Description
This Creamy Tuscan Chicken Pasta is an easy one-pan meal loaded with juicy chicken, sun-dried tomatoes, spinach, and a rich garlic-Parmesan cream sauce. It’s a restaurant-quality dish made in just 30 minutes, perfect for a cozy family dinner!
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (sliced into thin cutlets)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 tbsp olive oil
For the Pasta & Sauce:
- 12 oz penne (or any pasta of choice)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/2 cups heavy cream (or half-and-half for a lighter version)
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 2 cups fresh spinach
- 1/4 cup chopped fresh basil (optional, for garnish)
Instructions
Cook the Chicken:
Season chicken cutlets with salt, pepper, Italian seasoning, and garlic powder.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
2. Cook the Pasta:
In a large pot, cook penne pasta according to package instructions. Drain and set aside.
3. Make the Creamy Sauce:
In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
Add sun-dried tomatoes, heavy cream, chicken broth, Parmesan cheese, oregano, and red pepper flakes. Stir and simmer for 3-4 minutes until the sauce thickens.
4. Combine Everything:
Stir in fresh spinach and let it wilt.
Slice the cooked chicken and return it to the skillet.
Add the cooked pasta and toss until everything is well coated in the sauce.
5. Serve & Enjoy:
Garnish with fresh basil and extra Parmesan. Serve warm and enjoy!
Notes
Want it spicier? Add extra red pepper flakes.
Lighter version: Use half-and-half instead of heavy cream.
Make it extra cheesy: Stir in ½ cup shredded mozzarella before serving.
Gluten-Free? Use gluten-free pasta.