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–+ servings

Creamy Tuscan Chicken Pasta

A rich and creamy one pan pasta packed with tender chicken, spinach, and sun dried tomatoes—perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 497
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 8 ounces penne pasta uncooked
  • 2½ cups low sodium chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese freshly grated
  • ½ cup chopped sun dried tomatoes drained and chopped
  • 2 cups baby spinach loosely packed

Equipment

Method
 

Prepare and Cook the Chicken
  1. Season the chicken with Italian seasoning, garlic powder, salt, and pepper.
  2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked to an internal temperature of 165°F. Transfer the chicken to a clean plate.
Cook the Pasta
  1. Reduce the heat to medium. Add the garlic to the same skillet and cook for approximately 30 seconds, stirring constantly.
  2. Add the uncooked pasta and chicken broth. Stir well and bring the mixture to a gentle boil and cover and simmer for 10-12 minutes.
  3. Reduce the heat to low. Stir in the cream, Parmesan, sun-dried tomatoes, spinach, and cooked chicken. Cook for 2 to 3 minutes, until creamy and heated through.
Finish the Sauce
  1. Reduce the heat to low. Stir in the heavy cream, Parmesan, sun-dried tomatoes, and spinach.
  2. Return the chicken and any accumulated juices to the skillet. Cook for 2 to 3 minutes, stirring gently, until the spinach has wilted and the sauce is creamy.
  3. Remove the skillet from the heat. Let the pasta stand for 2 to 3 minutes so the sauce can thicken. Taste and adjust the salt and pepper before serving.

Nutrition

Calories: 497kcalCarbohydrates: 33gProtein: 37gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 120mgSodium: 452mgPotassium: 721mgFiber: 2gSugar: 2gVitamin A: 1599IUVitamin C: 4mgCalcium: 138mgIron: 2mg

Notes

For the smoothest sauce, use freshly grated Parmesan and reduce the heat before adding the cream and cheese.
The sauce will continue to thicken as it stands. If it becomes too thick, stir in a small amount of warm chicken broth or cream.
Chicken thighs may be substituted for chicken breasts. Cook until the chicken reaches an internal temperature of 165°F.
For picky eaters, reduce the sun-dried tomatoes or leave them out. The spinach can also be chopped finely before adding it to the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth, milk, or cream.
Cream sauces may separate after freezing, so this recipe is best served fresh or refrigerated rather than frozen.
Estimated cost: Approximately $16 total, or about $2.67 per serving. Costs vary by location, store, and ingredient brand.

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