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This rich Tuscan chicken pasta is a cozy dish packed with tender chicken, bright sun-dried tomatoes, and fresh spinach all wrapped in a creamy Parmesan sauce. It’s a great pick for busy nights when you want something tasty and satisfying.
I whipped this up the first time craving a creamy pasta and it quickly won over the family. The spinach and sun-dried tomatoes really add a fresh pop to the rich sauce.
Ingredients
- Boneless skinless chicken breasts: two pounds for lean juicy meat
- Italian seasoning: one tablespoon to add some herbal Mediterranean flavor
- Milk: two cups to keep the sauce light and help cook the pasta
- Parmesan cheese: one cup freshly grated to melt into a nutty, sharp sauce
- Salt and fresh pepper: half a teaspoon salt plus pepper to taste for seasoning
- Baby spinach: three cups, fresh for a mild tang and color
- Unsalted butter: two tablespoons to give the sauce a smooth base
- Olive oil: two tablespoons for cooking the chicken with a fruity bit of richness
- Penne pasta: eight ounces uncooked, or macaroni works too for holding sauce
- Heavy cream: one cup to make the sauce thick and creamy
- Garlic cloves: three minced for aroma and added depth
- Sun-dried tomatoes: one cup, drained and chopped for a sweet and tangy boost
For the best taste, pick sun-dried tomatoes soaked in oil. Freshly grated Parmesan makes all the difference, melting smoother and tasting better.
Step-by-Step Instructions
- Chicken First:
- Sprinkle salt and pepper over the chicken evenly. Warm olive oil in a heavy skillet or Dutch oven on medium-high heat until it shines. Place chicken in the pan and leave it alone for 3 to 4 minutes per side until golden and fully cooked. Take the chicken out and let it rest before chopping into one-inch pieces. Keep it aside.
- Build The Sauce:
- Turn heat down to medium and toss butter into the same pan. Once it’s melted, add garlic, sun-dried tomatoes, and Italian seasoning. Stir often and cook for 2 to 3 minutes until you can smell it and the tomatoes soften. This gets your sauce flavor locked in.
- Simmer Pasta:
- Pour in heavy cream and milk and mix together well. Add Parmesan and uncooked pasta next. Stir so everything blends nicely. Cover and cook about 10 minutes, stirring every few minutes so the pasta doesn’t stick and cooks evenly.
- Add Finishing Touches:
- Put the chicken pieces back in with the baby spinach. Stir all together and cook just 1 to 2 minutes till the chicken’s warmed up and spinach is wilted but still bright.
- Time to Eat:
- Dish out the creamy pasta while it’s hot for the best flavor and texture.
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Parmesan really shines for me here. Its bold, nutty punch cuts through the creaminess and makes a sauce that’s rich but not over the top. Great for family meals where everyone digs into those hearty flavors.
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Common Recipe Questions
- → Which pasta works best here?
Penne or macaroni is great cause their shapes grab onto all that creamy sauce making each bite super tasty.
- → Can I swap out chicken breasts for something else?
For sure, skinless thighs bring more juiciness, or you can try shrimp if you want something lighter.
- → What does sun-dried tomato add to the dish?
They give a rich, slightly sweet tang that pairs perfectly with the creamy cheese sauce.
- → Do I have to cook the pasta in the sauce?
Cooking pasta right in the sauce helps it soak up flavors and makes the sauce thicker and yummier.
- → How do I make this dish a bit spicy?
Toss in some red pepper flakes when you’re sautéing for a nice little kick that balances the creamy sauce.
- → Any way to make this lighter but still creamy?
Using half-and-half instead of heavy cream cuts down fat but keeps that smooth, creamy feel.