Description
This creamy Tuscan chicken pasta is an impressive one-pot dinner. It features tender chicken and pasta in a rich sauce with sun-dried tomatoes and spinach.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 ounces penne or rotini pasta
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add sun-dried tomatoes and minced garlic to the skillet. Cook for 1 minute until fragrant.
- Stir in Italian seasoning and red pepper flakes (if using).
- Pour in chicken broth and heavy cream. Bring to a simmer.
- Add uncooked pasta to the skillet. Stir well to ensure pasta is submerged.
- Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until pasta is al dente and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Stir in grated Parmesan cheese and fresh spinach until spinach wilts.
- Return cooked chicken to the skillet. Stir everything together.
- Season with salt and black pepper to taste. Serve immediately.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- If the sauce becomes too thick, add a splash more chicken broth or cream.
- Garnish with fresh basil or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg