Tuscan Chicken Penne Pasta with Sun-Dried Tomatoes

Step 1: Cook the Penne Pasta

1. Bring a large pot of salted water to a boil.
2. Add the penne pasta and cook according to the package instructions until al dente.
3. Before draining, reserve approximately 1/2 cup of pasta water.
4. Drain the pasta and set it aside.

Step 2: Season the Chicken

1. Place the diced chicken breast in a bowl.
2. Season with Italian seasoning, paprika, salt, and black pepper.
3. Toss well to coat the chicken evenly.

Step 3: Cook the Chicken

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the seasoned chicken in a single layer.
3. Cook for approximately 5–7 minutes, stirring occasionally, until golden brown and cooked through.
4. Ensure the thickest pieces reach an internal temperature of 165°F (74°C).
5. Transfer the cooked chicken to a plate and set aside.

Step 4: Sauté the Garlic and Sun-Dried Tomatoes

1. Reduce the heat to medium.
2. Add the chopped sun-dried tomatoes to the same skillet.
3. Cook for 1–2 minutes, stirring gently to release their flavor.
4. Add the minced garlic and cook for another 30 seconds until fragrant.
5. If using red pepper flakes, add them now.

Step 5: Prepare the Creamy Parmesan Sauce

1. Pour the chicken broth into the skillet and stir, scraping up any flavorful browned bits from the bottom.
2. Add the heavy cream and bring the mixture to a gentle simmer.
3. Reduce the heat to medium-low and cook for 2–3 minutes, stirring occasionally.
4. Gradually stir in the grated Parmesan cheese until melted and smooth.
5. Taste the sauce and adjust the salt and black pepper as needed.
6. Avoid boiling the sauce vigorously, as this can cause it to separate.

Step 6: Add the Spinach

1. Add the fresh spinach to the sauce.
2. Stir gently for 1–2 minutes until the spinach wilts.
3. If the sauce becomes too thick, add a splash of the reserved pasta water or chicken broth.

Step 7: Combine Everything

1. Return the cooked chicken to the skillet.
2. Add the drained penne pasta.
3. Toss everything together until the pasta and chicken are evenly coated in the creamy sauce.
4. Simmer gently for 1–2 minutes to allow the flavors to combine.
5. If necessary, add a little more pasta water to achieve your preferred consistency.

Step 8: Garnish and Serve

1. Remove the skillet from the heat.
2. Sprinkle with freshly chopped parsley or basil.
3. Add extra grated Parmesan cheese if desired.
4. Serve immediately while the sauce is warm, creamy, and delicious.

Tips for the Best Tuscan Chicken Pasta

• Use freshly grated Parmesan: It melts more smoothly and gives the sauce a richer flavor.
• Don’t overcook the chicken: Remove it from the skillet once it reaches 165°F (74°C) to keep it tender.
• Choose flavorful sun-dried tomatoes: Oil-packed tomatoes provide excellent flavor and can be drained before chopping.
• Save some pasta water: Its starch helps the sauce cling to the penne.
• Add spinach at the end: This keeps it tender and preserves its fresh color.
• Adjust the sauce: Add a little chicken broth if you prefer a lighter consistency, or extra Parmesan for a thicker sauce.

Delicious Variations

Tuscan Chicken Pasta with Mushrooms: Add 1 cup of sliced mushrooms and sauté them before adding the garlic.

Spicy Tuscan Chicken Pasta: Increase the red pepper flakes for a little extra heat.

Lighter Creamy Chicken Pasta: Replace some of the heavy cream with additional chicken broth. The sauce will be less rich but still flavorful.

Tuscan Chicken Pasta with Mozzarella: Stir in a small handful of shredded mozzarella at the end for an extra-cheesy finish.

Low-Carb Option: Replace the penne with zucchini noodles or serve the creamy Tuscan chicken over steamed vegetables.

Frequently Asked Questions

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