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Creamy Tuscan Pasta

Creamy Tuscan Pasta with Chicken 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
  

  • 8 oz penne pasta
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • ¾ tsp salt, divided
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ cup oil-packed sun-dried tomatoes, drained and chopped
  • ½ cup heavy cream
  • ½ cup low-sodium chicken broth
  • 1 cup freshly grated Parmesan cheese
  • ¼ tsp red pepper flakes (optional)
  • 2 cups baby spinach
  • Fresh basil leaves, for serving

Method
 

  1. Cook penne in salted boiling water until al dente, about 8 minutes. Reserve ½ cup pasta water, then drain.
  2. Season chicken with ½ tsp salt and pepper. Heat oil in a large skillet over medium-high, sear chicken until golden and cooked through, about 7 minutes total. Remove to a plate.
  3. Reduce heat to medium, add garlic and sun-dried tomatoes, and cook 30 seconds. Pour in broth and cream, scrape up brown bits, and simmer 2 minutes. Stir in Parmesan and red pepper flakes until smooth.
  4. Return chicken to skillet, add spinach, and toss until wilted, about 1 minute. Add pasta and toss, adding splashes of pasta water as needed for a silky sauce.
  5. Spoon into bowls, tear basil on top, and serve hot.

Notes

If the sauce thickens too much while tossing, stir in a little reserved pasta water or broth. For a lighter version, swap half the cream for whole milk and use ¾ cup Parmesan.