Tuscan Chicken Pasta
Enjoy a creamy, flavorful Tuscan Chicken Pasta with tender chicken, sun-dried tomatoes, and spinach, all coated in a rich sauce.
Ingredients
Pasta
- 8 ounces penne pasta or similar small-shape pasta
- 2 tablespoons olive oil (divided as needed)
- 1 pound boneless skinless chicken breasts (diced)
- 1 teaspoon dried oregano or Italian seasoning
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (freshly ground, to taste)
- 1 medium yellow onion (diced small)
- 3-4 cloves garlic (finely minced)
- 0.5 cup sun dried tomatoes
- 1 tablespoon tomato paste (optional)
- 2 cups fresh baby spinach (about 2 handfuls)
- 0.5 cup heavy cream (or half-and-half)
- 1.5 cups chicken broth (reduced sodium)
- 0.25 cup Parmesan cheese (for sauce and garnishing)
Fresh herbs
Instructions
- Cook pasta according to package instructions, reserve 1 cup pasta water, then drain and set aside.
- Saute chicken in 1-2 tbsp olive oil with oregano, salt, and pepper for 5 minutes; remove and set aside.
- In the same pan, add onion and cook 4-5 minutes until translucent; add garlic, sun-dried tomatoes, and tomato paste, cook 1 minute.
- Pour in chicken broth and cream, bring to a simmer, then add chicken back and cook 8-10 minutes until cooked through and sauce thickens.
- Add spinach and cooked pasta, stir until spinach wilts; adjust sauce with reserved pasta water if needed. Season to taste and garnish with Parmesan and herbs before serving.
Notes
Use red pepper flakes for extra flavor, and adjust seasoning as needed for taste.