Creamy Tuscan Garlic Chicken

Dinner · Meat & Poultry Mains

Creamy Tuscan Garlic Chicken

Chicken breast and penne with a Parmesan cream sauce, spinach, sun-dried tomatoes, garlic powder, and Italian seasoning.
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Prep
10 minutes
Cook
25 minutes
Total
35 minutes
Serves
4 people

Bring it to the table

About this recipe.

Penne and sliced chicken breast with a Parmesan cream sauce, spinach, sun-dried tomatoes, garlic powder, and Italian seasoning.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 12 Oz. Penne Pasta
  • 1 Lb. Chicken Breast (boneless, skinless; cut horizontally into thin cutlets if thick)
  • 3 Tsp. Garlic Powder (or to taste, divided)
  • 3 Tsp. Italian Seasoning (divided)
  • 3 Tbsp. Olive Oil
  • 2 Cups Heavy Cream
  • 1 Cup Chicken Broth (preferably low-sodium)
  • 1 Cup Parmesan Cheese (freshly grated)
  • 2 Cups Spinach (fresh)
  • 1 Cup Sun-dried tomatoes (oil-packed, drained and chopped)

The cooking plan

How to make Creamy Tuscan Garlic Chicken.

  1. Bring a large pot of water to a boil. Cook the penne according to its package directions until al dente. Reserve a mug of cooking water before draining.

  2. Pat the chicken dry. If the breasts are thick, slice horizontally into thinner cutlets. Season both sides with 1½ teaspoons garlic powder and 1½ teaspoons Italian seasoning. Heat the oil in a large skillet over medium heat. Cook about 3–5 minutes per side, or longer as needed, until the thickest part of each piece reaches 165°F. Transfer to a clean plate and slice into strips or chunks.

  3. Add cream, broth, and the remaining 1½ teaspoons each garlic powder and Italian seasoning to the skillet. Stir over medium-low heat until gently simmering, scraping up browned bits. Reduce to low and stir in Parmesan gradually until melted. Avoid a hard boil.

  4. Add spinach and drained sun-dried tomatoes. Cook gently about 3 minutes, until the spinach wilts and the sauce coats a spoon. Return the cooked chicken and its juices and warm through. If the sauce is too thick, add reserved pasta water a little at a time.

  5. Divide the penne among four plates or bowls and spoon the chicken and sauce over it. Serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Tuscan Garlic Chicken

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Penne and sliced chicken breast with a Parmesan cream sauce, spinach, sun-dried tomatoes, garlic powder, and Italian seasoning.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Ingredients
  

  •  
    12 Oz. Penne Pasta
  • 1 Lb. Chicken Breast boneless, skinless; cut horizontally into thin cutlets if thick
  • 3 Tsp. Garlic Powder or to taste, divided
  • 3 Tsp. Italian Seasoning divided
  • 3 Tbsp. Olive Oil
  • 2 Cups Heavy Cream
  • 1 Cup Chicken Broth preferably low-sodium
  • 1 Cup Parmesan Cheese freshly grated
  • 2 Cups Spinach fresh
  • 1 Cup Sun-dried tomatoes oil-packed, drained and chopped

Equipment

1 Large pot (For pasta.)
1 Large deep skillet (For chicken and sauce.)

Instructions
 

  1. Bring a large pot of water to a boil. Cook the penne according to its package directions until al dente. Reserve a mug of cooking water before draining.
  2. Pat the chicken dry. If the breasts are thick, slice horizontally into thinner cutlets. Season both sides with 1½ teaspoons garlic powder and 1½ teaspoons Italian seasoning. Heat the oil in a large skillet over medium heat. Cook about 3–5 minutes per side, or longer as needed, until the thickest part of each piece reaches 165°F. Transfer to a clean plate and slice into strips or chunks.
  3. Add cream, broth, and the remaining 1½ teaspoons each garlic powder and Italian seasoning to the skillet. Stir over medium-low heat until gently simmering, scraping up browned bits. Reduce to low and stir in Parmesan gradually until melted. Avoid a hard boil.
  4. Add spinach and drained sun-dried tomatoes. Cook gently about 3 minutes, until the spinach wilts and the sauce coats a spoon. Return the cooked chicken and its juices and warm through. If the sauce is too thick, add reserved pasta water a little at a time.
  5. Divide the penne among four plates or bowls and spoon the chicken and sauce over it. Serve promptly.

Notes

Makes four generous servings, with ample sauce for the penne. The listed garlic powder and Italian seasoning are split equally between chicken and sauce. Check chicken temperature rather than relying on color or a fixed cooking time. The 35-minute total is an estimate.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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