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Tuscan Chicken Pasta - Image 3

Tuscan Chicken Pasta

A quick and easy Tuscan Chicken Pasta dish with a creamy, flavorful sauce. Perfect for a weeknight dinner or a special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 8 ounces penne pasta or pasta of your choice
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup sun-dried tomatoes drained and chopped
  • 2 cups baby spinach
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Pot for cooking pasta
  • Colander

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
  4. Add the sun-dried tomatoes, baby spinach, Italian seasoning, and half of the Parmesan cheese to the skillet. Stir until the spinach is wilted and the sauce is well combined.
  5. Return the cooked chicken to the skillet and add the cooked pasta. Toss everything together until the pasta is well coated with the sauce. Sprinkle the remaining Parmesan cheese on top before serving.

Notes

Chef's Tips:
• For a lighter version, substitute half-and-half for heavy cream
• Avoid overcooking the pasta to maintain the perfect texture
• Serve with a sprinkle of fresh basil for an extra touch of flavor
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F
• Store leftovers in the refrigerator within 2 hours of cooking