Description
This creamy Tuscan chicken pasta is a comforting, one-pot Italian-inspired dish made in just 30 minutes. Tender chicken, sun-dried tomatoes, and fresh spinach are tossed with pasta in a rich Parmesan cream sauce, making it perfect for busy weeknights or elegant dinners alike.
Ingredients
For the Chicken and Sauce:
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1 lb chicken breast, diced
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2 tbsp olive oil
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1 tsp garlic powder (or 2 cloves garlic, minced)
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1 tsp Italian seasoning
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Salt and black pepper, to taste
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½ cup sun-dried tomatoes, chopped
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3 cups fresh spinach
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1 cup heavy cream
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¾ cup milk
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½ cup grated Parmesan cheese
For the Pasta:
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12 oz pasta (penne or your choice)
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Water and salt for boiling
Instructions
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Cook the pasta in salted boiling water until al dente. Drain and set aside.
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Season the chicken with garlic powder, Italian seasoning, salt, and pepper.
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In a large skillet, heat olive oil over medium-high heat. Add chicken and sear for 4–5 minutes on each side until golden and cooked through. Remove and set aside.
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In the same skillet, add a splash of oil if needed. Sauté sun-dried tomatoes and garlic for 1 minute.
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Pour in milk and cream, whisking to deglaze the skillet. Simmer for 3–4 minutes, stirring until slightly thickened.
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Stir in Parmesan cheese and season with salt and pepper to taste.
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Add spinach and cook until wilted.
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Return cooked pasta and chicken to the skillet. Toss well to coat in the sauce. Let simmer for 1–2 minutes so the flavors meld together.
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Serve hot with extra Parmesan on top if desired.
Notes
Swap heavy cream with half-and-half or almond milk for a lighter version.
Try shrimp, tofu, or boneless chicken thighs as protein alternatives.
Gluten-free or lentil pasta works well if needed.
Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of cream or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American