Description
This Creamy Tuscan Chicken Pasta Skillet is a one-pan wonder, bursting with sun-dried tomatoes, spinach, and a rich, creamy sauce. It’s a quick and easy weeknight dinner that the whole family will love!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, oil-packed, drained and chopped
- 4 cups chicken broth
- 8 ounces penne pasta
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with Italian seasoning, salt, and pepper.
- Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute more.
- Stir in sun-dried tomatoes, chicken broth, and penne pasta. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until pasta is tender.
- Stir in spinach and cook until wilted, about 1-2 minutes.
- Stir in heavy cream and Parmesan cheese. Return chicken to the skillet and heat through.
- Garnish with fresh parsley and serve immediately.
Notes
- For a spicier dish, add a pinch of red pepper flakes.
- If you don’t have sun-dried tomatoes, you can substitute with fresh tomatoes.
- You can use any type of pasta you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Fat: 34g
- Carbohydrates: 35g
- Protein: 38g
