Creamy Tuscan Chicken Penne Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, consider using the oil from the sun-dried tomato jar for searing the chicken instead of or in addition to the butter. This oil is packed with concentrated tomato flavor and herbs that will infuse the meat from the very first step. Just be mindful of the heat, as the oil can smoke faster than butter.

If you find the sauce is too thick before adding the pasta, add a tablespoon of pasta water at a time until the desired consistency is achieved.

The starch in the pasta water acts as a natural thickener and binder, ensuring that the sauce stays creamy and doesn't become sticky. This is a classic technique used by professional chefs to perfect the texture of pasta dishes.

Variations

• Spinach and Artichoke Twist: Stir in two cups of fresh baby spinach and a half-cup of chopped marinated artichoke hearts during the final minute of simmering the sauce for an earthy, Mediterranean flavor boost.
• Spicy Sausage Version: Replace the chicken with one pound of crumbled Italian sausage, browning it thoroughly in the skillet before proceeding with the sauce steps for a bolder, heartier profile.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days in the refrigerator.

Reheat

Reheat gently in a skillet over low heat, adding a splash of broth or water to restore the creamy sauce consistency.

Store any leftovers in an airtight container in the refrigerator for up to three days. When cooling, ensure the pasta is not left out at room temperature for more than two hours to maintain food safety.

The sauce may thicken significantly as it cools, which is normal for dairy-based preparations; it will return to a creamy consistency once gently reheated with a small amount of liquid.

You can prepare the chicken and the sauce separately ahead of time. Store them in the refrigerator and combine them with freshly boiled pasta just before serving. This ensures the pasta retains the perfect al dente texture.

If preparing the sauce in advance, reheat it gently over low heat, adding a splash of broth if necessary to loosen it before folding in the cooked penne and chicken.

Serving ideas

Serve this dish in warmed bowls to help keep the creamy sauce at the perfect temperature for longer. A simple side salad with a bright, acidic vinaigrette provides a refreshing contrast to the richness of the pasta.

The sharp acidity of the dressing helps cleanse the palate between bites, making the meal feel more balanced and satisfying for your guests.

For an elegant presentation, garnish each serving with an extra sprinkle of freshly grated Parmigiano-Reggiano and a few torn fresh thyme leaves. If you enjoy a touch of heat, offer additional red pepper flakes on the side for those who prefer more spice. The key is to serve it immediately while the sauce is at its peak, silky, and piping hot.

Frequently asked questions

Recipe card

Creamy Tuscan Chicken Penne

Prep 5 minCook 15 minRest 5 minTotal 25 minServes 4

Ingredients

• 1 lb chicken cutlets, seasoned
• 30 g butter
• 80 g oil-packed sun-dried tomatoes, julienned
• 5 cloves garlic, minced
• 1 tsp smoked paprika
• 150 ml chicken bone broth
• 240 ml heavy cream
• 100 g grated Parmigiano-Reggiano
• 350 g penne rigate, cooked
• fresh thyme sprigs, for serving
• red pepper flakes, for serving

Instructions

1. Heat the butter in a large skillet over medium-high heat until foaming. Add the seasoned chicken cutlets and sear until golden brown and cooked through to 165°F (74°C). Remove the chicken from the pan and set aside to rest for at least 5 minutes before slicing.
2. In the same skillet, add the sun-dried tomatoes, minced garlic, and smoked paprika. Sauté briefly until fragrant. Deglaze the pan with the chicken bone broth, scraping up any browned bits from the bottom. Pour in the heavy cream and bring to a gentle simmer at 194°F (90°C).
3. Fold the grated Parmigiano-Reggiano into the simmering sauce until smooth and thick. Stir in the cooked penne rigate and return the sliced chicken to the pan. Toss everything together until well coated. Garnish with fresh thyme sprigs and red pepper flakes before serving immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

52 g

Fat

30 g

Fiber

3 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.