Sun-Dried Tomato Tuscan Chicken Penne
If you’re craving a dish that perfectly balances creamy, tangy, and savory flavors, then this Sun-Dried Tomato Tuscan Chicken Penne is your new go-to recipe. It’s a one-pan wonder that combines tender diced chicken, luscious sun-dried tomatoes, fresh spinach, and parmesan cheese all tossed with perfectly cooked penne pasta. This dish isn’t just a feast for your taste buds—it’s incredibly simple to whip up on any weeknight, making it ideal for busy cooks who want something impressive without the fuss. Plus, the vibrant colors and rich flavors bring a restaurant-quality experience right to your table.
What You’ll Love About This Recipe
- Rich and creamy sauce: The heavy cream and parmesan cheese create a velvety sauce that clings to every bite of penne, sun-dried tomatoes, and chicken.
- Flavor-packed chicken: Seasoned with garlic powder, Italian seasoning, salt, and pepper, the diced chicken breast cooks up juicy and full of taste.
- Healthy greens: Fresh spinach adds a vibrant pop of color and nutrition that perfectly balances the richness of the sauce.
- Simple ingredients: You likely have most of the pantry staples on hand, making this dish perfect for last-minute dinners.
- Customizable: Easily swap penne for other pasta shapes or add your favorite vegetables for a personal twist.
Your Shopping Guide
- 8 oz penne pasta: Look for quality semolina or durum wheat pasta for the best texture.
- Olive oil: Extra virgin olive oil brings a fruity depth to the chicken searing process.
- Chicken breast: Choose fresh, boneless, skinless chicken breast, diced into bite-sized pieces.
- Garlic powder: Adds a mild garlic flavor without overpowering the dish.
- Italian seasoning: A blend of dried basil, oregano, thyme, and rosemary to give that Tuscan flair.
- Salt and pepper: Essential for seasoning the chicken and balancing flavors.
- Sun-dried tomatoes: Use chopped sun-dried tomatoes packed in oil for maximum flavor and texture.
- Heavy cream: Provides richness to the sauce; opt for a high-quality cream for best results.
- Fresh spinach: Baby spinach is tender and cooks quickly, perfect for this dish.
- Grated parmesan cheese: Adds a nutty, salty finish to the sauce.
- Fresh basil: For garnish and a fresh herbal aroma that completes the dish.
Equipment Breakdown
- Large pot: To boil the penne pasta until al dente.
- Large skillet or sauté pan: For cooking the chicken and making the creamy sauce.
- Wooden spoon or silicone spatula: To stir the sauce and combine ingredients without scratching your pan.
- Colander: For draining the cooked pasta.
- Measuring cups and spoons: To ensure perfect seasoning and ingredient ratios.
Sun-Dried Tomato Tuscan Chicken Penne: How It’s Done
Step 1: Cook the Penne Pasta
Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside, reserving about ½ cup of the pasta water for later use.
Step 2: Prepare and Season the Chicken
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat 1 pound of diced chicken breast dry with paper towels, then season with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper to taste. Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 3: Build the Creamy Sauce
In the same skillet, add the chopped sun-dried tomatoes (1 cup) and sauté for 1-2 minutes to release their flavors. Pour in 1 cup of heavy cream, stirring to combine with the tomatoes and pan drippings. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
Step 4: Add Spinach and Cheese
Add 1 cup of fresh spinach to the skillet and stir until wilted, about 2 minutes. Then, stir in 1 cup of grated parmesan cheese, mixing until the cheese melts and the sauce becomes smooth and creamy.
Step 5: Combine Pasta and Chicken
Return the cooked chicken to the skillet with the sauce. Add the drained penne pasta, tossing everything together to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water a little at a time until you reach the desired consistency.
Step 6: Garnish and Serve
Remove the skillet from heat. Sprinkle fresh basil leaves over the top for a fragrant finish. Serve immediately, pairing perfectly with a side like Easy Garlic Bread to soak up every drop of that luscious sauce.
