Start with tender bites of chicken, sun‑kissed tomatoes, and a lusciously creamy herb sauce clinging to perfectly al dente penne — that’s Tuscan Garlic Chicken Penne with Creamy Herbs. It’s the kind of weeknight dinner that looks (and tastes) like you took your time, but actually comes together quickly. If you enjoy bold garlic flavors, you’ll also appreciate this chicken kofta with creamy garlic yogurt sauce for another weeknight favorite.
Why you’ll love this dish
This pasta balances rich, velvety cream and salty Parmesan with bright sun-dried tomatoes and fresh spinach, giving you comfort without heaviness. It’s quick enough for busy evenings, satisfying enough for guests, and flexible for ingredient swaps.
“We made this for a rainy Sunday and everyone asked for seconds — the sauce is silky and the sun-dried tomatoes add the perfect pop.” — a home cook’s quick review
Perfect occasions: family weeknights, casual dinner parties, or meal-prep lunches. It’s also kid-friendly (mild, creamy) and easy to scale up.
Step-by-step overview
Before you start, here’s the flow so you know what to expect:
- Boil and drain penne until al dente.
- Season and sear bite-sized chicken pieces until golden and cooked through.
- Sauté garlic and sun-dried tomatoes, add spinach to wilt.
- Build the sauce with cream, milk, dried herbs, and Parmesan.
- Toss pasta and chicken into the sauce, warm through, and serve.
This simple progression keeps each element distinct (crispy-seared chicken, bright tomatoes, silky sauce) and prevents overcooking the pasta or dulling the flavors.
What you’ll need
- 12 oz penne pasta
- 1½ lbs boneless skinless chicken breast, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), drained and chopped — drain the oil but reserve a teaspoon for flavor if desired
- 2 cups baby spinach
- ¾ cup heavy cream
- ½ cup milk (use whole milk or 2% for best texture)
- 1 tsp dried basil
- ½ tsp dried thyme
- ¾ cup grated Parmesan cheese (freshly grated melts better than pre-grated)
Substitutions/notes:
- Swap penne for rigatoni, farfalle, or a gluten-free pasta if needed (cook times will vary).
- For a lighter version, use half-and-half instead of heavy cream, but reduce the milk slightly to keep sauce from getting too thin.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the penne according to the package until al dente. Drain and set aside; reserve ¼ cup pasta water in case you want to loosen the sauce.
- While the pasta cooks, season the chicken pieces with salt, black pepper, garlic powder, and Italian seasoning. Toss well to coat evenly.
- In a large skillet over medium heat, melt 2 tbsp butter with 2 tbsp olive oil. Add the chicken in a single layer (work in batches if needed) and cook until golden brown and cooked through, about 4–6 minutes depending on piece size. Chicken should reach 165°F (74°C). Remove chicken to a plate and keep warm.
- Add the remaining 1 tbsp butter to the skillet. Sauté minced garlic and chopped sun-dried tomatoes for 1–2 minutes until fragrant, stirring so the garlic doesn’t burn.
- Toss in the baby spinach and cook until just wilted, about 1 minute.
- Pour in the heavy cream and milk, stirring to combine. Add dried basil and thyme and bring to a gentle simmer. Let it simmer 2–3 minutes to thicken slightly.
- Lower the heat and stir in the grated Parmesan until melted and smooth. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of reserved pasta water.
- Return the cooked chicken and the drained penne to the skillet. Toss everything together so pasta and chicken are evenly coated in the creamy sauce.
- Warm for another 2–3 minutes so flavors meld and everything is heated through. Serve immediately.
Timing tip: start the sauce while the pasta finishes so nothing sits and the penne remains perfectly al dente.
Best ways to enjoy it
Plate this pasta in shallow bowls so the sauce spreads nicely. Garnish with extra grated Parmesan and a sprinkle of chopped fresh parsley or a few red pepper flakes for heat. A crisp green salad with lemon vinaigrette cuts through the richness. For a Middle Eastern twist on the table, consider serving it alongside chicken shawarma with garlic sauce to contrast the creamy Italian flavors with warm spices and bright pickles.
Wine pairing: a Pinot Grigio or unoaked Chardonnay complements the cream and herbs. For beer, try a Belgian-style witbier.
