Creamy Tuscan Chicken Pasta
A quick and easy one-pot meal with tender chicken, creamy sauce, sun-dried tomatoes, and spinach, ready in about 30 minutes.
Equipment
- Dutch Oven
- Large Pot
Ingredients
- 2 pounds chicken breasts boneless and skinless
- 1/2 teaspoon salt
- 1/2 teaspoon pepper freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes drained and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese freshly grated
- 8 oz penne or macaroni uncooked
- 3 cups baby spinach
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a Dutch oven over medium-high heat. Add chicken and cook for 3 to 4 minutes per side until golden. Transfer to a plate.
- Let chicken rest, then slice into 1-inch pieces and set aside.
- In the same pot, melt butter. Add garlic, sun-dried tomatoes, and Italian seasoning. Sauté for 1 minute until fragrant.
- Stir in heavy cream, milk, and Parmesan cheese until melted and smooth.
- Add uncooked pasta and enough liquid to mostly submerge the pasta (1 to 2 cups). Stir well.
- Reduce heat to medium-low. Cover loosely and cook for about 10 minutes, stirring occasionally, until pasta is al dente.
- Add chicken pieces and spinach, cooking for 1 to 2 minutes until spinach wilts and chicken is heated through.
- Taste and adjust seasoning if needed. Stir to ensure sauce clings to pasta and chicken.
- Remove from heat and serve warm.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days.