Tuscan Chicken Pasta
A comforting and creamy Italian dish perfect for busy weeknights, combining flavors of chicken, garlic, and sun-dried tomatoes.
Ingredients
Main Ingredients
- 2 pieces Boneless skinless chicken breasts
- 8 oz Penne pasta
- ½ cup Sun-dried tomatoes Chopped
- 4 cloves Garlic Minced
- 1 cup Heavy cream Or Half & Half for a lighter option
- ½ cup Freshly grated Parmesan cheese For serving
Optional Add-ins
- 1 cup Mushrooms Sliced
- 1 cup Kale Chopped
- 1 cup Butternut squash Diced
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Cook the chicken until golden brown on both sides, about 3-4 minutes each side.
- Remove the chicken and let it rest before cutting it into bite-sized pieces.
Making the Creamy Sauce
- Sauté minced garlic and sun-dried tomatoes in butter for a fragrant base.
- Add the heavy cream and let it simmer until thickened.
- Stir in Italian seasoning for additional flavor.
Cooking the Pasta
- Boil salted water, add penne pasta, and cook for 8-10 minutes until al dente.
- Reserve a cup of pasta water before draining the pasta.
Combining Ingredients
- Add cooked chicken, drained pasta, and optional baby spinach to the creamy sauce in the pot.
- Stir gently over low heat to incorporate all ingredients.
Serving
- Serve warm, topped with grated Parmesan cheese and accompanied by a fresh spinach salad or garlic bread.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze the dish for up to six months. Thaw overnight in the fridge and reheat on the stovetop over low heat, stirring occasionally.