Creamy Tuscan Chicken Pasta (Print version)

Creamy chicken pasta with sun-dried tomatoes, spinach, and garlic sauce for a Tuscan-inspired taste.

# What You Need:

→ Pasta and Proteins

01 - 2 large boneless, skinless chicken breasts
02 - 8 ounces penne pasta

→ Produce

03 - 1 cup packed baby spinach leaves
04 - 1/2 cup sun-dried tomatoes, drained and sliced
05 - 3 cloves garlic, finely minced

→ Sauce and Dairy

06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter

→ Seasonings

09 - 1 teaspoon Italian seasoning
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

# How to Make:

01 - Slice chicken breasts into strips and mince garlic. Drain and slice sun-dried tomatoes. Grate Parmesan if needed.
02 - Boil penne pasta in salted water until al dente, approximately 10 minutes. Drain and reserve.
03 - In a large skillet, melt butter over medium-high heat. Add chicken strips, season with salt and black pepper, and cook until golden and thoroughly cooked, about 5-6 minutes. Remove chicken and set aside.
04 - Using the same skillet, sauté minced garlic until fragrant, roughly 1 minute. Stir in sun-dried tomatoes and Italian seasoning, cooking for another minute.
05 - Lower heat, pour in heavy cream and grated Parmesan. Mix well until cheese melts and sauce thickens, about 2-3 minutes.
06 - Add sautéed chicken, spinach leaves, and cooked pasta to sauce. Toss gently until spinach wilts and ingredients are thoroughly coated.
07 - Distribute evenly onto serving plates. Garnish with extra Parmesan if desired.

# Expert tips:

01 -
  • Uses easy to find ingredients that are simple yet full of flavor
  • One pan means minimal cleanup for you
  • Rich and satisfying but bright from spinach and tangy sun-dried tomatoes
  • Perfect for both quick meals and special gatherings
02 -
  • This recipe is a one-pan dinner that saves you time and dishes
  • Packed with protein from chicken and vitamins from spinach
  • The sauce thickens as it sits so leftovers taste even better
03 -
  • Do not rush browning the chicken That golden sear adds so much flavor to the final dish
  • Grate the parmesan yourself for better melt and taste
  • If sauce seems thin after cooking let it rest five minutes for a lusciously thick texture

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