Creamy Tuscan Chicken Pasta
Seared chicken and penne in a garlic cream sauce with sun dried tomatoes, spinach, and Parmesan, all finished in one skillet.
Equipment
- Large skillet
- Large pot
- Meat thermometer
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts about two breasts
- 12 oz penne pasta dry
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- ½ cup sun dried tomatoes oil packed, drained and chopped
- 1 cup heavy cream
- ½ cup low sodium chicken broth
- ½ cup grated Parmesan cheese plus extra for serving
- ½ tsp salt divided
- 1 pinch black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 2 cup fresh spinach chopped
- 2 tbsp fresh parsley chopped, optional garnish
Instructions
Cooking
- Boil. Cook the penne in salted boiling water until al dente, reserve 1/2 cup of the pasta water, then drain.
- Sear. Season the chicken with 1/4 teaspoon of the salt, the pepper, and the basil, then cook in 1 tablespoon of the olive oil over medium heat 5 to 7 minutes per side until it reaches 165 degrees F. Rest, then slice.
- Sauce. Add the remaining olive oil, garlic, and sun dried tomatoes to the skillet and cook 1 minute. Pour in the broth and cream and simmer 3 to 4 minutes until slightly thick.
- Combine. Stir in the oregano, pepper flakes, remaining salt, and penne, then add the sliced chicken and toss to coat.
- Finish. Fold in the Parmesan and spinach for 2 to 3 minutes until the spinach wilts, loosening the sauce with pasta water if needed.
- Serve. Garnish with parsley and extra Parmesan and serve hot.
Notes
Substitutions: Use rigatoni or fusilli in place of penne, and swap the heavy cream for half and half for a lighter sauce.
Tips: Reserve pasta water before draining, since the starch helps the sauce cling.
Storage: Refrigerate leftovers in an airtight container for up to three days and reheat with a splash of milk or broth.
Nutrition does not include the optional parsley garnish.