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Tuscan Garlic Chicken Pasta

This Tuscan Garlic Chicken Pasta is creamy, garlicky, and ready in under 30 minutes—perfect for quick weeknight dinners with elegant Italian flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 oz penne pasta
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1 cup fresh spinach
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • to taste salt and pepper
  • 0.5 tsp red pepper flakes optional
  • fresh basil for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set aside, reserving about 1/2 cup of pasta water to loosen the sauce if needed.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
  • In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant but not burnt. Toss in the halved cherry tomatoes and cook for 2-3 minutes until they start to soften. Add the fresh spinach and cook until wilted, about 1-2 minutes.
  • Pour in 1 cup of heavy cream and stir to combine with the garlic and vegetables. Bring the mixture to a gentle simmer, then add 1/2 cup grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly. Season with salt, pepper, and red pepper flakes if using.
  • Return the cooked chicken to the skillet and stir to coat with the sauce. Add the drained penne pasta and toss everything together. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Garnish with fresh basil leaves before serving.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • Wooden Spoon or Silicone Spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons

Notes

  • Reserve pasta water to adjust the sauce consistency without diluting flavor.
  • Use fresh garlic for the best aroma and taste; avoid garlic powder.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or water.