallel to the cutting board. If one end of a cutlet is still slightly thicker than 1/2 inch, place it between two sheets of plastic wrap and give it three gentle taps with the flat side of a meat mallet or rolling pin—uniform thickness guarantees every cutlet sears golden in 5 minutes per side without drying out.

Before draining your boiled penne rigate in the colander, dip a heatproof mug into the pot and scoop out 1/2 cup of cloudy, starchy pasta water. Adding 2 to 3 Tablespoons of that hot pasta water when you toss the noodles and sliced chicken into the skillet is the trattoria secret that makes the Parmesan sauce shine.

Transfer chicken to a cutting board to rest and slice into tender strips while you prepare the cream sauce.

The Secret to a Silky, Non-Greasy Cream Sauce

Always remove the skillet from direct high heat before stirring in freshly grated Parmigiano-Reggiano. High boiling temperatures cause aged cheese to curdle and turn oily; gentle residual heat melts the cheese into a luxurious, satin-smooth sauce.

How to Simmer the Garlic Parmesan Sauce

In the same skillet with the browned chicken drippings, sauté garlic and sun-dried tomatoes for 1 minute until fragrant.

Pour in chicken broth to deglaze the pan, then stir in heavy cream and simmer gently for 3 minutes until slightly thickened. Reduce heat and stir in the grated Parmesan until melted.

Add baby spinach, stirring for 1 minute until wilted, then toss in the drained warm penne pasta and sliced chicken cutlets.

Common Mistakes to Avoid with Creamy Tuscan Chicken Pasta

• Adding grated Parmesan while the cream sauce is boiling rapidly: Aged Parmigiano-Reggiano proteins tighten and separate into grainy, oily strings if boiled above 185°F (85°C). Always reduce the burner to low (or slide the skillet off the heat for 30 seconds) before stirring in the grated cheese.
• Using pre-grated Parmesan from a plastic tub or shaker can: Store-bought grated Parmesan is coated in cellulose powder (anti-caking plant fiber) that prevents the cheese from melting into cream, leaving your sauce gritty. Grate a wedge of real Parmigiano-Reggiano on the fine star holes of a box grater.
• Using dry-bagged sun-dried tomatoes without rehydrating: Oil-packed sun-dried tomatoes in a glass jar are soft, sweet-tart, and come with seasoned oil for searing the chicken. If you only have dry-bagged sun-dried tomatoes, soak them in boiling water for 10 minutes, drain, pat dry, and use 2 Tablespoons of olive oil for the skillet.
• Overcooking the penne pasta in the water pot: Boil the penne 1 minute shy of the package al dente time so it finishes absorbing the garlic-Parmesan cream sauce right inside the skillet without turning soft.

Substitutions & Italian Trattoria Variations

• Crispy Pancetta or Bacon Tuscan Pasta: Crisp 4 ounces of diced pancetta or 4 strips of chopped thick-cut bacon in the skillet first, transfer to a plate, sear the chicken in the rendered drippings + 1 Tablespoon sun-dried tomato oil, and fold the crispy bacon back in at the end!
• Sautéed Cremini Mushrooms & Artichoke Hearts: Slice 8 ounces of cremini mushrooms and brown them in the skillet right after removing the chicken, and fold in 1 cup of drained, quartered marinated artichoke hearts along with the sun-dried tomatoes.
• Cajun Creamy Tuscan Chicken Pasta: Swap the Italian seasoning on the chicken cutlets for 1.5 teaspoons of smoky Cajun seasoning for a bold, spicy kick against the sweet sun-dried tomatoes and cream.
• Chicken Thighs or Jumbo Shrimp Swap: Substitute 1.5 pounds of boneless, skinless chicken thighs (seared 5 to 6 minutes per side) or 1.5 pounds of jumbo shrimp (seared 90 seconds per side).

Storage & How to Reheat Cream Pasta Without Separating

Refrigerator Storage: Store cooled leftover pasta and chicken in an airtight glass container in the refrigerator for up to 3 to 4 days. The pasta will absorb some of the cream sauce overnight as the starches cool.

How to Reheat So the Sauce Stays Creamy (Never Oily!): Avoid microwaving cream pasta dry on 100% power, which splits the dairy fat into oil. Instead, place your portion in a skillet over medium-low heat with 2 to 3 Tablespoons of milk, chicken broth, or water per serving. Cover with a lid for 2 minutes until steaming, then toss gently with tongs—the liquid re-emulsifies the Parmesan and cream into a velvety sauce!

Frequently Asked Questions

Should I slice the seared chicken into strips or bite-sized cubes?

Either works! Letting the golden chicken cutlets rest on a board for 5 minutes while you simmer the sauce keeps all the juices inside; you can then slice them on a bias into long strips to shingle dramatically on top of each pasta bowl, or cut them into bite-sized pieces to toss directly with the penne.

Can I use half-and-half or milk instead of heavy whipping cream?

Heavy cream (36% milkfat) is naturally stable when simmered with broth and acidic sun-dried tomatoes. If you want a lighter option using half-and-half, whisk 1 Tablespoon of all-purpose flour into the sautéed garlic and sun-dried tomatoes before adding the broth and half-and-half so the lighter dairy thickens without curdling.

What pasta shapes work best besides penne rigate?

Rigatoni, cavatappi (corkscrews), farfalle (bowties), fettuccine, or rotini all have ridges or twists that trap the creamy garlic-Parmesan sauce and sun-dried tomato ribbons.

The Final Result

Every forkful of this Tuscan pasta combines tender golden chicken, al dente penne, sweet sun-dried tomatoes, and rich garlic Parmesan cream.

Serve hot in shallow pasta bowls with a sprinkle of fresh basil ribbons and an extra grind of black pepper.

Store leftovers in the refrigerator for up to 3 days; gently reheat over low heat with a splash of milk or broth to revive the creamy sauce.