In-Season Flavor Ideas
- Add roasted red peppers for a subtle sweetness and smoky depth.
- Swap fresh spinach for kale or Swiss chard for a heartier green.
- Mix in sun-dried tomato pesto for an extra burst of tomato flavor.
- Top with toasted pine nuts for a crunchy texture contrast.
- Use fresh cherry tomatoes sliced in half for a juicy pop.
Pitfalls & How to Prevent Them
- Overcooked chicken: Dice the chicken evenly and avoid overcrowding the pan to ensure it cooks quickly and stays juicy.
- Watery sauce: Let the cream simmer to thicken properly before adding cheese, and use reserved pasta water sparingly.
- Undercooked pasta: Don’t forget to salt your pasta water generously and cook pasta to al dente for the best texture.
- Bland flavor: Don’t skip seasoning the chicken well and adjust salt and pepper to taste at the end.
Save for Later: Storage Tips
Store any leftovers of this Sun-Dried Tomato Tuscan Chicken Penne in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or cream to bring back the sauce’s creaminess. Avoid the microwave if possible, as it can make the chicken rubbery and the pasta mushy. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reader Q&A
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs add a bit more richness and stay tender. Just dice and cook them the same way, adjusting the cooking time slightly if needed to ensure they’re cooked through.
Is there a substitute for heavy cream?
You can use half-and-half or a mix of milk and cream cheese for a lighter sauce, but the sauce won’t be quite as rich and creamy. Coconut cream is an option for dairy-free versions, though it will alter the flavor slightly.
How can I make this recipe vegetarian?
Replace the chicken with sautéed mushrooms or chickpeas for protein. You can also add more vegetables like zucchini or bell peppers to enhance the dish.
Can I prepare this recipe ahead of time?
Yes, you can cook the chicken and pasta ahead, and store them separately. When ready to serve, reheat and combine with the sauce freshly prepared on the stove for the best texture and flavor.
What to Make After This
- Try the Creamy Sun Dried Tomato Penne for a similar pasta dish with a different twist.
- Whip up the Instant Pot Garlic Brown Sugar Chicken for a sweet and savory chicken entree.
- Serve alongside Easy Garlic Bread to complete your meal with a crispy, buttery side.
Bring It Home
This Sun-Dried Tomato Tuscan Chicken Penne is a true crowd-pleaser that brings together creamy indulgence and wholesome ingredients in one skillet. The blend of sun-dried tomatoes, spinach, and parmesan elevates simple chicken and pasta to a comforting, flavorful dinner you’ll want to make again and again. Whether you’re cooking for family, friends, or just yourself, this dish promises a satisfying meal that’s as easy as it is delicious. So grab your ingredients, get cooking, and enjoy every savory, creamy bite!
Share on Pinterest
Sun-Dried Tomato Tuscan Chicken Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to the package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside, reserving about ½ cup of pasta water.
- While the pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat 1 pound diced chicken breast dry, season with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper. Sauté chicken until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add 1 cup chopped sun-dried tomatoes and sauté 1-2 minutes to release flavors. Pour in 1 cup heavy cream and stir to combine with tomatoes and pan drippings. Let simmer 3-4 minutes until sauce thickens slightly.
- Add 1 cup fresh spinach and stir until wilted, about 2 minutes. Stir in 1 cup grated parmesan cheese until melted and sauce is smooth and creamy.
- Return cooked chicken to skillet. Add drained penne pasta and toss together to coat evenly. Add reserved pasta water a little at a time if sauce is too thick.
- Remove skillet from heat. Sprinkle fresh basil leaves over the top for garnish. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of milk or cream.
- Freeze portions for up to 2 months; thaw overnight before reheating.
- Substitute chicken thighs for a richer flavor or use mushrooms for a vegetarian option.
- Use reserved pasta water sparingly to adjust sauce consistency without watering it down.
