Description
A creamy and flavorful Tuscan Chicken Pasta combining tender chicken breasts with sun-dried tomatoes, fresh spinach, and a rich garlic cream sauce, served over perfectly cooked penne pasta. This easy-to-make Italian-inspired dish is perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz penne pasta (You can substitute with any pasta of your choice)
Protein
- 1 lb boneless, skinless chicken breasts
Sauce Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
Optional Toppings
- Grated Parmesan cheese
Instructions
- Cook the Pasta: Begin by cooking the penne pasta according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set it aside to keep warm.
- Season the Chicken: While the pasta is cooking, season both sides of the chicken breasts generously with salt and pepper to enhance their flavor.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 5 to 7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest a few minutes before slicing into bite-sized pieces.
- Sauté the Garlic: In the same skillet, add the minced garlic and sauté it for about 1 minute, stirring frequently until fragrant but not burnt.
- Create the Sauce: Pour in the chicken broth and bring it to a gentle simmer. Add the heavy cream, chopped sun-dried tomatoes, dried basil, and dried oregano to the skillet. Stir thoroughly to combine all ingredients.
- Simmer the Sauce: Allow the sauce to simmer over medium heat for approximately 5 minutes or until it thickens slightly, stirring occasionally to prevent sticking.
- Add the Spinach: Stir the fresh spinach into the sauce and cook until it wilts, which should take about 2 to 3 minutes.
- Combine Pasta and Chicken: Fold the cooked pasta and sliced chicken back into the skillet with the sauce, mixing everything until well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the Tuscan chicken pasta hot, topped with grated Parmesan cheese if desired, for an extra layer of flavor.
Notes
- You can substitute penne pasta with any pasta shape you prefer, such as rigatoni or fusilli.
- For a lighter version, use half-and-half or whole milk instead of heavy cream, but the sauce will be less rich.
- Sun-dried tomatoes packed in oil offer a richer flavor than those packed dry.
- To make this dish gluten-free, use gluten-free pasta.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
Keywords: Tuscan chicken pasta, creamy chicken pasta, sun-dried tomato pasta, spinach pasta, Italian chicken recipe, easy pasta dinner
