Creamy Tuscan Chicken Pasta
This tuscan chicken pasta is one of those dishes that tastes so impressive, yet it is incredibly easy to make! Juicy chicken is cooked in a rich sauce, and the pasta ties it altogether!
Ingredients
- 8 oz penne pasta
- 2 chicken breasts halved (1 ½ pounds)
- 1 tsp italian seasoning divided
- 1 tsp salt divided
- ½ tsp ground pepper
- 2 Tbsp olive oil
sauce
- 3 Tbsp unsalted butter divided
- 3 garlic cloves
- 1/2 cup sun-dried tomatoes in oil drained.
- 1 ½ cups heavy whipping cream
- 1 1/2 cups milk
- 1/2 cup grated parmesan cheese
- ½ tsp italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- 1 cup baby spinach
Instructions
- In a pot or Dutch oven, cook pasta al dente according to package instructions. Drain the water and add back to the pot to keep warm.
- Cut chicken breast in half lengthwise. Combine italian seasoning, salt and pepper, and season chicken on all sides.
- Add oil to a large skillet. Once hot, add chicken and cook over medium-high heat until the chicken reaches an internal temp of 165°F. Remove the chicken from the skillet, slice or cube it, and cover it to keep warm.
- Add the butter, garlic, and sun-dried tomatoes in the same skillet and cook for 1 minute. With a wooden spoon, scrape off the browned bits at the bottom of the pan.
- Stir in the heavy cream, milk, parmesan cheese, italian seasoning, salt, and pepper. Turn the heat to low and cook until the sauce starts to thicken.
- Add the spinach, cubed chicken, and pasta into the sauce and cook until the spinach is wilted and the chicken is reheated, about 1 minute.
- Serve and enjoy.
Notes
-
- Even cooking: For the chicken to cook evenly, it is important to slice it through the center and beat it to an even thickness.
- Healthier option: Substitute the heavy cream for half and half to achieve a lighter sauce.
- Storage: Store leftover pasta in an air-tight container in the fridge for up to 3 days.