One-Pot Creamy Tuscan Chicken Pasta
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 8 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is lightly browned on all sides.
- Stir in the minced garlic and Italian seasoning. Cook for about 30 seconds until the garlic becomes fragrant.
- Pour in the chicken broth and heavy cream. Add the penne pasta and bring the mixture to a gentle simmer.
- Cover the pot and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Remove the pot from the heat. Stir in the Parmesan cheese, sun-dried tomatoes, and fresh spinach until the spinach wilts and everything is evenly combined.
Notes
Stir the spinach in right at the end so it stays bright and does not overcook. If the sauce thickens too much while sitting, add a splash of broth or cream when reheating. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a little extra liquid to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board