You’re about to discover a Tuscan Chicken Pasta recipe that’s all about balancing flavors and textures.
Picture tender chicken, perfectly seasoned and sautéed to golden perfection, mingling with al dente penne pasta in a creamy, flavorful sauce.
Fresh basil adds an aromatic touch, elevating the dish.
It’s a meal that promises satisfaction and warmth with every bite.
Ready to transform your dinner routine with this Italian-inspired delight?
Kitchen Tools Required
- 1 Large pot
- 1 Large skillet
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Colander
Ingredients
- 12 ounces Penne pasta
- 1 tablespoon Olive oil
- 1 pound Chicken breast, cut into bite-sized pieces
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 3 cloves Garlic, minced
- 1 cup Sun-dried tomatoes, chopped
- 2 cups Spinach, fresh
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1/2 teaspoon Red pepper flakes
- 1 tablespoon Fresh basil, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Tuscan Chicken Pasta, follow this timeline:
Total Time Required: 40 minutes
Preparation (5 minutes):
- Start by gathering all your ingredients and kitchen tools. This includes your large pot, skillet, cutting board, knife, wooden spoon, measuring cups, measuring spoons, and colander.
- Quickly read through the entire recipe to familiarize yourself with the steps.
Cooking Pasta (15 minutes):
- Fill the large pot with water and bring it to a boil.
- Once boiling, add a generous amount of salt to the water and cook the penne pasta according to the package instructions, usually around 10-12 minutes.
- Once cooked, drain the pasta using the colander and set it aside.
Cooking Chicken and Sauce (20 minutes):
- While the pasta is cooking, cut the chicken breast into bite-sized pieces.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.
- Add the seasoned chicken to the skillet and cook for about 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute.
- Add the sun-dried tomatoes and spinach, cooking until the spinach wilts.
- Pour in the heavy cream and bring it to a simmer.
Combining Ingredients (5 minutes):
- Add the cooked pasta and chicken back into the skillet.
- Stir in 1/2 cup of grated Parmesan cheese and 1/2 teaspoon of red pepper flakes.
- Cook for an additional 2-3 minutes until the sauce thickens.
Resting and Serving (5 minutes):
- Remove the skillet from heat and let the dish rest for 5 minutes. This helps the flavors meld together.
- Garnish with 1 tablespoon of fresh chopped basil before serving.
During any waiting periods, such as waiting for the water to boil or the chicken to cook, you can use the time to clean up or prepare the garnishes.
Adjust the red pepper flakes and Parmesan cheese to your taste preference. Enjoy your meal!
Recipe Instructions
Cook the penne pasta according to package instructions and drain.
Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt, black pepper, and Italian seasoning.
Add the chicken to the skillet and cook until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add garlic and sauté for 1 minute until fragrant.
Add sun-dried tomatoes and spinach, cooking until the spinach wilts.
Stir in the heavy cream and bring to a simmer.
Add the cooked pasta, chicken, Parmesan cheese, and red pepper flakes to the skillet, stirring to combine.
Cook for another 2-3 minutes until the sauce thickens.
Remove from heat and let it rest for 5 minutes.
Garnish with fresh basil before serving.
Serving Tips
- Garlic Bread: Serve with warm, crusty garlic bread to soak up the creamy sauce.
- Mixed Green Salad: A revitalizing salad with a light vinaigrette pairs well to balance the richness of the pasta.
- Roasted Vegetables: Add a side of roasted vegetables like zucchini or bell peppers for extra flavor and nutrition.
- Bruschetta: Offer a classic tomato bruschetta as an appetizer to complement the Italian flavors.
- Chilled White Wine: A crisp white wine such as Pinot Grigio enhances the creamy and savory elements of the dish.
Storage
To store Tuscan Chicken Pasta, place it in an airtight container and refrigerate for up to 3 days.
Reheat gently on the stove, adding a splash of cream if needed.
Freezing
To freeze Tuscan Chicken Pasta, allow it to cool completely.
Then transfer it to an airtight container.
Label with the date and freeze for up to 3 months for best quality.
Reheating
To reheat Tuscan Chicken Pasta, use a skillet over medium heat with a splash of cream or chicken broth.
Stir frequently until warmed through.
Avoid microwaving to maintain texture.
Final Thoughts
Tuscan Chicken Pasta is a delightful dish that combines tender chicken, flavorful sun-dried tomatoes, and fresh spinach in a creamy Parmesan sauce.
It’s a quick and easy recipe that’s perfect for a weeknight dinner.
Be sure to generously salt your pasta water to enhance the pasta’s flavor.
Adjust the amount of red pepper flakes based on your spice preference.
Don’t hesitate to add more Parmesan cheese for a richer sauce.
Enjoy this Italian-inspired meal that’s sure to please the whole family.
Frequently Asked Questions
Can I Use a Different Type of Pasta for This Recipe?
Absolutely, you can swap the penne for another pasta type like fusilli or farfalle. Just make sure it holds the creamy sauce well. Remember, cooking times may vary, so check for al dente texture before draining.
Is There a Substitute for Heavy Cream to Make It Lighter?
You can swap heavy cream with half-and-half or whole milk for a lighter option. To maintain creaminess, consider adding a spoonful of Greek yogurt or a splash of chicken broth. Adjust seasoning to taste.
What Wine Pairs Well With Tuscan Chicken Pasta?
You’ll want to pair it with a medium-bodied white wine like a Chardonnay or Pinot Grigio. These wines balance the rich creaminess and complement the Italian herbs, enhancing the dish’s flavors without overpowering them.
Are There Vegetarian Alternatives to the Chicken in This Dish?
You can replace the chicken with chickpeas or tofu for a vegetarian twist. Both options absorb flavors well and offer a delightful texture. Sauté with garlic and Italian seasoning to enhance the dish’s savory profile.
How Can I Make This Dish Gluten-Free?
To make this dish gluten-free, substitute regular penne with gluten-free pasta. Ascertain all other ingredients, like sun-dried tomatoes and Italian seasoning, are certified gluten-free. This way, you’ll enjoy the flavors without compromising dietary needs.
Tuscan Chicken Pasta
Equipment
- 1 Large pot
- 1 large skillet
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 colander
Ingredients
- 12 ounces Penne pasta
- 1 tablespoon Olive oil
- 1 pound Chicken breast cut into bite-sized pieces
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 3 cloves Garlic minced
- 1 cup Sun-dried tomatoes chopped
- 2 cups Spinach fresh
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1/2 teaspoon Red pepper flakes
- 1 tablespoon Fresh basil chopped
Instructions
- Cook the penne pasta according to package instructions and drain.
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt, black pepper, and Italian seasoning.
- Add the chicken to the skillet and cook until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Add sun-dried tomatoes and spinach, cooking until the spinach wilts.
- Stir in the heavy cream and bring to a simmer.
- Add the cooked pasta, chicken, Parmesan cheese, and red pepper flakes to the skillet, stirring to combine.
- Cook for another 2-3 minutes until the sauce thickens.
- Remove from heat and let it rest for 5 minutes.
- Garnish with fresh basil before serving.
Notes
