Description
This creamy Tuscan Chicken Pasta combines tender chicken breasts, sun-dried tomatoes, and fresh spinach in a luscious Parmesan cream sauce served over penne pasta. A flavorful Italian-inspired dish ready in just 35 minutes, perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Sauce
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 tsp crushed red pepper flakes (optional)
Pasta and Vegetables
- 8 oz penne pasta, cooked and drained
- 2 cups fresh spinach, chopped
Garnish
- Fresh basil, chopped (for garnish)
Instructions
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken pieces with Italian seasoning, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: Using the same skillet, add the minced garlic and chopped sun-dried tomatoes. Cook for 1-2 minutes until fragrant. Then pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the Cheese: Stir in the grated Parmesan cheese and crushed red pepper flakes, if using. Continue to simmer the sauce for about 5 minutes until it thickens slightly.
- Combine Ingredients: Add the cooked penne pasta, cooked chicken, and chopped spinach to the skillet. Toss everything together until the pasta and chicken are well-coated with the sauce and the spinach is wilted.
- Serve: Garnish the dish with freshly chopped basil and serve immediately while hot.
Notes
- You can substitute penne pasta with other pasta shapes like rigatoni or fusilli.
- Adjust crushed red pepper flakes based on desired heat level or omit for a mild flavor.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- To save time, use pre-cooked rotisserie chicken instead of cooking raw chicken breasts.
- Make sure to cook the pasta al dente to avoid it becoming mushy when tossed in the sauce.
