Description
This creamy Tuscan Chicken Pasta is packed with flavor and comes together in just one pan. Tender chicken breast is cooked in a creamy garlic parmesan sauce with sun-dried tomatoes and spinach, then tossed with pasta for a comforting and satisfying meal. Perfect for weeknights or a cozy weekend dinner!
Ingredients
-
2 tablespoons olive oil
-
1 lb boneless, skinless chicken breasts, sliced thin
-
Salt and pepper, to taste
-
1 teaspoon Italian seasoning
-
3 cloves garlic, minced
-
1/2 cup sun-dried tomatoes (in oil), drained and chopped
-
2 cups baby spinach
-
2 cups heavy cream
-
1 cup chicken broth
-
1 cup grated Parmesan cheese
-
12 oz penne or fettuccine pasta
-
Fresh basil or parsley, for garnish (optional)
Instructions
-
Heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and Italian seasoning.
-
Add chicken to the pan and cook until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
-
In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
-
Pour in the chicken broth and heavy cream. Bring to a simmer, then stir in Parmesan cheese until melted and smooth.
-
Add the uncooked pasta to the sauce. Simmer uncovered for about 12-15 minutes, stirring occasionally, until pasta is tender.
-
Stir in spinach and return chicken to the pan. Cook for 2-3 more minutes until spinach is wilted and everything is heated through.
-
Garnish with fresh herbs if desired, and serve warm.
Notes
-
You can swap heavy cream for half-and-half for a lighter version.
-
Try using rotisserie chicken to save time.
-
Add crushed red pepper flakes for a little heat.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 680
- Sugar: 5g
- Sodium: 580mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 150mg