Creamy Tuscan Chicken Pasta
Delight in this Creamy Tuscan Chicken Pasta, a one-pot revival of classic Italian flavors, featuring tender chicken and creamy sauce, perfect for a weeknight meal.
Equipment
- Dutch oven
Ingredients
Chicken and Pasta
- 2 pounds chicken breasts boneless and skinless
- ½ teaspoon salt
- ½ teaspoon pepper freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes drained, roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese freshly grated
- 8 ounces penne or macaroni uncooked
- 3 cups baby spinach
Instructions
Cooking Steps
- Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet. Cut the chicken in 1 inch pieces. Set aside.
- Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic.
- Add the heavy cream, milk, Parmesan cheese, penne and stir. Cook for 10 minutes or until the pasta is al dente, stirring occasionally.
- Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.
- Serve warm.
Notes
Adding any assortment of extra vegetables; mushrooms, kale, butternut squash, or even more spinach will make this dish healthier. You can substitute coconut cream or a lower fat content cream/milk for a lighter dish. Store in an airtight container for 3-4 days or freeze for up to 6 months.
Nutrition
Serving: 1servingCalories: 695kcalCarbohydrates: 46gProtein: 50gFat: 35gSaturated Fat: 17gTrans Fat: 1gCholesterol: 181mgSodium: 780mgPotassium: 1528mgFiber: 4gSugar: 12gVitamin A: 2589IUVitamin C: 14mgCalcium: 384mgIron: 4mg
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