Follow the instructions on the pasta package to cook the penne until it’s al dente. Drain it and set it aside.
Season the chicken breasts with a mix of salt, black pepper, and dried Italian herbs.
In a large skillet, heat some olive oil over medium-high heat. Add the seasoned chicken breasts and cook them for approximately 6-7 minutes on each side until they’re fully cooked and no longer pink in the middle. Remove the cooked chicken from the skillet and set it aside.
In the same skillet, toss in chopped onions and minced garlic. Sauté them for a few minutes until the onions turn translucent.
Introduce halved cherry tomatoes to the skillet and cook them for around 3-4 minutes until they begin to soften.
Pour in double cream and add grated Parmesan cheese. Stir until the sauce thickens, and the cheese melts into a creamy texture.
Slice the cooked chicken breasts into thin strips and reintroduce them to the skillet.
Combine the cooked penne pasta and baby spinach leaves with the creamy sauce in the skillet. Make sure everything is well coated.
Allow the mixture to simmer for a couple of minutes until the spinach wilts, and the pasta is warmed through.
Adjust the seasoning with additional salt and black pepper to your taste.
Finish by garnishing with fresh basil leaves to enhance the flavour.
Serve your delightful Creamy Tuscan Chicken Pasta while it’s hot and savour every bite!