Tuscan-Inspired Creamy Chicken Pasta

Succulent chicken breasts simmered in a rich, creamy sauce with sun-dried tomatoes and fresh spinach, served with tender penne pasta and crusty bread.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.97/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• classic
• comfort food
• sauté
• savory

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 yellow onion (medium, chopped)
• 4 clove garlic (minced)
• 2 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 0.5 cup Parmesan cheese (grated)
• 0.5 cup sun-dried tomatoes (drained and chopped)
• 5 ounce fresh spinach
• 12 ounce penne pasta
• 0.25 cup fresh basil (chopped)
• 0.5 teaspoon red pepper flakes
• 1 crusty bread

Instructions

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. While the pasta cooks, pat the chicken breast pieces dry with paper towels and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Add the chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
5. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring for 1 minute to cook off the raw flour taste.
6. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
7. Stir in the sun-dried tomatoes, the remaining 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Add the fresh spinach and cook until wilted, about 2-3 minutes.
8. Return the cooked chicken to the skillet with the sauce. Add the cooked penne pasta and stir to combine. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Stir in the grated Parmesan cheese.
9. Serve immediately, garnished with fresh basil. Slice and serve the crusty bread alongside the pasta.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce is too thick.

Nutrition (per serving)

• Calories: 620
• Protein: 45.3 g
• Carbohydrates: 49.5 g
• Fat: 27.5 g
• Fiber: 3.7 g
• Sodium: 785 mg
• Saturated Fat: 14.8 g
• Sugar: 4.1 g
• Cholesterol: 155 mg