When it comes to quick and satisfying dinners, Tuscan Chicken Pasta takes center stage. This irresistible dish combines juicy chicken, a velvety Parmesan cream sauce, and the vibrant flavor of fresh spinach to create a meal that’s as comforting as it is flavorful. Whether you’re cooking for your family or hosting a casual dinner with friends, this recipe promises to impress with its rich, restaurant quality taste.
What makes this pasta dish stand out is its balance of indulgence and ease. With simple ingredients and a straightforward cooking process, you can whip up a hearty, wholesome meal in just 30 minutes. It’s the perfect solution for those busy weeknights when you want something delicious without spending hours in the kitchen. Plus, the creamy sauce and tender pasta pair beautifully with the savory chicken and subtle sweetness of sun-dried tomatoes, if you choose to add them.
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This tried-and-true recipe has been thoughtfully crafted to ensure consistent, mouthwatering results every time. Whether you’re a seasoned cook or a beginner looking to expand your repertoire, Tuscan Chicken Pasta is a dish you’ll want to revisit again and again. Get ready to make it your family’s new favorite!
Tuscan Chicken Pasta
Ingredients
- 2 ounces fresh baby spinach, lightly packed (approximately 2 cups)
- 8.5 ounces julienne sliced sun-dried tomatoes packed in herb oil, oils drained (approximately 1 cup)
- 1 pound boneless skinless chicken breast, cut into ¾ inch pieces
- 1 cup heavy cream
- 2 tablespoons tomato paste
- ½ teaspoon dried italian seasoning blend
- ½ cup diced yellow onion
- 3 tablespoons unsalted butter
- ¼ teaspoon black pepper
- 1 cup grated parmesan cheese
- ½ cup chicken broth
- 8 ounces penne pasta, cooked and drained according to package directions
- 1 teaspoon salt, divided (½ teaspoon to season the chicken and ½ teaspoon to season the cream sauce)
- 2 tablespoons olive oil
- 1 tablespoon minced fresh garlic
Instructions
1Cook the Pasta: Bring a large pot of water to a boil, then cook the penne pasta according to the package instructions. Drain the pasta and set it aside.
2Season the Chicken: While the pasta is cooking, season the chicken pieces with ½ teaspoon of salt, dried Italian seasoning, and black pepper.
3Cook the Chicken: Heat olive oil in a large skillet (about 12 inches) over medium-high heat. Add the seasoned chicken pieces and cook for 7-9 minutes, stirring occasionally, until they are golden brown and fully cooked with no pink remaining. Transfer the chicken to a plate and set aside.
4Sauté the Aromatics: Lower the heat to medium and melt the unsalted butter in the same skillet. Once melted, add the diced onion, minced garlic, tomato paste, and julienned sun-dried tomatoes. Stir and cook for 2-3 minutes, or until the onions become soft and translucent, and the tomato paste is well incorporated.
5Wilt the Spinach: Add the fresh spinach to the skillet, stirring occasionally, and cook for 2-3 minutes until the leaves are fully wilted.
6Deglaze the Pan: Pour in the chicken broth, scraping the bottom of the skillet with a spatula to release the browned bits. This step infuses the sauce with extra flavor.
7Prepare the Cream Sauce: Stir in the heavy cream and let the mixture simmer gently for 3-5 minutes, allowing the sauce to thicken slightly.
8Combine and Serve: Turn off the heat and add the cooked penne pasta, browned chicken, and grated Parmesan cheese to the skillet. Toss everything together until the chicken and pasta are evenly coated in the creamy sauce. Serve immediately and enjoy!
Notes for Success:
Pat the Chicken Dry: Use a paper towel to blot the chicken before seasoning to ensure it sears properly and develops a golden crust.
Room Temperature Chicken: Let the chicken sit at room temperature for about 15 minutes before cooking for even results.
Preheat the Skillet: A hot skillet helps the chicken brown beautifully, sealing in its juices and flavor.
Scrape the Pan: Deglazing with chicken broth ensures all the flavorful bits stuck to the pan become part of the sauce.
Simmer the Cream: Avoid boiling the cream; gentle simmering prevents curdling and thickens the sauce gradually.
Adjust Sauce Consistency: If the sauce is too thin, let it simmer longer or mix in a small slurry of cornstarch and water. If too thick, add a splash of chicken broth or reserved pasta water to loosen it.
Prevent Burning: Keep an eye on the onions and garlic, stirring frequently, and reduce the heat if necessary to avoid burning.
Add Spinach in Stages: To prevent clumping, stir in a handful of spinach at a time, letting it wilt before adding more.
