Tuscan Garlic Chicken

This Tuscan Garlic Chicken is a creamy one-skillet penne dinner that tastes like it came from your favorite Italian restaurant. Bite-size pieces of seasoned chicken breast are seared until golden, then tossed with penne in a rich garlic, Parmesan and cream sauce with sun-dried tomatoes, baby spinach, basil and thyme. It all comes together on the stovetop in about 30 minutes, making it a perfect weeknight meal. If you prefer a hands-off version, try this crockpot Tuscan chicken, or this cozy crockpot creamy chicken pasta.

Why You’ll Love This Tuscan Garlic Chicken

• Ready in about 30 minutes: a fast stovetop dinner with no slow cooking needed.
• Restaurant-style sauce: cream, butter, garlic and Parmesan make it silky and rich.
• Bite-size chicken: small pieces cook quickly and mix evenly with the pasta.
• Bright Tuscan flavors: sun-dried tomatoes and spinach add color and tang.
• Family friendly: mild, creamy and loved by kids and adults alike.

Ingredients for Tuscan Garlic Chicken

For the chicken and pasta

• 12 oz penne pasta
• 1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
• Salt, black pepper, garlic powder and Italian seasoning, to taste
• 2 tablespoons olive oil

For the creamy Tuscan sauce

• 3 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 2 cups baby spinach
• 3/4 cup heavy cream
• 1/2 cup milk
• 1 teaspoon dried basil
• 1 1/2 teaspoons dried thyme
• 3/4 cup grated Parmesan cheese

Optional extras

• A pinch of red pepper flakes for gentle heat (optional)
• Chopped fresh parsley or basil for garnish (optional)
• Shaved Parmesan for serving (optional)

Ingredient Notes

• Chicken: cut the breast into even 1-inch pieces so they sear and cook at the same rate. Boneless thighs also work and stay extra juicy.
• Sun-dried tomatoes: oil-packed tomatoes are soft and flavorful. Drain them well, and use a teaspoon of the oil in the pan for extra flavor if you like.
• Cream and milk: the combination keeps the sauce rich but not too heavy. Use all half-and-half for a lighter sauce.
• Parmesan: freshly grated Parmesan melts the smoothest.
• Penne: rigatoni, fusilli or bow ties are good swaps.

How to Make Tuscan Garlic Chicken

1. Cook the pasta: boil the penne in salted water until al dente. Reserve 1/2 cup of the pasta water, then drain.
2. Season the chicken: toss the chicken pieces with salt, pepper, garlic powder and Italian seasoning.
3. Sear the chicken: heat the olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 5 to 7 minutes, turning, until golden and cooked through to 165F. Move it to a plate.
4. Cook the garlic: lower the heat to medium, melt the butter in the same skillet and cook the garlic for about 30 seconds, until fragrant.
5. Add the tomatoes and spinach: stir in the sun-dried tomatoes and cook for 1 minute, then add the spinach and stir until just wilted.
6. Make the sauce: pour in the cream and milk, add the basil and thyme, and bring to a gentle simmer. Stir in the Parmesan until melted and smooth.
7. Combine: return the chicken and add the penne. Toss until coated, adding a splash of the pasta water if the sauce is too thick.
8. Season and serve: taste, adjust the salt and pepper, and serve right away with extra Parmesan.

Prep time is about 10 minutes and cook time is about 20 minutes, for a total of about 30 minutes. The recipe makes about 6 servings.

Tips for the Best Tuscan Garlic Chicken

• Do not crowd the pan: sear the chicken in batches if needed so it browns instead of steaming.
• Check doneness: chicken breast is safely cooked at 165F, as shown in the University of Illinois Extension food temperature chart.
• Keep the heat gentle: simmer the cream sauce, do not boil it, so it stays smooth.
• Add the cheese off high heat: Parmesan melts best into a gently simmering sauce.
• Save pasta water: a splash loosens the sauce and helps it cling to the penne.

Serving Ideas

Serve Tuscan garlic chicken with a crisp green salad, roasted broccoli or garlic bread for soaking up the sauce. For more creamy chicken dinners, try this creamy garlic butter chicken or this creamy mushroom smothered chicken. On chilly nights, a bowl of creamy lemon chicken tortellini soup is another cozy favorite.

Variations

• Add mushrooms: saute sliced mushrooms after the chicken and before the garlic.
• Use shrimp: swap the chicken for large shrimp and cook them just 2 to 3 minutes.
• Add artichokes: stir in chopped marinated artichoke hearts with the tomatoes.
• Spicy Tuscan: add red pepper flakes with the garlic.
• Lighter sauce: use half-and-half in place of the cream and milk.

Storage

Refrigerate leftovers in an airtight container within 2 hours of cooking and enjoy them within 3 to 4 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce, until hot all the way through. Cream sauces can separate when frozen, so this dish is best enjoyed fresh or refrigerated. For more guidance, see the FDA advice on storing food safely.

FAQ

How is this different from crockpot Tuscan chicken?

This version is made entirely on the stovetop with bite-size seared chicken tossed into penne, and it is ready in about 30 minutes.

Can I use chicken thighs?

Yes. Boneless skinless thighs work well and stay very tender. Cook them to 165F.

Can I make it without heavy cream?

Yes. Use half-and-half or whole milk, but the sauce will be a little thinner.

Why did my sauce turn thick?

Pasta keeps absorbing sauce. Stir in a splash of reserved pasta water or milk to loosen it.

Can I use fresh tomatoes?

Fresh cherry tomatoes work for a lighter flavor, but sun-dried tomatoes give the classic Tuscan taste.