The Scoop
This is the pasta that understood the meaning of life!
Creamy sauce, tender chicken, tangy sun-dried tomatoes, Parmesan, and enough garlic to make the kitchen smell like you know what you’re doing.
Tuscan Chicken Pasta brings a little Italian holiday energy to an ordinary Tuesday, and the best part is letting the pasta hang out in the sauce for a few minutes so it soaks up all that goodness.
Ingredients
- 8 ounces penne pasta, uncooked
- 1 pound chicken breast, skinless, boneless, and cubed
- salt, to taste
- pepper, to taste
- 1 tablespoon oil
- 1 tablespoon butter
- 2 cloves garlic, finely chopped
- 1/2 cup yellow onion, chopped
- 1/2 cup sundried tomatoes, oil drained
- 2 cups heavy cream
- 3/4 cup parmesan cheese, shredded
- 2 cups baby spinach
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon ground pepper
- 1/2 teaspoon red chili flakes
- basil, optional for garnish
Directions
- Cook the pasta al dente according to package instructions. Drain and set aside.
- Add the chicken cubes to a bowl and season with salt and pepper to taste. Heat a large pan with the oil and add the seasoned chicken. Cook for 5-7 minutes or until fully cooked through. Remove to a plate.
- In the same pan, add the butter. Once the butter has melted, cook the garlic and onion for a few minutes.
- Add the sun-dried tomatoes and the heavy cream.
- Bring to a simmer for about 2 minutes then add the Parmesan.
- Once the cheese has melted, add the spinach. Simmer for a few moments, then add the seasonings.
- Add the cooked pasta and stir until everything is well combined.
- Serve immediately and garnish with basil and additional parmesan cheese, if desired.
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