Description
A delicious and comforting one-pot creamy garlic Tuscan chicken pasta that combines tender chicken breast, creamy sauce, sun-dried tomatoes, spinach, and Parmesan cheese all cooked together with penne pasta for an easy and flavorful dinner ready in just 35 minutes.
Ingredients
Scale
Protein and Pasta
- 1 lb penne pasta
- 1½ lbs chicken breast – sliced thin
Produce and Herbs
- 4 cloves garlic – minced
- 2 cups baby spinach
- ½ cup sun-dried tomatoes – chopped
- fresh basil or parsley – for garnish
Pantry and Dairy
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes – optional
- 2 cups heavy cream
- 1¼ cups chicken broth
- ¾ cup Parmesan cheese – grated
- salt and pepper – to taste
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the thinly sliced chicken breasts with salt, pepper, and Italian seasoning. Cook the chicken until golden brown and cooked through, then remove it from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not burnt. This step infuses the oil with flavor.
- Add Liquids and Pasta: Pour in the heavy cream and chicken broth, stirring well to combine. Add the uncooked penne pasta to the skillet, stirring to coat the pasta evenly in the sauce.
- Simmer the Pasta: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 10–12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is tender and has absorbed the sauce.
- Finish the Dish: Once the pasta is cooked, stir in the baby spinach, sun-dried tomatoes, and grated Parmesan cheese. Return the cooked chicken to the skillet and mix everything thoroughly until the sauce is creamy and the chicken is heated through.
- Garnish and Serve: Garnish the dish with freshly chopped basil or parsley and an extra sprinkle of Parmesan cheese if desired. Serve immediately for a warm, comforting meal.
Notes
- You can substitute penne with rigatoni or fusilli if preferred.
- If you want a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Adjust red pepper flakes to control the spice level, or omit entirely for mild flavor.
- For extra depth of flavor, deglaze the pan with a splash of white wine after cooking the chicken and before adding the garlic.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stove with a splash of broth.
