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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 8

Super easy and fast to make, this garlicky, cheesy, and delicious Creamy Tuscan Chicken Pasta is perfect for a quick weeknight meal! Serve this on date nights, too, with a bottle of your favourite wine. If you are short on time but still want something tasty and homemade, this dish is your best option. You can serve this amazing pasta dish with a simple salad or buttery bread.


2 tablespoons olive oil

2 tablespoons unsalted butter

2-pound boneless skinless chicken breast

1/2 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon Italian seasoning

2 garlic cloves

3 c. baby spinach

8 ounces sun-dried tomatoes in oil drained

3 c. heavy cream

1/2 c. Parmesan cheese

1/2 pound penne pasta

How to make Creamy Tuscan Chicken Pasta

Step 1: With salt and pepper, season both sides of the chicken tenders.


Step 2: Fill with oil a large cast-iron skillet. Add the chicken tender and cook both sides over medium-high heat. When done, remove the cooked chicken tenders from the skillet and set them aside to cool. Once the tenders are cool, dice them into cubes.

Step 3: To make the creamy Tuscan sauce: On medium heat, saute the butter, minced garlic, sun-dried tomatoes (oil drained), and spinach. Add the cream once the spinach has wilted and allowed the sauce to come to a simmer. Take away from the heat, then add the salt, pepper, Italian seasoning, and grated Parmesan cheese.

Step 4: To the sauce, add the cooked hot penne pasta and cubes of chicken. Quickly stir before serving. Enjoy!


If you prefer, you can omit the spinach or substitute it with other veggies like broccoli or asparagus.

This dish freezes well. You can even make it ahead. In an airtight container or ziplock freezer bag, place the completely cooled pasta dish and store it in the freezer for up to 6 months. When ready to serve, thaw in the fridge overnight or place in a bowl of water for about 20 minutes. Reheat in the microwave or stovetop.

Nutrition Facts:

Calories: 497kcal | Carbohydrates: 32g | Protein: 35g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 118mg | Sodium: 501mg | Potassium: 1113mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1911IU | Vitamin C: 34mg | Calcium: 209mg | Iron: 2mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...