Creamy Tuscan Chicken Pasta (Print Version)
# Ingredients:
→ Chicken
01 -
2 pounds boneless skinless chicken breasts
02 -
½ teaspoon salt
03 -
½ teaspoon freshly ground black pepper
→ Cooking Fats
04 -
2 tablespoons olive oil
05 -
2 tablespoons unsalted butter
→ Aromatics and Seasonings
06 -
3 cloves garlic, minced
07 -
1 cup sun-dried tomatoes, drained and roughly chopped
08 -
1 tablespoon Italian seasoning
→ Dairy
09 -
1 cup heavy cream
10 -
2 cups milk
11 -
1 cup freshly grated Parmesan cheese
→ Pasta and Greens
12 -
8 ounces uncooked penne pasta
13 -
3 cups baby spinach
# Instructions:
01 -
Season chicken breasts evenly with salt and pepper. Heat olive oil in a Dutch oven or braiser over medium-high heat. Cook chicken for 3 to 4 minutes per side until browned and cooked through. Remove from heat, cut into 1-inch pieces, and set aside.
02 -
Melt unsalted butter in the same pot over medium heat. Add minced garlic, sun-dried tomatoes, and Italian seasoning; sauté until fragrant, about 1 to 2 minutes.
03 -
Pour in heavy cream, milk, and grated Parmesan cheese. Stir to combine, then add uncooked penne pasta. Cook for 10 minutes or until pasta is al dente, stirring occasionally to prevent sticking.
04 -
Return chicken pieces to the pot along with baby spinach. Cook for an additional 1 to 2 minutes until chicken is heated through and spinach has wilted.
05 -
Ladle mixture into bowls and serve immediately while warm.
# Notes:
01 -
For a lighter variation, substitute half-and-half for heavy cream. To add heat, sprinkle red pepper flakes to taste.