Creamy Tuscan Chicken Pasta
A quick and indulgent Italian pasta dish with sun-dried tomatoes, spinach, and a creamy garlic Parmesan sauce. Ready in under 30 minutes for a satisfying weeknight dinner.
Ingredients
- 12 oz penne pasta
- 2 boneless skinless chicken breasts, sliced thin
- 1 tablespoon 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 freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- 1
Cook penne pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 2
Season chicken slices with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken 3-4 minutes per side until golden and cooked through. Remove and set aside.
- 3
In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes, sauteing for 1 minute until fragrant.
- 4
Pour in the heavy cream and chicken broth. Bring to a gentle simmer and stir in the Parmesan cheese until melted and smooth.
- 5
Add the spinach and stir until wilted, about 2 minutes. Add red pepper flakes.
- 6
Return the chicken to the skillet. Add the drained pasta and toss everything together. If the sauce is too thick, add reserved pasta water a splash at a time.
- 7
Serve immediately, garnished with fresh basil leaves and extra Parmesan.