Description
Creamy Tuscan Chicken Pasta is a rich, comforting one-pan dish made with tender seared chicken, sun-dried tomatoes, spinach, and pasta tossed in a velvety garlic-Parmesan cream sauce. It delivers a restaurant-style experience in under 40 minutes and is perfect for both weeknight dinners and special occasions.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 8 oz penne pasta
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 2 cups fresh spinach
- 1 1/2 cups heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter (optional)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water (optional, for thinning sauce)
Instructions
- Bring a pot of salted water to boil and cook the penne pasta until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Slice the chicken into thin strips and season with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through (about 4–5 minutes per side). Remove and set aside.
- In the same skillet, melt the butter (if using) and sauté minced garlic for 30 seconds until fragrant.
- Add chopped sun-dried tomatoes and cook for another minute.
- Reduce heat to medium. Pour in the heavy cream, stirring to scrape up any bits from the pan. Simmer gently.
- Stir in grated Parmesan and cook for 3–5 minutes until the sauce thickens slightly.
- Add spinach and cook until wilted. Use a bit of pasta water if needed to loosen the sauce.
- Return cooked chicken and pasta to the skillet. Stir well to coat everything in the sauce.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes