Description
Creamy Tuscan Chicken Pasta combines tender, pan-seared chicken breast with a luscious sauce of heavy cream, sun-dried tomatoes, spinach, and Parmesan cheese, all tossed with perfectly cooked penne pasta. This comforting dish offers a rich and flavorful Italian-inspired meal that’s quick and easy to prepare, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 lb boneless skinless chicken breast
- 1/2 tsp Salt
- 1/8 tsp black pepper
- 1 tsp Italian seasoning
- 2 Tbsp olive oil
Sauce
- 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 generously on both sides with salt and black pepper, ensuring even coating for balanced flavor throughout cooking.
- Sear the Chicken: Heat olive oil in a large cast-iron skillet over medium-high heat. Add the seasoned chicken breasts and cook until both sides are golden brown and fully cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and let cool slightly.
- Dice the Chicken: Once cooled, cut the cooked chicken breasts into bite-sized cubes to prepare for mixing into the sauce and pasta.
- Make the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic, drained sun-dried tomatoes, and baby spinach. Sauté until the spinach has wilted and the garlic is fragrant, approximately 2-3 minutes.
- Simmer the Cream: Pour in the heavy cream and bring the mixture to a gentle simmer, allowing the flavors to meld and the cream to slightly thicken, about 3-5 minutes.
- Season the Sauce: Remove the skillet from heat and stir in the salt, pepper, Italian seasoning, and grated Parmesan cheese. Mix thoroughly until the cheese has melted and the sauce is creamy and well combined.
- Cook Pasta: Meanwhile, cook the penne pasta according to package instructions in salted boiling water until al dente. Drain the pasta, reserving a small amount of pasta water if needed to adjust sauce consistency.
- Combine and Serve: Add the cubed chicken and hot cooked penne pasta into the sauce. Stir everything together quickly to coat the pasta and chicken evenly with the creamy sauce. Serve immediately while warm.
Notes
- You can omit the spinach or substitute it with other vegetables like broccoli or asparagus according to your preference.
- This dish freezes well. Store the fully cooled pasta in an airtight container or freezer bag for up to 6 months. Thaw overnight in the refrigerator or in a bowl of water for 20 minutes before reheating in a microwave or on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 180 mg
