Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breasts with salt, black pepper, and dried Italian herbs.
In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the centre. Remove the chicken from the skillet and set it aside.
In the same skillet, add chopped onions and minced garlic. Sauté for a few minutes until the onions become translucent.
Add halved cherry tomatoes to the skillet and cook for about 3-4 minutes until they start to soften.
Pour in the double cream, and then add grated Parmesan cheese. Stir until the sauce thickens and the cheese melts into a creamy consistency.
Slice the cooked chicken breasts into thin strips and return them to the skillet.
Add the cooked penne pasta and baby spinach leaves to the skillet. Stir everything together, ensuring the pasta and spinach are well coated with the creamy sauce.
Let the mixture simmer for a couple of minutes until the spinach wilts and the pasta is heated through.
Season with additional salt and black pepper to taste, if needed.
Garnish with fresh basil leaves for a burst of flavour.
Serve your delicious Creamy Tuscan Chicken Pasta hot, and enjoy!
