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Tuscan Chicken Pasta

Creamy Tuscan chicken pasta with sun-dried tomatoes and spinach makes a quick, flavorful weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb boneless skinless chicken breast cubed
  • 1/2 tsp salt for chicken
  • 1/2 tsp ground black pepper for chicken
  • 1 tbsp oil
  • 8 oz dry penne pasta
  • 1 tbsp butter
  • 2 cloves garlic finely chopped
  • 1/2 cup yellow onion chopped
  • 1/2 cup sun-dried tomatoes without oil, chopped
  • 2 cups baby spinach
  • 1/2 tsp ground black pepper for sauce
  • 1/2 tsp red chili flakes
  • 1/2 tsp Italian seasoning
  • To taste salt
  • 2 cups heavy cream
  • 3/4 cup Parmesan cheese shredded
  • fresh basil for garnish (optional)

Instructions

  • Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente; drain and set aside.
  • In a bowl, toss the cubed chicken with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper until evenly coated.
  • Heat 1 tablespoon oil in a wide cast iron pan over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes; transfer to a plate and keep warm.
  • Reduce heat to medium and add 1 tablespoon butter to the same pan. When melted, add the chopped garlic and onion and sauté until fragrant and translucent, about 2 minutes.
  • Add the chopped sun-dried tomatoes, then pour in the heavy cream and bring to a gentle simmer for about 2 minutes.
  • Stir in the shredded Parmesan until melted, then add the baby spinach and cook until wilted, about 1–2 minutes.
  • Season the sauce with 1/2 teaspoon ground black pepper, 1/2 teaspoon red chili flakes, 1/2 teaspoon Italian seasoning, and additional salt to taste; simmer the sauce 3–5 minutes to thicken slightly.
  • Add the cooked penne and the cooked chicken to the sauce, toss to combine, and cook for 1–2 minutes to heat through.
  • Transfer to a serving bowl and garnish with fresh basil and extra Parmesan if desired.

Equipment

  • Cast iron pan
  • Large Pot
  • wooden spoon or spatula
  • Knife
  • Cutting Board
  • Colander

Notes

  • Use sun-dried tomatoes without oil to control sauce texture.
  • Shred Parmesan fresh for best melting and flavor.
  • Adjust red chili flakes to preferred spiciness.
  • Cook pasta until al dente to avoid a mushy final dish.