Description
A creamy and flavorful Tuscan Garlic Chicken Pasta featuring tender chicken pieces, sun-dried tomatoes, and fresh spinach tossed in a rich Parmesan cream sauce with Italian seasoning, served over perfectly cooked penne pasta.
Ingredients
Chicken and Seasoning
- 1 Tablespoon extra virgin olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and black pepper to taste
Pasta
- 8 ounces penne pasta
Sauce
- 1 pint heavy whipping cream
- 1/2 cup chicken broth
- 1/2 Tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 2/3 cup fresh Parmesan cheese, grated
- 1/2 Tablespoon all-purpose flour
- 1 Tablespoon water
Additional Ingredients
- 1 cup sun dried tomatoes, drained then chopped
- 1 cup baby spinach
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken breast, season with salt and black pepper, and cook while stirring until the chicken is no longer pink in the center, about 10 minutes. Remove the chicken and keep warm.
- Prepare the Pasta: Meanwhile, cook the penne pasta according to package instructions until al dente. Drain the pasta, cover, and set aside.
- Make the Cream Sauce: Wipe the skillet clean and return it to medium heat. Add the heavy cream, chicken broth, minced garlic, Italian seasoning, and grated Parmesan cheese. Whisk the ingredients together.
- Thicken the Sauce: In a small bowl, mix the all-purpose flour and water to create a slurry. Slowly add the slurry into the cream sauce mixture in the skillet, stirring continuously until the sauce thickens.
- Combine Ingredients: Add the chopped sun-dried tomatoes, baby spinach, and cooked chicken to the thickened sauce. Stir well to incorporate all ingredients.
- Add the Pasta: Pour the cooked and drained penne pasta into the skillet with the sauce and gently toss until everything is evenly combined. Serve immediately and enjoy!
Notes
- Nutrition Info: Per serving approximately 556 calories, 32g fat, 38g carbohydrates, and 26g protein.
- Recipe yields 6 servings.
- For a lighter version, substitute heavy cream with half-and-half or use reduced-fat chicken broth.
- Ensure pasta is cooked al dente to maintain texture when tossed with the sauce.
- Fresh baby spinach can be substituted with kale or arugula for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
