Creamy Tuscan Chicken Pasta
A quick and flavorful pasta dish with tender chicken, a creamy sauce, and vibrant veggies, ready in just 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pounds boneless skinless chicken breast
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cloves garlic (minced)
- 3 cups baby spinach
- 8 ounces sun-dried tomatoes (drained from oil)
- 3 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 pound penne pasta
Instructions
- Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and fully cooked. Set aside to cool, then cut into bite-sized cubes.
- In the same skillet, melt butter. Add minced garlic, sun-dried tomatoes, and spinach. Cook until spinach wilts and garlic is fragrant.
- Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Once the sauce thickens slightly, remove from heat.
- Add salt, pepper, and Italian seasoning to the sauce. Stir in grated Parmesan cheese until melted.
- Cook penne pasta according to package instructions until al dente. Drain and add to the skillet with the sauce. Toss well to coat.
- Mix in the diced chicken and gently combine. Serve hot, garnished with extra Parmesan and parsley if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.