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creamy Tuscan chicken penne with sun-dried tomatoes and wilted spinach in a wide bowl, parmesan dusted on top, on a rustic wood table, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Tuscan Chicken Pasta

Tender chicken and pasta in a creamy parmesan sauce with sundried tomatoes and spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts cubed
  • 12 oz penne pasta
  • 1 cup heavy cream
  • 0.5 cup sun-dried tomatoes chopped
  • 2 cups fresh spinach
  • 0.5 cup grated parmesan
  • 3 cloves garlic minced
  • 2 tbsp olive oil

Method
 

  1. Cook the penne according to the package, then drain and set aside.
  2. Cook the cubed chicken in olive oil over medium-high until browned, about 6 minutes.
  3. Add garlic and sun-dried tomatoes and cook 1 minute, then pour in the cream.
  4. Stir in parmesan and spinach and simmer until the sauce thickens and the spinach wilts.
  5. Toss in the pasta to coat, then divide into containers.

Notes

Reserve a splash of pasta water to loosen the sauce when reheating.