This is the kind of weeknight dinner that makes everyone pause after the first bite and say, this is really good. I started making this Tuscan grilled chicken pasta during a busy spring when I wanted the comfort of a creamy pasta but still craved the brightness of tomatoes and herbs. The balance hooked me right away. Juicy, simply seasoned grilled chicken tucked into al dente penne, swirled through a smooth Parmesan cream sauce that grabs every ridge of pasta. It is the dish I reach for when I need something fast yet special. One of my favorite memories with this pasta was a Sunday when my sister dropped by unexpectedly. I had chicken marinating in olive oil and garlic powder, and a jar of sun dried tomatoes in the pantry. By the time we finished catching up, the pasta was done, the kitchen smelled like a tiny trattoria, and we were both twirling forkfuls right from the skillet. The sauce is rich but not heavy, thanks to half and half, and the spinach adds a fresh pop of color and a tender bite that makes the whole bowl feel complete. Every spoonful is creamy, savory, and a little tangy from the tomatoes, the best kind of comfort.

Ingredients

• Penne pasta: Ridged penne holds creamy sauce in every groove and keeps its bite well. Choose a sturdy brand that cooks to a consistent al dente. Barilla and De Cecco are both reliable for texture and cook time.
• Boneless skinless chicken breasts or tenders: Breasts give hearty slices, while tenders cook faster and stay very juicy. Look for even thickness for uniform grilling, or lightly pound to even them out.
• Olive oil: Divided between grilling the chicken and wilting the spinach. A medium fruitiness works well. California or Italian extra virgin adds a lovely aroma.
• Garlic powder, salt, and black pepper: Simple seasoning that enhances the grilled chicken without overpowering the sauce. Garlic powder sticks beautifully to the oiled chicken.
• Fresh spinach: Adds color, gentle sweetness, and a tender bite. Baby spinach wilts quickly and blends seamlessly into the creamy sauce.
• Butter and onion: Butter softens the onion and lays the foundation for a sweet, savory sauce. Yellow onion offers a mellow flavor that complements the Parmesan.
• Fresh garlic: Minced cloves bloom quickly in warm butter, releasing oils that perfume the sauce. Add just before liquids to prevent burning.
• Half and half: The perfect balance for a silky sauce that is rich yet light enough for a weeknight. Warms quickly and reduces to a satiny texture.
• Italian seasoning: A balanced blend of oregano, basil, thyme, and rosemary that adds Tuscan flair without extra steps.
• Parmesan cheese: Freshly shredded for smooth melting and nutty depth. Use a wedge of Parmigiano Reggiano if possible for best flavor.
• Sun dried tomatoes: Sweet, tangy ribbons that cut through the cream. Oil packed varieties should be drained. Dry packed can be rehydrated briefly in warm water.
• Italian parsley or basil: Fresh herbs for a bright finish. Basil adds sweetness while parsley adds clean freshness.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the penne until al dente according to the package, usually 10 to 11 minutes. Drain and set aside. Toss with a little olive oil if you need to hold it longer to prevent sticking. Season and grill the chicken: Heat an outdoor grill or grill pan over medium high. Rub chicken with 2 tablespoons olive oil, then sprinkle garlic powder, salt, and pepper. Grill 5 to 6 minutes per side for breasts, 3 to 5 minutes per side for tenders, until juices run clear. Rest 10 minutes, then slice. Wilt the spinach: Warm the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add spinach and cook 3 to 4 minutes until just wilted. Transfer to a plate so it does not overcook. The skillet will have a light sheen of oil that adds flavor to the sauce. Build the flavor base: In the same skillet, add butter and diced onion. Sauté over medium heat for 2 to 3 minutes until translucent and sweet. Stir in the minced garlic and cook 30 to 60 seconds until fragrant. Avoid browning to keep the sauce delicate. Create the cream sauce: Pour in the half and half and bring just to a gentle simmer. Do not boil. Reduce heat to low so the dairy stays smooth. Sprinkle in Italian seasoning and whisk in the Parmesan a handful at a time until melted and glossy. Combine pasta and add-ins: Add the cooked pasta, sliced chicken, sun dried tomatoes, and wilted spinach to the skillet. Toss to coat every piece with sauce. If the sauce tightens, add a splash of warm water or a spoonful of half and half to loosen. Season and finish: Taste and add more salt and pepper as needed. Remove from heat. Top with torn basil or chopped parsley for a fresh finish. Serve hot right from the skillet so the sauce stays silky.

