Description
Creamy Tuscan Chicken Pasta is a flavorful and comforting dish featuring tender chicken breast, penne pasta, and a rich, creamy sauce infused with garlic, sun-dried tomatoes, spinach, and Parmesan cheese. This hearty meal is perfect for a quick weeknight dinner and can be easily modified with your favorite vegetables.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 lb boneless skinless chicken breast
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp Italian seasoning
Sauce and Vegetables
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 3 cups baby spinach
- 8 oz sun-dried tomatoes in oil, drained
- 3 cups heavy cream
- 1/2 cup Parmesan cheese, grated
Pasta
- 1/2 lb penne pasta
Instructions
- Season the Chicken: Season the chicken tenders with salt and pepper on both sides to enhance their flavor.
- Cook the Chicken: Heat olive oil in a large cast-iron skillet over medium-high heat. Cook the seasoned chicken on both sides until fully cooked and golden brown. Remove from the skillet and set aside to cool.
- Dice the Chicken: Once the cooked chicken has cooled, cut it into bite-sized cubes to be added to the pasta later.
- Prepare the Sauce: In the same skillet, sauté butter, minced garlic, sun-dried tomatoes (oil drained), and baby spinach over medium heat until the spinach is wilted.
- Simmer with Cream: Pour in the heavy cream and allow the mixture to come to a gentle simmer, stirring occasionally.
- Season the Sauce: Remove the skillet from heat. Stir in salt, pepper, Italian seasoning, and grated Parmesan cheese to create a rich creamy sauce.
- Combine Ingredients: Add the cooked penne pasta and diced chicken to the skillet. Toss everything together to evenly coat the pasta and chicken with the creamy sauce.
- Serve: Serve the creamy Tuscan chicken pasta hot for a delicious and satisfying meal.
Notes
- Do I have to add spinach? No, you can leave out the spinach if you prefer or substitute it with other veggies such as broccoli or asparagus for variety.
- Can I freeze it? Yes, this dish freezes well. Place the fully cooled pasta in an airtight container or freezer bag and freeze for up to 6 months. To reheat, thaw in the refrigerator overnight or in water for 20 minutes, then microwave or heat on the stovetop.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 130 mg
