Creamy Tuscan Chicken Pasta
Comforting Creamy Tuscan Chicken Pasta made entirely in one pot! This easy, creamy pasta dish boasts big Italian flavors, tender chicken and is perfect for a quick delicious weeknight dinner.
- 2 pounds chicken breasts boneless and skinless
- ½ teaspoon salt
- ½ teaspoon pepper freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes drained, roughly chopped
- 1 tablespoons Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese freshly grated
- 8 ounce penne or macaroni
- 3 cups baby spinach
Cook Chicken: Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet. Cut the chicken in 1 inch pieces. Set aside.
Make Sauce: Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic.
Cook: Add the heavy cream, milk, Parmesan cheese, penne and stir. Cook for 10 minutes or until the pasta is al dente, stirring occasionally.
Finish: Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.
Serve: Serve warm.
- Adding any assortment of extra vegetables; mushrooms, kale, butternut squash, or even more spinach is easily going to make this dish healthier and give you any extra nutrients you might be looking for!
- You don’t need to use heavy cream. You can substitute coconut cream or a lower fat content cream/milk in order to lessen the fat percentage in this dish. Keep in mind, if you use just milk, it’s not going to be as thick and creamy!
- Stored in a sealed airtight container this creamy Tuscan chicken pasta will last in the fridge for 3 – 4 days.
- You can also freeze this dish for future meals! It will last up to 6 months stored in an airtight container. Keep in mind, after cooked pasta freezes and thaws, it will become a bit softer in texture.
- Let the pasta thaw overnight in the fridge to make reheating easier and reduce the risk of breaking the pasta. If you find the sauce has separated a bit after thawing, reheating and stirring will bring it back together.
Serving: 1serving | Calories: 695kcal | Carbohydrates: 46g | Protein: 50g | Fat: 35g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 780mg | Potassium: 1528mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2589IU | Vitamin C: 14mg | Calcium: 384mg | Iron: 4mg