Comforting Creamy Tuscan Chicken Pasta made entirely in one pot! This easy, creamy pasta dish boasts big Italian flavors, tender chicken and is perfect for a quick delicious weeknight dinner.
prep: 10 minutes | cook: 20 minutes | total : 30 minutes
Ingredients
- ▢2 pounds chicken breasts boneless and skinless
- ▢½ teaspoon salt
- ▢½ teaspoon pepper freshly ground
- ▢2 tablespoons olive oil
- ▢2 tablespoons butter unsalted
- ▢3 cloves garlic minced
- ▢1 cup sun-dried tomatoes drained, roughly chopped
- ▢1 tablespoons Italian seasoning
- ▢1 cup heavy cream
- ▢2 cups milk
- ▢1 cup Parmesan cheese freshly grated
- ▢8 ounce penne or macaroni, uncooked
- ▢3 cups baby spinach
Instructions
- Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat.
- Add the chicken breasts and and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet. Cut the chicken in 1 inch pieces. Set aside.
- Make Sauce: Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic.
- Cook: Add the heavy cream, milk, Parmesan cheese, penne and stir. Cook for 10 minutes or until the pasta is al dente, stirring occasionally.
- Finish: Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.
- Serve: Serve warm.
tips & notes:
- Adding any assortment of extra vegetables; mushrooms, kale, butternut squash, or even more spinach is easily going to make this dish healthier and give you any extra nutrients you might be looking for!
- You don’t need to use heavy cream. You can substitute coconut cream or a lower fat content cream/milk in order to lessen the fat percentage in this dish. Keep in mind, if you use just milk, it’s not going to be as thick and creamy!
- Stored in a sealed airtight container this creamy Tuscan chicken pasta will last in the fridge for 3 – 4 days.
- You can also freeze this dish for future meals! It will last up to 6 months stored in an airtight container. Keep in mind, after cooked pasta freezes and thaws, it will become a bit softer in texture.
- Let the pasta thaw overnight in the fridge to make reheating easier and reduce the risk of breaking the pasta. If you find the sauce has separated a bit after thawing, reheating and stirring will bring it back together.
nutrition facts
- Serving: 1serving Calories: 695kcal (35%) Carbohydrates: 46g (15%) Protein: 50g (100%) Fat: 35g (54%) Saturated Fat: 17g (106%) Trans Fat: 1g Cholesterol: 181mg (60%) Sodium: 780mg (34%) Potassium: 1528mg (44%) Fiber: 4g (17%) Sugar: 12g (13%) Vitamin A: 2589IU (52%) Vitamin C: 14mg (17%) Calcium: 384mg (38%) Iron: 4mg (22%)
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