Creamy Tuscan Chicken Pasta
Golden seared chicken and penne tossed in a garlicky Parmesan cream sauce with sun-dried tomatoes and spinach. A complete 30-minute dinner made in one skillet and a pot of pasta!
Servings: 4
Calories: 693kcal
Equipment
Ingredients
- 16 oz penne or other pasta cooked
- 1½ pounds boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- ½ cup onion diced
- 4 cloves garlic minced
- ⅓ cup sun dried tomatoes bagged or oil-packed and drained, roughly chopped
- 1 cup heavy whipping cream
- ½ cup chicken broth low-sodium chicken broth
- ¾ cup finely grated Parmesan cheese plus additional for topping
- 3 cups fresh spinach
Instructions
- Cook the pasta in a large pot of well-salted boiling water according to the package directions until al dente. Reserve 1 cup of pasta water, then drain.
- While the water heats, place the chicken between sheets of plastic wrap and pound to an even ½ to ¾-inch thickness with a kitchen mallet or heavy skillet. Season both sides with the Italian seasoning, salt, and pepper.
- Heat 1 tablespoon of the olive oil and the butter in a large sauté pan over medium-high heat. Once the butter stops foaming, add the chicken and cook 3 to 5 minutes per side, until golden brown and 165°F in the thickest part. Transfer to a cutting board.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Cook the onion for 2 to 3 minutes until softened, then add the garlic and sun-dried tomatoes and cook for 1 minute, stirring constantly.
- Stir in the cream and chicken broth, scraping up the browned bits from the bottom of the pan. Bring to a gentle simmer, then add the Parmesan a handful at a time, letting each addition melt before adding more.
- Add the spinach and cook 2 to 3 minutes, until wilted and the sauce coats the back of a spoon. While the sauce cooks, slice the chicken.
- Add the pasta and sliced chicken to the pan and toss to coat, adding a splash of reserved pasta water if the sauce is too thick. Taste and season with salt and pepper. Top with extra Parmesan and serve immediately.
Notes
- Saucier version: Double the heavy cream and chicken broth, and add ¼ cup more Parmesan cheese.
- Doneness: Chicken is cooked through at 165°F. Shrimp is done when pink and opaque, 1 to 2 minutes per side.
- Swaps: Use 1½ pounds of shrimp in place of chicken. Half-and-half can replace the cream, but low-fat milk won't thicken.
- Cheese: Grate Parmigiano Reggiano from the block. Pre-shredded cheese can make the sauce grainy.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat over medium-low heat with a splash of broth or cream, stirring often.
Nutrition
Calories: 693kcal | Carbohydrates: 28g | Protein: 48g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 209mg | Sodium: 631mg | Potassium: 370mg | Fiber: 3g | Sugar: 4g