Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, it’s perfect for busy weeknights.
• Flavorful: Combines juicy chicken, savory sun-dried tomatoes, and fresh spinach in a rich, creamy sauce.
• Nutritious: Incorporates vegetables without compromising on taste.
• Family-Friendly: A dish that appeals to both adults and children alike.

Ingredients

• 8 ounces penne pasta, cooked and drained according to package directions
• 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces
• 1 teaspoon salt, divided (½ teaspoon to season the chicken and ½ teaspoon to season the cream sauce)
• ½ teaspoon dried Italian seasoning blend
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• ½ cup diced yellow onion
• 1 tablespoon minced fresh garlic
• 2 tablespoons tomato paste
• 8.5-ounce jar (approximately 1 cup) julienne sliced sun-dried tomatoes packed in herb oil, oils drained
• 2 ounces (approximately 2 cups lightly packed) fresh baby spinach
• ½ cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta: Prepare the penne pasta according to the package instructions. Drain and set aside.
2. Season the Chicken: In a medium bowl, combine the chicken pieces with ½ teaspoon salt, Italian seasoning, and black pepper. Mix well to ensure the chicken is evenly coated.
3. Sauté the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the seasoned chicken pieces in a single layer and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
4. Prepare the Sauce Base: In the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 2 to 3 minutes until the onion becomes translucent and the garlic is fragrant.
5. Add Flavorings: Stir in the tomato paste and drained sun-dried tomatoes. Cook for an additional 1 to 2 minutes, allowing the flavors to meld.
6. Create the Creamy Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for 2 to 3 minutes until slightly thickened.
7. Incorporate Spinach and Cheese: Add the fresh baby spinach and grated Parmesan cheese to the skillet. Stir until the spinach wilts and the cheese melts into the sauce. Season with the remaining ½ teaspoon of salt.
8. Combine All Components: Return the cooked chicken and the drained penne pasta to the skillet. Toss everything together until the pasta and chicken are thoroughly coated with the creamy sauce.
9. Serve: Dish out the pasta onto plates and enjoy your homemade Tuscan Chicken Pasta.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Protein Alternatives: Substitute the chicken with boneless skinless chicken thighs for a richer flavor. For a vegetarian option, consider using tofu or a plant-based protein.
• Vegetable Additions: Enhance the dish by adding vegetables such as mushrooms, bell peppers, or cherry tomatoes.
• Pasta Choices: Feel free to use different types of pasta like fettuccine, rigatoni, or bowtie pasta to suit your preference.
• Cheese Variations: Experiment with other cheeses like Pecorino Romano or Asiago for a different flavor profile.

Storage/Reheating

• Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Reheat the pasta gently on the stovetop over medium heat, adding a splash of chicken broth or cream to maintain the sauce’s creamy consistency. Stir occasionally until warmed through. Alternatively, microwave individual portions on medium power in 30-second intervals, stirring between intervals, until heated thoroughly.

FAQs

What type of pasta works best for Tuscan Chicken Pasta?

Penne pasta is commonly used due to its ability to hold the sauce well, but other short pasta types like rigatoni or farfalle can also be used.

Can I use a different type of meat?

Yes, boneless skinless chicken thighs can be used for a juicier result. Alternatively, shrimp or even Italian sausage can be great substitutes.

Is there a substitute for heavy cream?

Half-and-half or a mixture of milk and a bit of cornstarch can be used as a lighter alternative, though the sauce may be less rich.

Tuscan Chicken Pasta

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• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Tuscan Chicken Pasta is a rich and creamy Italian-inspired dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and penne pasta in a Parmesan cream sauce. This easy, 30-minute meal is perfect for busy weeknights and sure to be a family favorite!

 

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Ingredients

• 8 ounces penne pasta, cooked and drained
• 1 pound boneless skinless chicken breasts, cut into ¾-inch pieces
• 1 teaspoon salt, divided
• ½ teaspoon dried Italian seasoning blend
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• ½ cup diced yellow onion
• 1 tablespoon minced fresh garlic
• 2 tablespoons tomato paste
• 8.5-ounce jar (about 1 cup) julienne sliced sun-dried tomatoes, drained
• 2 ounces (about 2 cups lightly packed) fresh baby spinach
• ½ cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese

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Instructions

1. Cook the Pasta: Prepare penne according to package instructions. Drain and set aside.
2. Season the Chicken: Toss chicken pieces with ½ teaspoon salt, Italian seasoning, and black pepper.
3. Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
4. Prepare the Sauce Base: Melt butter in the same skillet. Sauté onion and garlic for 2-3 minutes until soft and fragrant.
5. Add Flavorings: Stir in tomato paste and sun-dried tomatoes. Cook for 1-2 minutes.
6. Create the Sauce: Pour in chicken broth and heavy cream. Simmer for 2-3 minutes until slightly thickened.
7. Incorporate Spinach & Cheese: Add spinach and Parmesan cheese. Stir until spinach wilts and cheese melts. Season with remaining ½ teaspoon salt.
8. Combine & Serve: Return chicken and pasta to the skillet, tossing to coat in the creamy sauce. Serve hot and enjoy!

Notes

• Protein Swap: Use chicken thighs, shrimp, or Italian sausage for variation.
• Extra Veggies: Add mushrooms, bell peppers, or cherry tomatoes.
• Cheese Alternative: Try Pecorino Romano or Asiago for a twist.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating Tip: Add a splash of chicken broth or cream when reheating to maintain creaminess.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian