Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 8
These thirty minutes of creamy, garlicky, and cheesy Tuscan chicken pasta is to die for! It’s flavorful-packed, incredibly easy, and quick to throw together using only a few simple ingredients. This is perfect for busy days when you are short in time to prep a meal for your family. This is crazy good, this is also excellent for an impromptu date night!
Ingredients
2 pounds boneless skinless chicken breast
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 pound penne pasta
1 teaspoon Italian seasoning
3 c. baby spinach
2 garlic cloves
3 c. heavy cream
1/2 c. Parmesan cheese
8 ounces sun-dried tomatoes in oil drained
1/2 teaspoon salt
1/8 teaspoon black pepper
How to make Creamy Tuscan Chicken Pasta
Step 1: On both sides, sprinkle the chicken tenders with salt and pepper.
Step 2: Fill with olive oil a large cast-iron skillet. Add the seasoned tenders and cook all sides over medium-high heat.
Step 3: When done, remove the chicken from the skillet. Chop into cubes and set aside.
Step 4: To make the creamy Tuscan sauce, saute the minced garlic, sun-dried tomatoes (oil drained), and spinach in butter over medium heat. Add the cream once the spinach has wilted and simmer. Take off the heat when done and season with salt, pepper, Italian seasoning. Then, add the grated Parmesan cheese.
Step 5: To the sauce, add the cooked hot penne pasta and the chicken cubes. Quickly stir and serve right away. Enjoy!
Notes:
You have an option to leave out the spinach or swap it with other vegetables like broccoli or asparagus.
To freeze, place the completely cooled pasta dish in an airtight container or ziplock freezer bag. Keep in the freezer for up to 6 months. When ready to serve, thaw in the fridge overnight or in a bowl of water for at least 20 minutes. Then, microwave until heated through or heat on a stovetop.
Nutrition Facts:
Calories: 497kcal | Carbohydrates: 32g | Protein: 35g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 118mg | Sodium: 501mg | Potassium: 1113mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1911IU | Vitamin C: 34mg | Calcium: 209mg | Iron: 2mg
Ingredients
- 2 pounds boneless skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 pound penne pasta
- 1 teaspoon Italian seasoning
- 3 c. baby spinach
- 2 garlic cloves
- 3 c. heavy cream
- 1/2 c. Parmesan cheese
- 8 ounces sun-dried tomatoes in oil drained
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Step 1: On both sides, sprinkle the chicken tenders with salt and pepper.
Step 2: Fill with olive oil a large cast-iron skillet. Add the seasoned tenders and cook all sides over medium-high heat.
Step 3: When done, remove the chicken from the skillet. Chop into cubes and set aside.
Step 4: To make the creamy Tuscan sauce, saute the minced garlic, sun-dried tomatoes (oil drained), and spinach in butter over medium heat. Add the cream once the spinach has wilted and simmer. Take off the heat when done and season with salt, pepper, Italian seasoning. Then, add the grated Parmesan cheese.
Step 5: To the sauce, add the cooked hot penne pasta and the chicken cubes. Quickly stir and serve right away. Enjoy!
Notes
You have an option to leave out the spinach or swap it with other vegetables like broccoli or asparagus. To freeze, place the completely cooled pasta dish in an airtight container or ziplock freezer bag. Keep in the freezer for up to 6 months. When ready to serve, thaw in the fridge overnight or in a bowl of water for at least 20 minutes. Then, microwave until heated through or heat on a stovetop.
