Pasta
$0.60per plate
Prep
10 min
Pasta · Creamy Pasta
Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta is the Tuscan-inspired one-pan dinner built around a creamy sun-dried tomato sauce, tender bite-size chicken, and a big handful of spinach wilted right in. What sets it apart from a plain creamy chicken pasta is that trio of sun-dried tomatoes, fresh spinach, and Parmesan; the tomatoes bring a sweet-tangy bite, the spinach folds in color and greens, and the cheese thickens the sauce without a jar. It comes together in about half an hour for roughly $1.83 a plate. If you want a simpler white sauce, try our creamy pasta recipes starter, and it sits alongside the rest of our pasta recipes and chicken recipes, all priced per plate.
$1.83per plate
Estimated recipe total
$9.13 · serves 5
Cook
25 min
Total
35 min
Serves
5
Recipe from Budget Plates · https://www.budgetplates.com/creamy-tuscan-chicken-pasta
Equipment
- Large skillet
- Pot for the pasta
Variations
- Use boneless skinless chicken thighs instead of breast; cut them bite-size and cook the same way.
- Use half-and-half, or whole milk thickened with a teaspoon of flour or cornstarch, for a lighter sauce.
- Use about a cup of thawed, well-squeezed frozen spinach instead of the three cups fresh.
- Use a few tablespoons of tomato paste with a splash of oil, or chopped roasted red peppers, instead of sun-dried tomatoes.
1 How to make it
1
Cook the pasta
Boil the penne in salted water until just al dente, a minute shy of the box time since it finishes in the sauce. Scoop out a cup of the starchy pasta water before draining, then set the pasta aside. Pulling it early keeps it from turning soft once it hits the cream.
2
Sear the chicken
Pat the chicken dry and season with salt and pepper. Heat the oil in a large skillet over medium-high and cook the pieces in a single layer for 5 to 6 minutes, until golden and just cooked through at 165 F. Do not crowd the pan or stir too soon; pull the chicken to a plate the moment it is done so it stays juicy.
3
Start the sauce
Lower the heat to medium. Add the garlic and chopped sun-dried tomatoes and cook for a minute until fragrant, scraping up the browned bits. Pour in the chicken broth with the Italian seasoning and let it simmer for two minutes to pick up all that flavor.
4
Add cream and wilt the spinach
Turn the heat to low and stir in the heavy cream and Parmesan. Keep it at a gentle simmer, never a hard boil, which is what makes a cream sauce break or turn grainy. Once the Parmesan melts and the sauce is smooth, add the spinach and stir until it wilts down, about a minute.
5
Combine
Return the pasta and chicken with any juices to the skillet and toss to coat. Splash in the reserved pasta water a little at a time until the sauce clings and looks glossy rather than thick. Taste and adjust the salt.
6
Serve
Serve right away while the sauce is silky, with a little extra Parmesan on top if you have it.
2 Cheaper ingredient swaps
- Chicken thighs for breast. Boneless skinless thighs are cheaper and stay juicier. Cut them bite-size and cook the same way.
- Half-and-half or milk for the heavy cream. For a lighter, cheaper sauce, use half-and-half, or whole milk thickened with a teaspoon of flour or cornstarch. It will be a little less rich but still creamy.
- Frozen spinach for fresh. Use about a cup of thawed, well-squeezed frozen spinach in place of the three cups fresh. Stir it in with the cream to warm through.
- No sun-dried tomatoes?. A few tablespoons of tomato paste with a splash of oil, or chopped roasted red peppers, give a similar sweet-tangy note for less.
3 Budget tips
- Sun-dried tomatoes are the priciest add-in, so buy one jar and spread it across a few meals; a little goes a long way here.
- Bite-size chicken stretches a single pound across five plates, far cheaper than a whole cutlet each.
- Fresh spinach wilts down to almost nothing, so a few cups of a cheap bag adds color and greens for pennies.
- Loosen the sauce with reserved pasta water instead of more cream; it is free and keeps the dish from getting heavy.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 3 days. Cream sauces thicken in the fridge, so save a little pasta water or add a splash of milk when reheating.
Freezer
Cream-based pasta can be frozen for up to 2 months, though the sauce may separate slightly on thawing. Freeze in portions and stir well as it reheats.
Reheating
Reheat gently on the stovetop or in the microwave at half power, stirring in a splash of milk, broth, or water to bring the sauce back together. High heat will make it greasy or grainy.
5 Nutrition (per serving)
Calories
575
Protein
33g
Fat
25g
Carbs
54g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What makes a chicken pasta Tuscan?
The Tuscan-inspired label here comes from the combination of sun-dried tomatoes, fresh spinach, garlic, and Parmesan in a cream sauce. That sweet-tangy, savory, and green mix is what sets it apart from a plain creamy chicken pasta.
How do I keep the cream sauce from breaking?
Add the cream and Parmesan over low heat and keep the sauce at a gentle simmer, never a hard boil. Boiling is what makes a cream sauce split or turn grainy. Loosen it with starchy pasta water rather than cranking up the heat.
Can I use chicken thighs instead of breast?
Yes, and they are cheaper and more forgiving. Boneless skinless thighs cut into bite-size pieces stay juicy even if slightly overcooked. Cook them the same way until just done at 165 F.
How is $1.83 a plate figured?
About $9.13 for the whole skillet, five servings, so roughly $1.83 each. The chicken, cream, Parmesan, and sun-dried tomatoes are the main costs, and it still comes in well under a restaurant plate.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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