Ingredients
For the chicken:
- 2 large boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp garlic powder
For the pasta & creamy sauce:
- 12 oz (340 g) penne pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- ¾ cup sun-dried tomatoes, chopped
- 1 cup cherry tomatoes, halved
- 3 cups fresh baby spinach
- 1½ cups heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes, optional
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
The combination of seared chicken, pasta, tomatoes, spinach, cream and Parmesan is characteristic of creamy Tuscan-style chicken pasta.
Instructions
- Cook the pasta: Boil penne in salted water until al dente. Reserve about ½ cup pasta water, then drain.
- Season chicken: Rub chicken with salt, pepper, Italian seasoning, paprika and garlic powder.
- Sear chicken: Heat olive oil and butter in a large skillet. Cook chicken for about 5–7 minutes per side, until golden and cooked through. Remove and rest for 5 minutes, then slice.
- Make the sauce: In the same skillet, melt butter. Add garlic and cook for about 30 seconds.
- Add sun-dried tomatoes and cherry tomatoes. Cook for 2–3 minutes.
- Pour in chicken broth and heavy cream. Add Italian seasoning, pepper and red pepper flakes. Simmer gently for 4–5 minutes—don’t let the cream boil hard.
- Lower the heat and stir in Parmesan until melted and creamy.
- Add spinach and cook for 1–2 minutes, just until wilted.
- Add the cooked penne and sliced chicken. Toss everything together. Add a little reserved pasta water if the sauce is too thick.
- Finish with fresh parsley and extra Parmesan. Serve hot.
Nutrition / Nut Info
Approx. per serving (6 servings):
- Calories: 550–650 kcal
- Protein: 38–45 g
- Carbohydrates: 45–55 g
- Fat: 25–32 g
- Fiber: 4–6 g
Allergens: Contains dairy (cream, butter, Parmesan) and gluten from regular pasta.
Nuts: No tree nuts or peanuts in the basic recipe. Check packaged ingredients for cross-contact.
Q/S — Questions & Answers
Q: Can I use chicken thighs?
A: Yes. Boneless, skinless chicken thighs work very well.
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Half-and-half is a better lighter substitute.
Q: Can I use another pasta?
A: Yes—rigatoni, fusilli, farfalle or spaghetti can work.
Q: Can I make it spicy?
A: Add extra red pepper flakes or a little chili powder.
Q: How long does it keep?
A: Refrigerate in an airtight container for up to 3 days.