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Overhead view of Tuscan chicken cream pasta in a rustic skillet, showing golden seared chicken pieces, vibrant red sun-dried tomatoes, wilted spinach, and penne pasta coated in rich cream sauce

Tuscan Chicken Cream Pasta

Succulent chicken thighs meet sun-dried tomatoes, fresh spinach, and a luxurious Parmesan cream sauce in this restaurant-quality pasta that comes together in just 40 minutes. Every bite delivers the bold, sun-soaked flavors of Tuscany with perfectly balanced richness and brightness. This is comfort food elevated to an art form—creamy, indulgent, and absolutely unforgettable.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 948
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 320 g penne rigate or rigatoni
  • 5 g kosher salt for pasta water
  • 240 ml reserved pasta water
For the Chicken
  • 500 g boneless skinless chicken thighs, cut into 2cm pieces
  • 2 g kosher salt
  • 2 g freshly ground black pepper
  • 25 ml extra-virgin olive oil
For the Tuscan Cream Sauce
  • 30 g unsalted butter
  • 20 g garlic 4 cloves, thinly sliced
  • 2 g red pepper flakes 1 teaspoon
  • 120 ml dry white wine
  • 200 g sun-dried tomatoes in oil drained and sliced
  • 3 g dried oregano 1½ teaspoons
  • 240 ml heavy cream 35% fat
  • 100 g Parmigiano-Reggiano finely grated
  • 150 g baby spinach
  • 1 g kosher salt
  • 2 g freshly ground black pepper
  • 2 g lemon zest from 1 lemon
  • 15 g fresh basil leaves torn

Method
 

Cook the Pasta
  1. Bring a large pot of water to boil with 5g kosher salt. Cook 320g penne rigate until 1 minute shy of al dente according to package directions. Reserve 240ml pasta water in a measuring cup, then drain the pasta and set aside.
Sear the Chicken
  1. Pat 500g chicken thighs completely dry with paper towels and season with 2g salt and 2g black pepper. Heat 25ml olive oil in a large, deep skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed) and sear undisturbed for 3-4 minutes until golden brown. Flip and cook 2-3 minutes more. Transfer chicken to a plate, leaving the rendered fat in the pan.
Build the Aromatic Base
  1. Reduce heat to medium and add 30g butter to the skillet. Once melted and foaming, add 20g sliced garlic and 2g red pepper flakes. Cook for 45 seconds, stirring constantly, until garlic is fragrant and just beginning to turn golden at the edges. Pour in 120ml white wine, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half (about 2 minutes), then add 200g sun-dried tomatoes and 3g oregano. Stir and cook for 1 minute.
Create the Cream Sauce
  1. Pour in 240ml heavy cream and bring to a gentle simmer. Return the seared chicken and any accumulated juices to the pan. Simmer for 5-6 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly. Add 150g baby spinach in handfuls, stirring gently until each addition wilts completely before adding more. Once all spinach is incorporated, remove pan from heat.
Combine and Finish
  1. Add the drained pasta to the skillet along with 100g grated Parmigiano-Reggiano and remaining 1g salt. Toss everything together, adding reserved pasta water 60ml at a time until sauce coats the pasta luxuriously—it should be creamy but not soupy (you'll likely use 120-180ml total). Stir in 2g lemon zest and 15g torn basil leaves. Taste and adjust seasoning with additional salt and pepper if needed. Let rest for 2 minutes off heat to allow sauce to settle and cling to the pasta.
Serve
  1. Divide among four warm shallow bowls. Finish with a drizzle of oil from the sun-dried tomatoes jar and extra Parmigiano-Reggiano if desired. Serve immediately while hot and creamy.

Notes

Chicken thighs are essential for this recipe—they stay significantly juicier than breast meat and add richness to the sauce. Don't substitute with chicken breasts or the dish will be dry and less flavorful.
 
The starchy pasta water is crucial for creating a silky, cohesive sauce that clings to every piece of pasta. Add it gradually and stop when the sauce reaches a luxurious, creamy consistency—not soupy, but fluid enough to coat beautifully.
 
For the best flavor, use quality sun-dried tomatoes packed in olive oil (not the dry-packed variety). The oil from the jar makes an excellent finishing drizzle that adds extra richness and authentic Tuscan flavor.