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Tuscan Chicken Pasta

Rich, creamy pasta with tender chicken, sun-dried tomatoes, and spinach in a one-pan wonder perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 ounces penne pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

  1. Season chicken pieces generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes until golden brown and cooked through. The pieces should have a beautiful golden crust that locks in all those savory juices. Remove chicken and set aside.
  2. In the same skillet, add diced onion and cook for 3-4 minutes until softened and fragrant. Add minced garlic and Italian seasoning, cooking for another minute until your kitchen fills with that irresistible aroma.
  3. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and sun-dried tomatoes. Bring the mixture to a gentle simmer, then reduce heat to low. Let it bubble softly for 2-3 minutes until slightly thickened.
  4. Return the cooked chicken to the skillet along with the cooked pasta. Toss everything together, allowing the creamy sauce to coat each piece. Add fresh spinach and Parmesan cheese, stirring gently until the spinach wilts and the cheese melts into silky perfection. Taste and adjust seasoning as needed.

Notes

Don't overcook the chicken as it continues cooking in the sauce. Avoid boiling the cream sauce vigorously to prevent curdling. Cook pasta until al dente since it finishes cooking in the sauce. Add spinach at the very end to prevent it from becoming mushy. Store leftovers in refrigerator for up to 3 days. Reheat gently on stovetop with a splash of cream or milk to restore sauce consistency. Can be made 2 days ahead. Budget-friendly substitutions: use half-and-half instead of heavy cream, cherry tomatoes instead of sun-dried tomatoes, or frozen spinach instead of fresh.