Description

Creamy, cheesy, and packed with flavor, this Tuscan Chicken Pasta is a one-pan weeknight dinner dream. Tender chicken, sun-dried tomatoes, spinach, and pasta all tossed in a rich garlic parmesan cream sauce. Comfort food doesn’t get easier—or tastier—than this!

Ingredients

2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon Italian seasoning
Salt and pepper, to taste
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
2 cups chicken broth
1 cup heavy cream
8 oz penne pasta (or any short pasta)
1/2 cup grated Parmesan cheese
2 cups fresh baby spinach

Optional: red pepper flakes, for heat

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Instructions

Heat olive oil in a large skillet or sauté pan over medium heat.
Season the chicken with salt, pepper, and Italian seasoning. Add to the pan and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
In the same pan, add garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Add the uncooked pasta to the pan. Stir well, cover, and cook for 10-12 minutes, stirring occasionally, until pasta is tender.
Stir in the Parmesan cheese and spinach. Cook for 2-3 minutes until the spinach wilts.
Return the cooked chicken to the pan and toss everything together.

Adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve hot.

Notes

You can substitute grilled chicken or rotisserie chicken to save time.
Want it lighter? Swap heavy cream for half and half or evaporated milk.
Use gluten-free pasta for a GF-friendly version.
This dish reheats well, perfect for leftovers.