Tuscan Chicken Pasta

Tuscan chicken pasta pairs seared chicken with penne, sun dried tomatoes, and spinach in a creamy (but not too rich) sauce. Makes a great weeknight dinner in just over 30 minutes!

Recipe includes a how-to video!

Course Dinner, Main Course, Main Dish

Cuisine American, Italian

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 655kcal

Author Sam Merritt

Equipment

Large skillet

Ingredients

For the chicken

1 ½ lbs (680 g) chicken breast cut into 1” pieces
½ cup (63 g) all-purpose flour
½ teaspoon table salt
½ teaspoon ground black pepper
2 Tablespoons cooking oil
1 Tablespoon salted butter

For the pasta & sauce

8 oz (227 g) penne pasta or your favorite shape
1 Tablespoon cooking oil
1 Tablespoon salted butter
1 cup (140 g) diced yellow onion about 1 medium yellow onion
1 red bell pepper diced
1 cup julienne-cut sun dried tomatoes well-drained of oil
2 Tablespoons minced garlic
2 teaspoons dried basil
1 ½ teaspoons dried thyme
½ teaspoon table salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon crushed red pepper optional
¾ cup (177 ml) chicken broth
2 cups (473 ml) half and half
4 cups (100 g) fresh baby spinach
1 cup (80 g) grated parmesan cheese (plus additional for topping, if desired)

Instructions

For the chicken

Combine flour, salt, and pepper in a large ziploc bag (or large mixing bowl) and shake or stir to combine.
½ cup all-purpose flour, ½ teaspoon table salt, ½ teaspoon ground black pepper
Add chicken and toss until all chicken is well-coated.
1 ½ lbs chicken breast
Heat oil and butter in a large skillet or Dutch oven over medium-high heat. Once shimmering, shake any excess flour off of the chicken (discard the excess) and cook chicken (do this in batches if necessary, you may need to add more oil between batches) cooking until golden brown and cooked through. Remove chicken to a plate, cover loosely with foil, and set the chicken aside while you prepare the pasta and sauce. You’ll prepare the sauce in the pan the chicken was cooked in, no need to clean it!
2 Tablespoons cooking oil, 1 Tablespoon salted butter

For the pasta and sauce

Reduce stovetop heat to medium and add oil and butter to the skillet (use the same skillet that I cooked the chicken in). Once butter is melted, add onion and pepper and cook, stirring occasionally, until softened (about 5 minutes).
1 Tablespoon cooking oil, 1 Tablespoon salted butter, 1 cup diced yellow onion, 1 red bell pepper
Meanwhile, begin cooking pasta in well-salted water according to package instructions.
8 oz penne pasta
Add tomatoes and garlic and cook until garlic is fragrant (about 30 seconds).
1 cup julienne-cut sun dried tomatoes, 2 Tablespoons minced garlic
Add basil, thyme, salt, pepper, paprika, and crushed red pepper (if using) and stir well.
2 teaspoons dried basil, 1 ½ teaspoons dried thyme, ½ teaspoon table salt, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, ¼ teaspoon crushed red pepper
Drizzle in approximately half of the chicken broth and cook until broth is reduced by at least half.
¾ cup chicken broth
Drizzle in remaining chicken broth then immediately add the half and half. Reduce heat to medium-low (keep the heat on the lower end so the sauce doesn’t separate) and stir frequently while the pasta finishes cooking.
2 cups half and half
Once pasta has cooked through, drain well.
Add cooked, drained pasta to the skillet along with the cooked chicken, spinach, and parmesan cheese. Stir well and cook until sauce thickens (this may happen even before you add the chicken).
4 cups fresh baby spinach, 1 cup grated parmesan cheese
Serve warm, topped with additional parmesan cheese, if desired.

Video

Notes

Storing

Store in an airtight container in the refrigerator for up to 3 days. The sauce thickens in the refrigerator and will not be as creamy/smooth/velvety when reheated.

Nutrition