Creamy Tuscan Chicken Penne

Creamy Tuscan Chicken Penne ingredients

• 1.5 lbs chicken breast
• 12 oz penne pasta
• 2 tbsp olive oil
• 0.5 medium yellow onion
• 4 cloves garlic
• 0.5 cup sun-dried tomatoes (oil-packed)
• 5 oz baby spinach
• 1 cup chicken broth
• 0.5 cup heavy cream
• 0.5 cup Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 2 tbsp fresh basil

How to make Creamy Tuscan Chicken Penne

1. Cook the 12 oz of penne pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the penne and set it aside.
2. While the pasta cooks, pat the 1.5 lbs of chicken breast pieces dry with paper towels. Season evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp Italian seasoning.
3. Heat 1 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
4. Reduce heat to medium and add the remaining 1 tbsp of olive oil to the skillet. Add the 1/2 chopped yellow onion and cook for 3-4 minutes, stirring until softened and translucent.
5. Add the 4 minced garlic cloves, 1/2 cup sliced sun-dried tomatoes, and 1/4 tsp red pepper flakes (if using) to the skillet. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
6. Pour in the 1 cup of chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Stir in the remaining 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Bring the mixture to a gentle simmer, then reduce heat to low and stir in the 1/2 cup of heavy cream. Let it simmer gently for 2-3 minutes, allowing the sauce to slightly thicken.
8. Add the 5 oz of baby spinach to the sauce, stirring until it wilts completely, which should take about 1-2 minutes. Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth.
9. Return the cooked chicken pieces to the skillet with the sauce. Add the drained penne pasta and toss everything together thoroughly to coat the pasta and chicken in the creamy Tuscan sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
10. Serve immediately, garnished with 2 tbsp of fresh chopped basil.

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