Creamy Tuscan Chicken Pasta
A delicious and satisfying dish featuring tender chicken, fresh vegetables, and a rich creamy sauce, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 8 oz penne pasta
- 2 pieces boneless, skinless chicken breasts Ensure they are fully cooked.
- 2 tablespoons olive oil For cooking the chicken.
- 3 cloves garlic, minced Add flavor to the sauce.
- 1 cup cherry tomatoes, halved Provides freshness.
- 1 cup spinach Rich in vitamins.
- 1/2 cup heavy cream Makes the sauce creamy.
- 1/2 cup grated Parmesan cheese Add more for richer flavor.
- to taste Salt and pepper For seasoning.
- Fresh basil for garnish Enhances presentation.
Instructions
Preparation
- Cook the penne pasta according to package instructions; drain and set aside.
Cooking Chicken
- In a large skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper, then add to the skillet.
- Cook for about 6-7 minutes per side or until fully cooked.
- Remove and slice the chicken.
Making the Sauce
- In the same skillet, add minced garlic and sauté for 1 minute.
- Add cherry tomatoes and spinach, cooking until spinach wilts.
- Stir in the heavy cream and Parmesan cheese, mixing well.
- Return the sliced chicken to the skillet and combine with the sauce.
Combining
- Add the cooked pasta to the skillet, tossing to coat.
- Serve with fresh basil on top.
Notes
Cool pasta before storing. Store in an airtight container and refrigerate for up to 3-4 days. Reheat by adding a splash of milk or cream and warming over low heat.