Description
Creamy Tuscan Chicken Pasta is a rich skillet dinner with tender chicken, penne, sun dried tomatoes, spinach, and Parmesan cream sauce. It is cozy enough for a weekend meal but simple enough for a busy night.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into bite size pieces
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup sun dried tomatoes, drained and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese, freshly grated
- 8 ounces penne, uncooked
- 3 cups baby spinach
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne until just al dente, then reserve 1 cup pasta water and drain.
- Season the chicken: Pat the chicken dry, then toss it with salt and pepper so it browns well in the skillet.
- Brown the chicken: Heat the olive oil in a large skillet over medium heat. Cook the chicken for 6 to 8 minutes, stirring as needed, until golden and cooked through.
- Build the sauce: Add the butter, garlic, sun dried tomatoes, and Italian seasoning. Cook for 1 minute, then pour in the heavy cream and milk and simmer gently for 4 to 6 minutes.
- Add cheese and pasta: Stir in the Parmesan until melted and smooth. Add the cooked penne and toss until the sauce coats the pasta.
- Wilt the spinach: Stir in the baby spinach and cook for 2 to 3 minutes, until just wilted. Add a splash of reserved pasta water if the sauce gets too thick, then serve warm.
Notes
Use freshly grated Parmesan for the smoothest sauce. Leftovers keep in the fridge for up to 3 days and reheat best in a skillet with a splash of milk. Keep the sauce at a gentle simmer so it stays creamy instead of separating.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Cuisine: Italian American