Description
Tuscan Chicken Pasta combines seared, juicy chicken breast with al dente penne in a velvety garlic-infused cream sauce. Enhanced with the savory punch of sun-dried tomatoes and the vibrant freshness of baby spinach, this Italian-inspired meal offers a restaurant-quality experience in your own kitchen. Perfect for a quick weeknight dinner, it balances rich, comforting flavors with a streamlined preparation that minimizes cleanup while maximizing umami.
Ingredients
1.5 lbs boneless skinless chicken breast, cubed
12 oz penne pasta
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1.5 cups heavy cream
3 cups fresh baby spinach
4 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste
Instructions
Boil a large pot of salted water and cook penne pasta until al dente, then drain.
Season the cubed chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, sauté the minced garlic for one minute until fragrant.
Stir in the sun-dried tomatoes and heavy cream, bringing the mixture to a gentle simmer.
Whisk in the grated Parmesan cheese until the sauce thickens slightly.
Add the baby spinach to the sauce and stir until wilted.
Return the cooked chicken and pasta to the skillet, tossing everything together until well coated and heated through.
Notes
Use gluten-free pasta if necessary to meet dietary requirements. Ensure you do not overcook the spinach to keep it vibrant and fresh. You may substitute heavy cream with half-and-half for a lighter sauce consistency.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 5g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg