Description
A creamy and comforting Tuscan-style chicken pasta that comes together quickly for a weeknight favorite.
Ingredients
- 12 oz penne pasta
- 1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper (to taste)
- 1–2 tsp garlic powder (adjust to preference)
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 2 cups baby spinach
- ¾ cup heavy cream
- ½ cup milk (whole milk preferred)
- 1 tsp dried basil
- ½ tsp dried thyme
- ¾ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve ½ cup pasta water, drain pasta, and set aside.
- Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Pat dry so they brown properly.
- Heat the olive oil and butter in a large skillet over medium heat until foaming. Add chicken in a single layer and cook until golden and cooked through, about 6–8 minutes. Transfer chicken to a plate.
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
- Add the baby spinach and toss until just wilted, about 1–2 minutes.
- Pour in the heavy cream and milk, then stir in dried basil and thyme. Simmer for 3–4 minutes until the sauce thickens slightly.
- Return the cooked chicken to the skillet and add the drained penne. Toss to combine and heat through for 1–2 minutes.
- Stir in the grated Parmesan until it melts and the sauce becomes smooth. Adjust seasoning with salt and pepper.
- Serve immediately.
Notes
For a lighter version, swap half-and-half for heavy cream. Use grated Parmesan from a block for better flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian