tuscan chicken pasta
Tender chicken, creamy garlic-Parmesan sauce, and sun-dried tomatoes come together in this cozy one-pan pasta that’s quick, comforting, and perfect for any night of the week.
Equipment
- Large Skillet
- Pot
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 12 oz penne pasta or similar variety
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach leaves
- 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Optional Garnishes
- Fresh chopped basil
- Red pepper flakes for a hint of heat
- Additional grated Parmesan
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
- Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Add the chicken and sear until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and chicken broth. Simmer for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted. Add spinach and cook until just wilted.
- Return the chicken to the skillet and add the cooked pasta. Toss everything together until coated in sauce. Serve warm with garnishes of choice.
Notes
Use fresh Parmesan for the smoothest sauce. If the sauce thickens too much, add a splash of broth. Add vegetables like mushrooms or bell peppers for variety.