Creamy Tuscan Chicken Penne

Our Creamy Tuscan Chicken Penne recipe is full of flavour and is the perfect pasta dish now the weather is getting warmer. We can guarantee you’ll be back for second helpings!

Cooking Time

30 minutes




Heat a large pan of boiling water and season with salt.

Cook the penne for 11 minutes until al dente.

While the pasta cooks dice the onion and finely chop the garlic.

Heat the olive oil in a frying pan then add the onion, garlic and chicken into the pan and cook for 5-10 minutes.

Add the tin of chopped tomatoes followed by the cream, grated Parmigiano-Reggiano and spinach and season with the salt and pepper.

Cook until the spinach has wilted and the chicken fully is cooked then stir through the chopped parsley.

Serve immediately with a sprinkling of parsley and grated Parmigiano-Reggiano.


300g Napolina penne pasta

2 tbsp. Napolina olive oil

1 Onion

2 Garlic cloves

300g Chicken breast (sliced)

1x 400g can Napolina chopped tomatoes

120ml Single cream

200g Washed baby spinach

75g Parmigiano Reggiano (grated)

Pinch of Salt

Pinch of Pepper

2 tbsp. Roughly chopped flat leaf parsley

To Serve:

Flat leaf parsley

Parmigiano Reggiano

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