Creamy Tuscan Chicken Pasta with tender chicken, sun-dried tomatoes, cherry tomatoes, and fresh spinach in a rich Parmesan sauce. Made with penne pasta and seasoned with Italian herbs and smoked paprika, this easy stovetop recipe is perfect for a family dinner or weeknight meal.

Ingredients

4 ounces sun-dried tomatoes in oil
2 tablespoons extra virgin olive oil, plus more if needed
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 cup diced onion
1 teaspoon minced garlic
2 tablespoons tomato paste
3 cups low sodium chicken broth
8 ounces uncooked penne pasta (about 2 ¼ cups dry)
1 cup half-and-half
1 cup cherry tomatoes, halved
¾ cup grated Parmesan cheese, divided (plus more for serving)
3 cups fresh baby spinach
Fresh chopped basil, for garnish (optional)

Instructions

Prepare Sun-Dried Tomatoes
Drain the sun-dried tomatoes and pat dry with paper towels to remove excess oil. Thinly slice and set aside, yielding about ½ cup.
Cook Chicken
Heat 2 tablespoons olive oil in a deep 12-inch skillet over medium heat. Add the chicken pieces and season with Italian seasoning, smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Cook 4–5 minutes, stirring frequently, until chicken is fully cooked. Transfer chicken to a plate and cover to keep warm.
Cook Aromatics
Add a little more olive oil if needed, then add onions to the skillet. Sauté 2–3 minutes until softened and lightly browned. Add garlic and cook 1 minute until fragrant. Stir in tomato paste and cook for 1–2 minutes.
Add Broth, Pasta, and Sun-Dried Tomatoes
Pour in chicken broth, sun-dried tomatoes, uncooked penne, and remaining ¼ teaspoon salt and pepper. Stir to combine. Return cooked chicken to the skillet. Bring to a boil, then cover and reduce heat to medium-low. Simmer gently until pasta is tender, about 15 minutes.
Add Cream, Tomatoes, and Cheese
Remove the lid and lower the heat to low. Stir in half-and-half, cherry tomatoes, and ½ cup Parmesan cheese. Simmer 1–2 minutes until warmed through and cheese has melted.
Add Spinach and Serve
Fold in baby spinach and cook until wilted. Remove from heat, top with fresh basil (if using) and remaining Parmesan. Serve with extra Parmesan on the side.

Why You’ll Love This Recipe

This Tuscan Chicken Pasta is creamy, flavorful, and packed with tender chicken, sun-dried tomatoes, and fresh spinach. The Parmesan and half-and-half create a rich, comforting sauce that pairs perfectly with penne pasta. It’s a restaurant-style meal you can make easily at home.

Tips

Slice sun-dried tomatoes thinly for even distribution and flavor in the pasta.
Cook chicken just until done; overcooking can make it dry.
Use low-sodium chicken broth to control the salt level.
Stir gently when adding spinach to keep it vibrant and fresh.

Variations and Substitutions

Swap penne for farfalle, rigatoni, or fusilli pasta.
Use grilled or rotisserie chicken for a shortcut.
Replace half-and-half with heavy cream for a richer sauce or milk for a lighter version.
Add mushrooms, bell peppers, or artichoke hearts for extra vegetables.

FAQs

Can I make this ahead of time?
Yes. Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth or water.

Can I freeze it?
Freezing is possible, but the texture of cream-based sauce may change. For best results, freeze without spinach and add fresh spinach when reheating.

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well and stay moist during cooking.

Serving

Serve warm with additional Parmesan cheese on top.
Pair with a crisp green salad or garlic bread for a complete meal.

Suggestions

Garnish with extra fresh basil for added color and flavor.
For a lighter version, substitute half-and-half with milk and reduce cheese slightly.
Add a pinch of red pepper flakes for a subtle heat boost.