Creamy Tuscan Chicken Pasta - What to Cook for Dinner Tonight

When you're staring at the clock wondering what to cook for dinner, this pasta comes together faster than you'd expect. Rich, creamy sauce with tender chicken and just enough vegetables to feel good about serving it to your family.

Why This Recipe Works

• Done in 35 minutes including the time to boil water for pasta
• One skillet for the sauce means minimal cleanup after dinner
• Kid-friendly flavors with the spinach barely noticeable in the creamy sauce
• Impressive enough for guests but easy enough for a Tuesday night
• Great leftovers that reheat beautifully for lunch tomorrow

Ingredients

• 1 lb penne pasta
• 2 lbs boneless skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 3 cups fresh baby spinach
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Optional: fresh basil for garnish

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
2. Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken to skillet and cook 6-8 minutes until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add garlic and sun-dried tomatoes. Cook 1 minute until fragrant.
5. Pour in heavy cream and chicken broth. Bring to a gentle simmer and cook 3-4 minutes until slightly thickened.
6. Stir in Parmesan cheese and Italian seasoning until cheese melts completely.
7. Add spinach and cook 1-2 minutes until wilted.
8. Return chicken to the pan along with the cooked pasta. Toss everything together, adding pasta water if needed to loosen the sauce.
9. Taste and adjust seasoning. Serve immediately with extra Parmesan and fresh basil if desired.

Tips and Substitutions

Swap the protein: Shrimp works beautifully here - just cook for 2-3 minutes per side. Turkey or pork tenderloin, cut into strips, also work well.

Different pasta shapes: Rigatoni, fusilli, or even egg noodles hold the creamy sauce just as well as penne.

Make it dairy-free: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan for a surprisingly creamy result.

Add more vegetables: Mushrooms, bell peppers, or zucchini all blend nicely into this sauce. Add them with the garlic.

Prep ahead: Cut the chicken and prep all ingredients the night before. The actual cooking goes even faster when everything's ready to go.

Lighten it up: Use half-and-half instead of heavy cream, or thin the sauce with extra chicken broth for a lighter version that's still satisfying.

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