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezing: You can freeze portions, but cream-based sauces can separate slightly on thawing. Flash-freeze on a tray, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over low heat. Add a splash of milk or cream (or reserved pasta water) to restore creaminess and stir frequently. Microwaving works for single portions—heat in 30-second bursts, stirring in between.
- Food safety: Always reheat to 165°F (74°C) and discard leftovers left at room temperature for more than 2 hours.
Helpful cooking tips
- Don’t overcrowd the skillet when searing chicken; crowded pans steam instead of brown. Work in batches if necessary.
- Use freshly grated Parmesan for the smoothest, creamiest sauce. Pre-grated cheese contains anti-caking agents that can affect melting.
- Reserve a bit of pasta water — the starch helps loosen and bind the sauce to the pasta.
- If the sauce becomes too thick after standing, whisk in hot water or milk a tablespoon at a time until you reach the desired consistency.
- To speed prep: buy pre-sliced chicken breast or use rotisserie chicken for an ultra-quick weeknight version (toss in near the end to heat through).
Creative twists
- Make it smoky: add a teaspoon of smoked paprika when you season the chicken.
- Add mushrooms: sauté sliced cremini or shiitake with the garlic and tomatoes.
- Lighter dairy: replace heavy cream with half-and-half and reduce milk accordingly; add a tablespoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you need extra thickening.
- Vegetarian: swap chicken for roasted cauliflower or firm tofu (press and pan-sear for texture).
- Add olives or capers for briny contrast, or finish with lemon zest for brightness.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay juicier; adjust the sear time slightly and ensure internal temperature reaches 165°F (74°C).
Q: Can this sauce be made dairy-free?
A: Use full-fat coconut milk or an unsweetened cashew cream substitute, and replace Parmesan with a nutritional yeast-based sprinkle. Flavor and texture will differ, but it’s a workable dairy-free option.
Q: How long does it take to make from start to finish?
A: About 30–35 minutes total: 10–12 minutes for pasta, 10–12 minutes to cook chicken, and roughly 8–10 minutes to build and finish the sauce.
Q: Is this meal freezer-friendly?
A: Yes, but cream sauces can separate. For best results freeze in portions and add a splash of milk when reheating to revive the texture.
Q: Can I prep parts ahead?
A: Absolutely. Chop sun‑dried tomatoes and garlic, grate the Parmesan, and season the chicken ahead of time. Cook the pasta and chicken separately and refrigerate; finish the sauce and combine when ready to eat.
Enjoy the balance of rustic Tuscan flavors and silky cream — a comforting, reliable pasta that’s simple enough for weeknights and tasty enough for guests.
Print
Tuscan Garlic Chicken Penne with Creamy Herbs
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A luscious pasta dish featuring chicken, sun-dried tomatoes, and a creamy herb sauce, perfect for quick weeknight dinners.
Ingredients
- 12 oz penne pasta
- 1½ lbs boneless skinless chicken breast, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), drained and chopped
- 2 cups baby spinach
- ¾ cup heavy cream
- ½ cup milk
- 1 tsp dried basil
- ½ tsp dried thyme
- ¾ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to the package until al dente. Drain and set aside; reserve ¼ cup pasta water.
- Season the chicken pieces with salt, black pepper, garlic powder, and Italian seasoning. Toss well to coat evenly.
- In a large skillet over medium heat, melt 2 tbsp butter with 2 tbsp olive oil. Add the chicken and cook until golden brown, about 4–6 minutes. Remove chicken to a plate and keep warm.
- Add the remaining 1 tbsp butter to the skillet. Sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
- Toss in the baby spinach and cook until just wilted, about 1 minute.
- Pour in the heavy cream and milk, stirring to combine. Add dried basil and thyme and bring to a gentle simmer. Let it simmer 2–3 minutes to thicken slightly.
- Lower the heat and stir in the grated Parmesan until melted and smooth. Adjust seasoning if needed.
- Return the cooked chicken and penne to the skillet. Toss everything together so pasta and chicken are coated in the creamy sauce.
- Warm for another 2–3 minutes, then serve immediately.
Notes
Reserved pasta water can help adjust sauce consistency. Use freshly grated Parmesan for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian