Tuscan Chicken Pasta
This Tuscan Chicken Pasta is a delightful and creamy dish featuring tender chicken, sun-dried tomatoes, spinach, and a rich sauce. It’s perfect for a quick weeknight dinner or an impressive meal for guests.
Equipment
- 1 large pot
- 1 frying pan
- 1 strainer
- 1 wooden spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 cutting board
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped Preferably in oil, drained.
- 2 cups fresh spinach
- 1 cup heavy cream For a lighter option, use half-and-half.
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- for garnish fresh basil leaves Optional.
Instructions
- In a large pot, boil salted water and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a frying pan over medium heat, add olive oil. Once hot, add the diced chicken and season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes or until the chicken is no longer pink. Remove the chicken and set aside.
- In the same pan, add minced garlic and cook for about 1 minute until fragrant. Add sun-dried tomatoes and cook for another 2 minutes.
- Reduce heat to low and add the heavy cream to the pan. Stir in the grated Parmesan cheese until melted and smooth. Add the cooked chicken and spinach, stirring until the spinach wilts.
- Add the drained penne pasta to the sauce, gently tossing everything together until well combined and heated through (about 2-3 minutes).
- Plate the pasta and garnish with fresh basil leaves if desired. Enjoy!
Notes
For a lighter option, you can use half-and-half instead of heavy cream.
Feel free to add vegetables like bell peppers or mushrooms for more nutrition and flavor.
This dish is great for meal prep; simply store leftovers in an airtight container in the fridge for up to 4 days. Reheat before serving.