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Tuscan Chicken Pasta with sun-dried tomatoes in a cast iron skillet garnished with parsley and parmesan cheese.

Tuscan Chicken Pasta

Author: Marsha McDougal
Creamy Tuscan Chicken Pasta with tender chicken breast, sun-dried tomatoes, spinach and a creamy parmesan sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Video

Equipment

Ingredients
  

  • 8 oz. penne pasta
  • 2 boneless, skinless chicken breasts (cut in half lengthwise)
  • 2 teaspoon Italian seasoning divided
  • 2 teaspoon fine sea salt divided
  • 1 teaspoon black pepper divided
  • 1 teaspoon paprika
  • ½ cup flour
  • ½ teaspoon garlic powder
  • 2 tablespoons oil
  • 3 tablespoons butter divided
  • ½ yellow onion diced
  • 4 garlic cloves minced
  • ½ cup sun-dried tomatoes drained
  • 1 ½ cups heavy cream
  • ½ cup chicken broth
  • ½ cup grated parmesan cheese
  • 3 cups packed baby spinach
  • salt and pepper to taste

Instructions
 

  • In a large pot of salted boiling water, add the pasta and cook according to the box instructions. (If you have a 1 lb. box of pasta only use half of the box and save the rest for another day).
  • On a cutting board, cut the chicken breast in half lengthwise to make 4 chicken cutlets. In a small bowl mix together 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon paprika. Season the chicken breasts on both sides with the spice mixture.
  • In a separate shallow dish, add the flour and season the flour with ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon garlic powder. Lightly flour each chicken breast on both sides and shake off any excess flour.
  • In a large 12 inch skillet, heat 2 tablespoon of oil and 1 tablespoon butter over medium heat. Add the chicken breasts and cook for 4 minutes on each side until golden brown. Chicken should reach 165°F with a meat thermometer. Once done, remove the chicken to a plate, cover with foil, and set aside.
  • In the same skillet, melt 2 tablespoon butter, add the diced onion and saute for 2-3 minutes. Next add the minced garlic and sun-dried tomatoes. Saute for another 1-2 minutes.  
  • Next turn the heat down to medium-low and slowly pour in the chicken broth and stir. Now add the heavy cream, grated parmesan cheese, 1 teaspoon of Italian seasoning and ½ teaspoon sea salt. Stir well.
  • Once the parmesan cheese is melted add the spinach and cooked pasta to the skillet with the sauce. Mix well until all the pasta is fully coated with the sauce.
  • Slice the chicken breasts into strips or cut into bite size pieces. Add chicken on top of the pasta or mix in with the pasta and the sauce. Sprinkle more parmesan cheese on top and enjoy!

Notes

Make sure to use kosher or sea salt. If you’re using fine table salt, cut the salt measurements in half
If you prefer your spinach not to cook as long, you can add it last at the same time as the pasta

Nutrition

Serving: 1servingCalories: 883kcalCarbohydrates: 71gProtein: 31gFat: 54gCholesterol: 171mgSodium: 1686mgFiber: 5gSugar: 10g
Course Dinner, Main Course
Cuisine Italian
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