Description
This Creamy Tuscan Chicken Pasta is a comforting one-pot meal featuring tender chicken breasts, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce with penne pasta. Bursting with Italian flavors, this easy recipe is perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Protein
- 2 pounds chicken breasts (boneless and skinless)
Seasonings
- ½ teaspoon salt
- ½ teaspoon pepper (freshly ground)
- 1 tablespoon Italian seasoning
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons butter (unsalted)
Produce
- 3 cloves garlic (minced)
- 1 cup sun-dried tomatoes (drained, roughly chopped)
- 3 cups baby spinach
Dairy
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese (freshly grated)
Pasta
- 8 ounces penne (or macaroni, uncooked)
Instructions
- Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and cook for about 4 minutes per side until browned and cooked through. Remove the chicken from the skillet, cut into 1-inch pieces, and set aside.
- Make Sauce: Add the butter to the same pot and melt over medium heat. Add the minced garlic, sun-dried tomatoes, and Italian seasoning, sautéing until aromatic and fragrant.
- Cook Pasta and Sauce: Pour in the heavy cream, milk, and add the freshly grated Parmesan cheese along with the uncooked penne. Stir everything together and cook for 10 minutes, stirring occasionally until the pasta is al dente and the sauce has thickened.
- Finish: Return the chicken pieces to the pot and add the baby spinach. Cook for an additional 2 minutes or until the chicken is warmed through and the spinach has wilted.
- Serve: Serve the creamy Tuscan chicken pasta warm, garnished as desired.
Notes
- Use freshly grated Parmesan cheese for the best flavor and creaminess.
- If you prefer, substitute milk with half-and-half for a richer sauce.
- Sun-dried tomatoes packed in oil can add extra flavor but reduce the amount of olive oil used.
- For a spicier twist, add crushed red pepper flakes when sautéing the garlic.
- This dish can be made gluten free by using gluten-free pasta.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 695 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 181 mg
