Why You’ll Love This Recipe

• Ready in about 35 minutes: The supplied prep and cooking times make this a practical dinner for busy evenings.
• Rich and creamy: Alfredo sauce and grated Parmesan create a creamy coating for the chicken and pasta.
• Golden seared chicken: Browning the chicken first adds color and flavor before it is sliced and returned to the pasta.
• Fresh vegetables: Cherry tomatoes and baby spinach bring color and contrast to the rich sauce.
• Convenient ingredients: Jarred Alfredo sauce keeps the sauce preparation especially simple.
• Flexible pasta choice: Although the recipe uses penne, the supplied notes specifically allow another pasta shape.
• Easy variation: Mushrooms can be added for extra flavor, as suggested in the original recipe notes.

Ingredients

• 1 box penne pasta, cooked
• 2 chicken breasts, seared and sliced
• 1 jar Alfredo sauce
• 1 cup cherry tomatoes
• 2 cups baby spinach
• 1/2 cup grated Parmesan
• Side salad, for serving
• Salt and pepper to taste

Ingredient Notes

Penne Pasta

The recipe calls for one box of cooked penne. A specific box weight was not supplied, so use the package you have rather than assuming a particular quantity. The original notes also allow you to substitute another pasta shape.

Chicken Breasts

Use two chicken breasts. They are seasoned, seared until browned and cooked through, then sliced before being tossed into the finished pasta.

Alfredo Sauce

One jar of Alfredo sauce forms the creamy base. Since no jar size was specified, the recipe preserves the original measurement rather than assigning an ounce amount.

Cherry Tomatoes

One cup of cherry tomatoes is cooked in the same skillet used for the chicken. Cook them until blistered before adding the spinach.

Baby Spinach

Two cups of baby spinach go into the skillet after the tomatoes. It only needs to wilt before the sauce ingredients are added.

Parmesan

A half cup of grated Parmesan is stirred into the Alfredo sauce, adding another layer of cheesy flavor to the pasta.

Salt and Pepper

Season the chicken before searing, then taste the assembled pasta and adjust with salt and pepper as needed.

Side Salad

A side salad is specifically included for serving. No particular salad ingredients or dressing were supplied.

Equipment

• Large skillet
• Pot for cooking the pasta
• Colander
• Knife and cutting board
• Large spoon or pasta utensil
• Measuring cups

How to Make Creamy Tuscan Chicken Penne Pasta

1. Sear the Chicken

Season the chicken and sear it in a skillet until browned and cooked through, about 6–8 minutes per side. Slice the cooked chicken.

2. Cook the Tomatoes and Spinach

In the same skillet, add the cherry tomatoes and cook until blistered. Add the baby spinach and cook until wilted.

3. Add the Sauce, Pasta and Chicken

Stir in the Alfredo sauce and grated Parmesan. Add the cooked penne and sliced chicken.

4. Toss and Season

Toss everything together until the pasta and chicken are well coated in the creamy sauce. Season with salt and pepper to taste.

5. Serve

Serve the Creamy Tuscan Chicken Penne Pasta with a side salad.

Tips for the Best Results

• Have the penne cooked and ready: The ingredient list calls for cooked pasta, so prepare it before the final skillet assembly.
• Give the chicken time to brown: Sear it until browned and cooked through before slicing.
• Use the same skillet: The supplied method cooks the tomatoes and spinach in the skillet used for the chicken.
• Wait for blistered tomatoes: Let the cherry tomatoes develop their cooked exterior before adding the spinach.
• Wilt the spinach before adding the sauce: This reduces its volume and helps it distribute throughout the pasta.
• Toss thoroughly: Make sure the Alfredo and Parmesan mixture coats the penne and chicken evenly.
• Season at the end: Taste the combined pasta before making the final salt and pepper adjustment.

Common Mistakes to Avoid

• Slicing the chicken before it is cooked through: Complete the searing step first, then slice it as directed.
• Skipping the tomato cooking step: The cherry tomatoes should cook until blistered before the spinach goes into the skillet.
• Adding unwilted spinach at the very end: Wilt it in the skillet before stirring in the Alfredo sauce and Parmesan.
• Forgetting the Parmesan: The grated Parmesan is stirred directly into the Alfredo sauce.
• Leaving the pasta poorly coated: Toss everything thoroughly so the creamy sauce reaches the penne and sliced chicken.
• Overlooking the final seasoning check: Finish with salt and pepper to taste after the components are combined.

Substitutions and Variations

The original recipe specifically notes that you can use any pasta, so penne can be replaced with another pasta shape if preferred. Cooking requirements may differ depending on the pasta you choose, so prepare it according to its package directions before adding it to the skillet.

You can also add mushrooms for extra flavor, as suggested in the supplied recipe notes. No mushroom quantity or specific cooking instructions were provided, so the amount and preparation are left to personal preference.

Serving Suggestions

Serve this creamy chicken penne hot with the side salad included in the ingredient list. The fresh salad provides a simple contrast to the rich Alfredo and Parmesan sauce.

If you want another accompaniment, garlic bread or warm crusty bread would be general serving ideas that pair naturally with creamy pasta. They are not part of the original recipe.

Storage and Reheating

The supplied recipe notes say leftovers can be stored in the refrigerator for up to 3 days.

A specific reheating method was not supplied, so this article does not assign a reheating time or temperature that was not included with the recipe.

Frequently Asked Questions

What is Creamy Tuscan Chicken Penne Pasta made with?

This recipe combines penne, seared chicken breasts, Alfredo sauce, cherry tomatoes, baby spinach and grated Parmesan, with salt and pepper for seasoning.

How long do I cook the chicken?

The supplied directions call for searing the chicken for about 6–8 minutes per side, until browned and cooked through.

Do I cook the penne first?

Yes. The ingredient list specifically calls for cooked penne pasta before it is added to the skillet.

Can I use another kind of pasta?

Yes. The original recipe notes specifically state that you can use any pasta.

Do I need to make Alfredo sauce from scratch?

No. This recipe calls for one jar of prepared Alfredo sauce.

How much spinach do I need?

Use 2 cups of baby spinach and wilt it in the skillet after cooking the cherry tomatoes.

How much Parmesan is used?

The recipe calls for 1/2 cup grated Parmesan.

Can I add mushrooms?

Yes. Adding mushrooms for extra flavor is specifically suggested in the original recipe notes.

What should I serve with Tuscan chicken pasta?

The supplied recipe includes a side salad for serving.

How long does this recipe take?

The supplied times are 15 minutes of prep and 20 minutes of cooking, for a total of 35 minutes.

How long can I keep the leftovers?

The original notes say to store leftovers in the refrigerator for up to 3 days.

How many servings does this recipe make?

A specific serving yield was not supplied, so this article does not assign one.

Related Recipes

• Chicken Pasta Recipes
• Creamy Pasta Recipes
• Easy Chicken Recipes
• Penne Pasta Recipes
• Easy Dinner Recipes

Recipe Card: Creamy Tuscan Chicken Penne Pasta

Ingredients

• 1 box penne pasta, cooked
• 2 chicken breasts, seared and sliced
• 1 jar Alfredo sauce
• 1 cup cherry tomatoes
• 2 cups baby spinach
• 1/2 cup grated Parmesan
• Side salad, for serving
• Salt and pepper to taste

Instructions

1. Season chicken and sear in a skillet until browned and cooked through, 6–8 minutes per side. Slice.
2. In the same skillet, add tomatoes and cook until blistered. Add spinach and wilt.
3. Stir in Alfredo sauce and Parmesan. Add cooked penne and chicken.
4. Toss until well coated. Season with salt and pepper.
5. Serve with a side salad.

Recipe Notes

• Use any pasta if you want to replace the penne.
• Add mushrooms for extra flavor.
• Store leftovers in the refrigerator for up to 3 days.
• Cook the chicken until browned and cooked through before slicing.
• Wilt the spinach before adding the Alfredo sauce.
• Toss the pasta thoroughly so the sauce coats everything evenly.

Storage and Reheating

Store leftovers in the refrigerator for up to 3 days. A specific reheating method was not included with the original recipe.