Creamy Tuscan Chicken Pasta
A rich and indulgent Italian pasta dish with sun-dried tomatoes, spinach, and tender chicken in a garlic parmesan cream sauce. Perfect comfort food for weeknight dinners.
Ingredients
- 1 lb penne pasta
- 2 large chicken breasts, sliced
- 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 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 leaves for garnish
Instructions
- 1
Cook penne pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- 2
Season chicken slices with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown on both sides, about 6 minutes total. 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 and stir in Parmesan cheese until melted and smooth.
- 5
Add baby spinach and stir until wilted, about 2 minutes. If the sauce is too thick, add reserved pasta water a little at a time.
- 6
Return the chicken to the skillet. Add the cooked pasta and toss everything together until well coated.
- 7
Serve immediately, garnished with fresh basil and extra Parmesan cheese.