Creamy Tuscan Chicken Pasta

Ingredients

• 8 oz penne pasta (or any pasta of your choice)
• 1 lb boneless, skinless chicken breasts, cut into strips
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup baby spinach, roughly chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• Fresh basil, for garnish

Instructions

1. In a large pot of boiling salted water, cook the penne according to package instructions until al dente—usually around 8-10 minutes. Drain the pasta well and set aside, making sure to reserve about 1 cup of the pasta water for later use.
2. Season the chicken strips with Italian seasoning, salt, and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 5–7 minutes, or until golden brown and no longer pink in the center. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and let it cook for 3-4 minutes until it thickens slightly.
5. Stir in the chopped spinach and sun-dried tomatoes. Cook for about 2 minutes until the spinach wilts.
6. Return the cooked chicken to the skillet, ensuring it is heated through.
7. Add the cooked pasta and grated Parmesan cheese to the skillet, tossing everything together until well coated. If the sauce is too thick, gradually add a splash of reserved pasta cooking water to achieve the desired consistency.
8. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if desired. Serve hot, garnished with fresh basil leaves.

Nutrition