Creamy Tuscan Chicken Pasta
Sun-dried tomatoes, spinach, and garlic swim in a rich parmesan cream sauce alongside tender chicken and penne pasta. This Italian-inspired dish feels restaurant quality but is easy enough for any home cook.
Tender chicken and penne tossed in a rich sun-dried tomato and spinach cream sauce.
Nutrition per serving
Ingredients
main
sauce
Instructions
Cook the Pasta
Cook penne in heavily salted boiling water until al dente. Reserve one cup of pasta water then drain and set aside.
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper and cook for 3 to 4 minutes per side until golden. Remove and set aside.
Build the Sauce
In the same skillet reduce heat to medium and add garlic. Cook for 30 seconds then stir in sun-dried tomatoes and heavy cream. Simmer for 3 minutes.
Finish the Sauce
Add parmesan and stir until melted and smooth. Fold in spinach and let it wilt for about 1 minute. Return chicken to the skillet and stir to combine.
Combine and Serve
Add drained penne to the skillet and toss everything together. Use reserved pasta water to loosen the sauce if needed. Serve hot with extra parmesan on top.
Substitutions
Common mistakes
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