Creamy Tuscan Chicken Pasta
Sun-dried tomatoes, spinach, and garlic come together in a rich cream sauce coating perfectly cooked penne, topped with seasoned chicken breast. A restaurant-quality Italian dinner ready in 35 minutes.
Ingredients
- 1 lb penne pasta
- 2 large chicken breasts, sliced thin
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- 1
Cook penne pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 2
Season chicken slices with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken 3-4 minutes per side until golden. Remove and set aside.
- 3
In the same skillet, sauté garlic for 30 seconds until fragrant. Add sun-dried tomatoes and cook 1 minute.
- 4
Pour in heavy cream and chicken broth. Bring to a gentle simmer and stir in Parmesan cheese until melted and smooth.
- 5
Add spinach and stir until wilted, about 2 minutes. Season with red pepper flakes, salt, and pepper.
- 6
Return chicken to the skillet. Add drained pasta and toss everything together, adding reserved pasta water as needed for desired consistency.
- 7
Serve immediately garnished with fresh basil and extra Parmesan.