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Tuscan Chicken Pasta Recipe

Italian · Main course · 40 min total

A creamy, flavorful pasta dish with sun-dried tomatoes, spinach, and tender chicken, inspired by the rustic flavors of Tuscany.

Ingredients

• 12 oz penne pasta
• 2 boneless skinless chicken breasts (about 1 lb), sliced thin
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. Season chicken slices with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth. Stir in Italian seasoning, salt, and pepper. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
5. Add spinach and cook until wilted, about 2 minutes. Return chicken to the skillet. Stir in Parmesan cheese until melted.
6. Add cooked pasta to the skillet and toss to coat evenly. Serve immediately with extra Parmesan if desired.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop with a splash of milk or broth to restore creaminess.

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