Creamy Tuscan Chicken Pasta with Spinach and Sun-Dried Tomatoes
By Samira Cole
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Cooking the chicken over medium-high heat leaves bits and other particles on the bottom of the pan․ I added chicken broth to the cream sauce to flavor it while cooking over medium-low heat to melt the Parmesan cheese in the cream sauce․ I didn't want the sun-dried tomatoes to be overwhelmed by the cream sauce․
Pound the chicken breasts to an even thickness․ Brown the chicken breasts for 5 to 7 minutes on each side without flipping before flipping․ I pull the chicken breasts off the grill or pan when they reach 165°F (74°C) on a food thermometer․ Avoid touching the chicken breasts while making a sauce to eat with the chicken․ Slicing the chicken after it rests helps keep the chicken moist‚ and the chicken stays present with the pasta after serving․
Cook onions and garlic in a large pan and add broth․ Stir to remove browned bits from the bottom of the pan․ The browned bits will soften when simmered․ Simmer the creamed mixture gently․ Boiling the mixture with added cheese could cause a curdled sauce․ Freshly grated Parmesan cheese mixes more easily with a sauce than shredded Parmesan cheese․
Reserve some pasta cooking water when draining․ Add some reserved pasta cooking water to the sauce if it appears too thick․ Pasta cooking water contains starch that can help keep the sauce from becoming too thin․ Penne is recommended for this recipe because it pairs well with the sauce‚ but you can substitute fettuccine if you like it better or have it available․ Cook the spinach until it wilts․ Stir all ingredients well before serving․
Why you'll love this recipe
- Pounded chicken cooks in 5 to 7 minutes on each side and can be sliced thick or thin with no difference in cooking time․
- The sauce is prepared in the same pan as the chicken and deglazed with broth․ A second pan is unnecessary and avoids extra cleanup․
- Giving the chicken time to rest before cutting keeps the pieces moist when they go back into the pan․
- Sauces cooked with pasta can be thinned with reserved pasta cooking water․
- The spinach is cooked in the sauce at the end without needing a separate pan․
- It takes 30 minutes to cook‚ including time to cook the pasta and chicken at the same time․
Ingredients
- •1 pound chicken breasts (boneless, skinless, pounded to an even thickness)
- •8 ounces penne or fettuccine pasta
- •2 tablespoons olive oil
- •1 teaspoon Italian seasoning
- •1 teaspoon salt (divided)
- •½ teaspoon black pepper
- •½ cup yellow onion (finely chopped)
- •4 cloves garlic (minced)
- •½ cup chicken broth
- •1 cup heavy cream
- •½ cup sun-dried tomatoes in oil (drained and chopped)
- •¾ cup Parmesan cheese (freshly grated)
- •2 cups fresh spinach (packed)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- 2
Season the chicken breasts with Italian seasoning, salt, and black pepper while the pasta cooks. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden and cooked through, then remove it from the skillet and set aside.
- 3
Add the chopped onion to the same skillet and cook for 2-3 minutes until soft. Add the minced garlic and cook for 1 minute more until fragrant.
- 4
Pour in the chicken broth and deglaze the pan, scraping up the browned bits. Bring it to a simmer.
- 5
Reduce the heat to medium-low. Stir in the heavy cream and sun-dried tomatoes, then simmer gently for 3-4 minutes to thicken. Stir in the grated Parmesan until the sauce is smooth.
- 6
Slice the rested chicken. Add the cooked pasta, sliced chicken, and fresh spinach to the skillet. Stir until the spinach wilts and everything is coated, adding a splash of reserved pasta water if needed.
- 7
Serve immediately with extra Parmesan if desired.
FAQ
Nutrition (per serving)
Calories
750
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
