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!
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
Instructions
- Cook the Pasta: Prepare penne according to package instructions. Drain and set aside.
- Season the Chicken: Toss chicken pieces with ½ teaspoon salt, Italian seasoning, and black pepper.
- 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.
- Prepare the Sauce Base: Melt butter in the same skillet. Sauté onion and garlic for 2-3 minutes until soft and fragrant.
- Add Flavorings: Stir in tomato paste and sun-dried tomatoes. Cook for 1-2 minutes.
- Create the Sauce: Pour in chicken broth and heavy cream. Simmer for 2-3 minutes until slightly thickened.
- Incorporate Spinach & Cheese: Add spinach and Parmesan cheese. Stir until spinach wilts and cheese melts. Season with remaining ½ teaspoon salt.
- 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