Storage Tips

Cool leftovers to room temperature within 1 hour, then store in shallow airtight containers. Refrigerate for up to 4 days. For best texture, reheat gently in a skillet over medium low with a splash of water or half and half, stirring until the sauce loosens and turns glossy. Microwave in short intervals, stirring between bursts. For freezing, portion into freezer safe containers, press a piece of parchment to the surface to reduce ice crystals, and freeze for up to 3 months. Thaw in the refrigerator overnight. If the sauce separates slightly after freezing, whisk in a little extra Parmesan and a spoonful of half and half to bring it back together.

Ingredient Substitutions

If you are out of half and half, use 1 cup whole milk and 1 cup heavy cream for a similar richness. For a lighter sauce, swap half and half with 2 cups whole milk and add an extra 2 tablespoons Parmesan to thicken. Use chicken thighs instead of breasts for deeper flavor and extra tenderness. Replace penne with rigatoni, rotini, or fusilli in equal amounts. For the tomatoes, roasted cherry tomatoes bring a fresher sweetness. Use 2 cups roasted halves to replace the sun dried tomatoes. If you need a little heat, add a pinch of red pepper flakes with the garlic. For a vegetarian version, skip the chicken and add sautéed mushrooms or white beans, about 2 cups.

Serving Suggestions

Serve this pasta in warm shallow bowls so the sauce stays silky. A simple green salad with lemon vinaigrette and a side of crusty bread makes the meal complete. Garnish with extra Parmesan shavings and a scatter of basil or parsley for color. I like to finish each bowl with a light drizzle of the oil from the sun dried tomatoes for a fragrant sheen. A bright white wine pairs well, or sparkling water with a citrus wedge. For a larger gathering, set the skillet at the center of the table with a spoon and let everyone serve themselves family style.

Cultural Background

This pasta nods to the flavors of Tuscany where simple ingredients do the heavy lifting. Olive oil, garlic, herbs, and good cheese form the backbone of many Tuscan dishes. While cream sauces are more common in northern regions, home cooks often use a gentle dairy base to carry bold ingredients like sun dried tomatoes and grilled meats. The idea is humble. Use a few quality ingredients, treat them with care, and let each one show up in the final bite. That spirit is what makes this dish so satisfying.

Seasonal Adaptations

In summer, swap sun dried tomatoes for fresh cherry tomatoes, lightly roasted until they burst and sweeten. Add ribbons of fresh basil right before serving. In fall, stir in sautéed mushrooms and a pinch of thyme for earthiness. Winter calls for extra spinach or chopped kale for more greens and body. In spring, add blanched asparagus tips and lemon zest for brightness. You can also grill the chicken outdoors in warm months or use a grill pan indoors when the weather keeps you inside.

Meal Prep Tips

Cook the pasta and grill the chicken up to 2 days ahead. Store them in separate containers. When ready to eat, make the sauce fresh in the skillet, then add the pasta and chicken to warm through. This keeps the texture ideal and the sauce silky. For lunches, portion pasta into microwave safe containers and add a tablespoon of water. Reheat gently and stir to coat. Keep herbs separate until serving so they stay vibrant and fragrant.

There is something so comforting about a bowl of creamy pasta with bright tomatoes and tender chicken. Make it once and you will find yourself reaching for this combination again and again, any night you want something special without fuss.