Description
A rich, one-pan Tuscan-inspired pasta dish with tender chicken, sun-dried tomatoes, spinach, and a velvety Parmesan-cream sauce. Ready in 30 minutes for quick, elegant weeknight comfort.
Ingredients
2 boneless chicken breasts, sliced
3 cups penne pasta
1/2 cup sun-dried tomatoes, chopped
3 cloves garlic, minced
1/2 cup fresh spinach, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
3 tbsp olive oil
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp unsalted butter
2 cups vegetable/clear broth (for deglazing)
1/2 cup milk (optional, lightened version)
Instructions
Preheat oven to 300°F (150°C)
Heat 2 tbsp olive oil in a large skillet over medium-high heat
Add chicken and cook 5-7 minutes per side until golden; transfer to oven 10 minutes to finish
Add remaining 1 tbsp olive oil, sauté garlic 1 minute
Add sun-dried tomatoes, spinach, basil, salt, and pepper; cook 2-3 minutes until spinach wilts
Deglaze pan with broth, scraping up browned bits
Reduce heat, stir in heavy cream and milk (if using); simmer 5 minutes
Toss cooked pasta into the pan, add Parmesan and butter; cook 3-4 minutes until heated through
Serve warm with additional Parmesan if desired
Notes
Use rigatoni or fusilli instead of penne
Swap heavy cream with half-and-half or evaporated milk for lighter version
Add frozen peas during sauce stage for extra vegetables
Let sauce thicken slightly before tossing with pasta
For meat-free option, omit chicken and sauté extra spinach/garlic as base
- Prep Time: 10
- Cook Time: 30
- Category: chicken
- Method: Stovetop / One-pot
- Cuisine: Italian (Modern Tuscan)
Nutrition
- Serving Size: 1 bowl (10 oz raw chicken + 3/4 cup pasta)
- Calories: 540
- Sugar: 4g
- Sodium: 1800mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 165mg