Creamy Tuscan Chicken Pasta (Print Version)
# Ingredients:
01 -
2 boneless, skinless chicken breasts
02 -
12 oz penne pasta
03 -
2 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
1/2 cup sun-dried tomatoes, chopped
06 -
1 cup heavy cream
07 -
1/2 cup chicken broth
08 -
1/2 cup grated Parmesan cheese
09 -
1 teaspoon salt
10 -
1/8 teaspoon black pepper
11 -
1 teaspoon dried basil
12 -
1 teaspoon dried oregano
13 -
1/4 teaspoon red pepper flakes
14 -
2 cups fresh spinach, chopped
15 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Boil water in a large pot and cook the pasta according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
02 -
Season the chicken breasts with salt, pepper, and dried basil. Heat olive oil in a large skillet over medium heat. Cook the chicken for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet, set aside, and slice it into strips.
03 -
In the same skillet, add garlic and sauté for 1 minute. Stir in the sun-dried tomatoes.
04 -
Add chicken broth and heavy cream to the skillet. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
05 -
Add the cooked pasta to the skillet, along with the sliced chicken. Toss everything to coat the pasta in the creamy sauce. Stir in Parmesan cheese, spinach, and red pepper flakes. Continue cooking for another 2-3 minutes, until the spinach wilts and everything is well combined.