Creamy Tuscan Chicken Pasta
Sun-dried tomatoes, spinach, and garlic cream sauce coat tender penne and seared chicken in this comforting Italian classic. Ready in under 30 minutes for a weeknight dinner that feels restaurant-worthy.
Ingredients
- 1 lb penne pasta
- 2 boneless skinless chicken breasts, sliced thin
- 1 cup sun-dried tomatoes, drained and chopped
- 3 cups fresh baby spinach
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 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 in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- 2
Season chicken slices with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden on both sides, about 5–6 minutes. Remove and set aside.
- 3
In the same skillet, add garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes and stir for 1 minute.
- 4
Pour in heavy cream and chicken broth. Bring to a gentle simmer, then stir in Parmesan cheese until melted and smooth.
- 5
Add spinach and stir until wilted, about 2 minutes. Return the chicken to the skillet.
- 6
Toss in the cooked pasta, adding reserved pasta water a splash at a time if the sauce needs thinning. Season with red pepper flakes, salt, and pepper.
- 7
Serve immediately, garnished with fresh basil leaves and extra Parmesan.