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Tuscan Chicken Pasta

30-MinutesCheesyChickenClassicDinnerHolidayKid-FriendlyLow-CostPastaQuickSavorySpecial OccasionSpicyStove-TopVegetable
Time :30 minutes
Yield :4 servings
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Savory creamy pasta with sun-dried tomatoes, fresh basil, and a blend of cheeses served in a white bowl on a white textured surface.

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.
Hack it:
No penne? Use rigatoni, farfalle, or fettuccine. Short, ridged shapes are especially good at grabbing the creamy sauce.
For an even richer tomato flavor, use a little of the oil from the sun-dried tomato jar in place of some of the cooking oil.
Swap the chicken for shrimp, sliced Italian sausage, or white beans for an easy change-up.
Want more vegetables? Add sliced mushrooms, roasted red peppers, or asparagus along with the spinach.
Leftovers:
Tuscan Chicken Pasta Bake: Stir the leftovers with a splash of cream or milk, top with mozzarella, and bake until bubbling and golden.
Creamy Pasta Frittata: Chop the pasta into smaller pieces, mix with beaten eggs and Parmesan, and cook in a skillet until set and crisp around the edges.
Crispy Pasta Cakes: Chop the leftovers, mix with an egg and extra Parmesan, shape into patties, and pan-fry until golden and crisp.

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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