Description
This One-Pan Tuscan Chicken Pasta is a creamy, flavorful dish featuring tender chicken breasts cooked with sun-dried tomatoes, garlic, spinach, and Parmesan cheese, all combined with penne pasta in a rich Tuscan-style sauce. Ready in under 40 minutes, it’s perfect for an easy yet impressive weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 ½ pounds chicken breasts
- 3 teaspoons kosher salt (divided, or more to taste)
Sauce and Pasta
- 4 ounces sun-dried tomatoes (drained and chopped)
- 5 cloves garlic (minced)
- 3 cups chicken broth
- 1 ½ cups heavy cream
- 8 ounces penne pasta (or any short pasta)
Vegetables and Cheese
- 4 ounces spinach
- 1 cup grated Parmesan cheese (plus more for serving)
- ¼ cup basil (torn, for garnish)
Instructions
- Cook the Chicken: Heat a large, deep skillet or pan over medium-high heat and add the olive oil. Season the chicken breasts with 1 teaspoon of kosher salt on both sides. Add the chicken to the hot pan and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
- Sauté Sun-Dried Tomatoes and Garlic: In the same pan, add the chopped sun-dried tomatoes and minced garlic. Cook over medium-low heat for 1 minute, stirring frequently and ensuring the garlic doesn’t burn.
- Add Liquids and Broth: Pour in the chicken broth and heavy cream, then add 2 teaspoons of kosher salt. Stir to combine and bring the mixture to a boil.
- Cook the Pasta: Add the uncooked penne pasta to the boiling sauce. Reduce the heat to low, cover the pan, and cook, stirring occasionally, until the pasta is al dente, about 11-12 minutes.
- Slice the Chicken: While the pasta cooks, cut the cooked chicken breasts into ½-inch slices, then halve them again into bite-sized pieces.
- Combine and Finish: With the heat on low, add the chicken pieces, fresh spinach, and grated Parmesan cheese to the pan. Toss everything together and cook for another 2-3 minutes until the chicken is heated through, spinach is wilted, and the sauce has thickened slightly.
- Serve: Garnish with freshly torn basil and extra Parmesan cheese. Serve hot and enjoy your comforting Tuscan chicken pasta!
Notes
- Use chicken thighs instead of breasts for a juicier version if preferred.
- Fresh basil adds brightness, but dried basil can be used in a pinch.
- For a lighter dish, substitute half-and-half for heavy cream.
- Make sure to stir occasionally when cooking pasta in the sauce to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
