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5.0 from 6 votes

Tuscan Garlic Chicken Pasta

Juicy chicken breasts lay in a bed of penne noodles, creamy garlic sauce, sun-dried tomatoes and spinach. This pasta is so delicious, you’ll be licking your plate clean.

Cook Time
mins
Servings: 6
Course: Main Course , Condiments , Lunch , Dinner , Others
Cuisine: Italian , American

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 pound boneless, skinless chicken breasts diced
  • salt and black pepper to taste
  • 8 ounces penne pasta
  • 1 pint Heavy Whipping Cream
  • 1/2 cup chicken broth
  • 1/2 Tablespoon minced garlic
  • 2 teaspoons Italian seasoning
  • 2/3 cup fresh parmesan cheese grated
  • 1/2 Tablespoon all-purpose flour
  • 1 Tablespoon water
  • 1 cup sun dried tomatoes drained then chopped
  • 1 cup baby spinach

Instructions

    Cup of Yum
  1. Heat the olive oil in a large skillet, over medium heat. Add the diced chicken and season with salt and pepper. Stir and cook chicken until no longer pink in the center; about 10 minutes or so. Transfer chicken to a large plate and tent with foil to keep warm.
  2. Meanwhile, cook the penne pasta until al dente; according to package directions. Drain, cover, and set aside.
  3. Carefully wipe the skillet clean. Add the heavy cream, chicken broth, garlic, Italian seasoning and parmesan cheese to skillet. Whisk mixture over medium heat.
  4. In a small bowl, mix the flour and water together to create a slurry. Pour the slurry into the cream mixture. Continue to cook and stir cream mixture until it thickens.
  5. Add the sun dried tomatoes, spinach and cooked chicken to the thickened sauce. Stir to combine. Next, pour in the cooked, drained pasta and carefully toss everything together until combined. Serve and enjoy!

Notes

  • Nutrition Info: 1 serving = 556 calories / 32 fat / 38 carbs / 26 protein
  • Recipe yields 6 servings total.