Creamy Tuscan Chicken Pasta
Sun-dried tomatoes, spinach, and garlic cream sauce tossed with penne and tender chicken thighs. A rich Italian weeknight dinner that comes together in under 30 minutes.
Ingredients
- 1 lb penne pasta
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- 1
Cook penne pasta according to package directions until al dente. Drain and set aside.
- 2
Season chicken pieces with salt, pepper, and Italian seasoning.
- 3
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes until golden brown and cooked through. Remove and set aside.
- 4
In the same skillet, sauté garlic for 30 seconds until fragrant.
- 5
Add sun-dried tomatoes and cook for 1 minute.
- 6
Pour in heavy cream and chicken broth. Bring to a gentle simmer.
- 7
Stir in Parmesan cheese until melted and sauce is smooth.
- 8
Add spinach and stir until wilted, about 2 minutes.
- 9
Return chicken to the skillet and add cooked pasta. Toss everything together.
- 10
Season with red pepper flakes, salt, and pepper. Garnish with fresh basil and serve immediately.