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Creamy Tuscan Chicken Pasta Recipe

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3.8 from 15 reviews

Creamy Tuscan Chicken Pasta is a comforting and flavorful one-pot dish featuring tender chicken breast, sun-dried tomatoes, and fresh spinach in a rich and creamy Parmesan sauce served over perfectly cooked penne pasta. Ready in just 30 minutes, this recipe combines Italian seasoning with a luscious blend of cream, butter, and milk for a satisfying weeknight meal.

Ingredients

Chicken

  • 2 pounds chicken breasts (boneless and skinless)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Sauce & Pasta

  • 2 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 1 cup sun-dried tomatoes (drained, roughly chopped)
  • 1 tablespoon Italian seasoning
  • 1 cup heavy cream
  • 2 cups milk
  • 1 cup freshly grated Parmesan cheese
  • 8 ounces penne pasta (or macaroni, uncooked)
  • 3 cups baby spinach

Instructions

  1. Cook Chicken: Season the chicken breasts evenly with salt and freshly ground black pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and cook for 3 to 4 minutes per side until nicely browned and cooked through. Remove the chicken from the skillet and cut into 1-inch pieces. Set aside.
  2. Make Sauce: In the same pot, add unsalted butter and melt it over medium heat. Stir in the minced garlic, sun-dried tomatoes, and Italian seasoning, sautéing until fragrant and aromatic, about 1 to 2 minutes.
  3. Cook Pasta in Sauce: Pour in the heavy cream, milk, and freshly grated Parmesan cheese, stirring well to combine. Add the uncooked penne pasta and stir to incorporate. Continue cooking for about 10 minutes, stirring occasionally, until the pasta is cooked al dente and the sauce has thickened slightly.
  4. Finish Dish: Return the cut chicken pieces to the pot, add the baby spinach, and cook for an additional 1 to 2 minutes until the chicken is warmed through and the spinach has wilted.
  5. Serve: Serve the creamy Tuscan chicken pasta warm, making sure to spoon plenty of the flavorful sauce over the pasta and chicken.

Notes

  • Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
  • If sun-dried tomatoes are packed in oil, drain well before chopping.
  • To make the dish lighter, substitute milk with a lower-fat option and use less heavy cream.
  • This recipe can be made with gluten-free pasta for a gluten-free version.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://simpleplatter.com/creamy-tuscan-chicken-pasta-recipe/