Creamy Tuscan Chicken Penne
A comforting and flavorful creamy Tuscan chicken penne with garlic, spinach, and sun-dried tomatoes, perfect for quick weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
- 12 oz (340 g) penne pasta, cooked al dente
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 4 cups fresh spinach (about 120 g), roughly chopped
- 1 cup (240 ml) heavy cream (can substitute half-and-half for lighter version)
- 1/2 cup (120 ml) chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning (blend of basil, oregano, thyme)
- Salt and pepper to taste
- Red pepper flakes (optional, a pinch)
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz (340 g) penne pasta and cook until al dente, about 9-11 minutes. Drain and set aside, saving ½ cup of pasta water for later.
- While pasta cooks, season sliced chicken breasts with salt, pepper, and 1 teaspoon Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add chicken to hot pan in a single layer. Cook about 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside. If chicken sticks, add a splash of broth to deglaze.
- Lower heat to medium. Add minced garlic and chopped sun-dried tomatoes to the same skillet. Stir frequently for about 1-2 minutes until fragrant. Avoid burning the garlic.
- Toss in the chopped fresh spinach. Cook until wilted, about 2-3 minutes.
- Pour in 1 cup heavy cream and ½ cup chicken broth. Stir well, scraping up any browned bits from the pan. Let simmer gently for 3-4 minutes until sauce thickens slightly.
- Stir in ½ cup freshly grated Parmesan until melted and smooth. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes.
- Return the cooked chicken to the skillet, then add the drained penne pasta. Toss gently to coat pasta and chicken evenly with the creamy sauce. Add reserved pasta water a tablespoon at a time if sauce is too thick.
- Serve immediately with an extra sprinkle of Parmesan and fresh black pepper.
Notes
Keep heat moderate when simmering the sauce to prevent cream from separating. Use reserved pasta water to adjust sauce consistency. Garlic should be cooked gently to avoid bitterness. Parmesan cheese should be added off the heat to keep sauce smooth. For dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast or dairy-free cheese. Gluten-free pasta options like chickpea or brown rice penne work well.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 575
- Sugar: 4
- Sodium: 550
- Fat: 32
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 3
- Protein: 38
Keywords: creamy Tuscan chicken penne, garlic spinach pasta, easy chicken pasta recipe, creamy pasta, weeknight dinner, Italian comfort food