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One-Pot Creamy Tuscan Chicken Pasta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 8 oz penne pasta
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces, Italian seasoning, salt, and pepper. Cook until the chicken is lightly browned on all sides.
  • Stir in the minced garlic and cook for one minute until fragrant.
  • Pour in the chicken broth, heavy cream, and sun-dried tomatoes. Add the penne pasta and stir to combine. Bring the mixture to a gentle boil.
  • Reduce the heat to low, cover the pot, and simmer for 12 to 15 minutes. Stir once or twice to keep the pasta from sticking.
  • Remove the lid and stir in the spinach until it wilts. Add the Parmesan cheese and stir until the sauce thickens slightly and coats the pasta.

Notes

Stir the pasta gently during the simmer step to help it cook evenly in the creamy liquid. If the sauce thickens too much before serving, add a splash of broth to loosen it. Leftovers reheat well with a little extra cream stirred in to restore the texture.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife