Tuscan Chicken Pasta
A creamy and flavorful pasta dish featuring tender chicken, sun-dried tomatoes, and fresh spinach, perfect for any occasion.
Equipment
- Large Skillet
- Pot
- Ziploc Bag
Ingredients
- 1½ lbs chicken breast cut into 1" pieces
- ½ cup flour all-purpose
- ½ tsp. table salt plus extra for pasta
- ½ tsp. black pepper ground
- 2 Tbsp. cooking oil
- 1 Tbsp. salted butter
- 8 oz. penne pasta
- 1 cup yellow onion diced
- 1 red bell pepper diced
- 1 cup sun-dried tomatoes julienne-cut and well-drained of oil
- 2 Tbsp. garlic minced
- 2 tsp. dried basil
- 1½ tsp. dried thyme
- ¼ tsp. paprika
- ¼ tsp. crushed red pepper optional
- ¾ cup chicken broth
- 2 cups half and half
- 4 cups baby spinach fresh
- 1 cup parmesan cheese grated (plus additional for topping if desired)
Instructions
- In a large Ziploc bag, combine flour, salt, and black pepper. Add chicken pieces and toss until well-coated.
- In a large skillet, heat cooking oil and butter over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Set aside.
- In the same skillet, lower heat to medium and add onion and bell pepper. Cook for 3-5 minutes until softened.
- Bring a pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
- Add sun-dried tomatoes and garlic to the skillet. Cook for 1-2 minutes until garlic is fragrant.
- Stir in basil, thyme, salt, black pepper, paprika, and crushed red pepper. Heat through for another minute.
- Pour in chicken broth and let it reduce by half. Add remaining broth and half and half, stirring to combine.
- Add pasta, cooked chicken, spinach, and parmesan cheese. Stir until combined and spinach wilts, about 2-3 minutes.
- Serve warm, garnished with additional parmesan cheese if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.