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Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 8 oz dried penne pasta
  • 1 tsp Italian seasoning
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 5 oz fresh baby spinach

Method
 

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high. Add chicken and cook until golden outside and almost cooked through, about 5 minutes. Transfer to a plate.
  2. Reduce heat to medium, add garlic and sun-dried tomatoes, and cook 1 minute until fragrant.
  3. Pour in chicken broth, heavy cream, and Italian seasoning. Stir and bring to a boil.
  4. Add pasta, stir, reduce heat to a simmer. Cover and cook 12–14 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
  5. Remove from heat. Stir in spinach until wilted, then return chicken and any juices. Add Parmesan and stir until melted. Taste, adjust salt, and serve immediately.

Notes

If the sauce seems too thin when the pasta is done, let it rest off the heat for a couple of minutes; it will thicken. For extra richness, stir in a knob of butter at the very end.