Tuscan Chicken Pasta
This Tuscan chicken pasta is creamy, cheesy, and decadent. In as little as 30 minutes you can have restaurant quality pasta on the table for the perfect weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 lb boneless skinless chicken breast
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 2 c baby spinach
- 8 oz sun-dried tomatoes in oil, drained
- 2 c heavy cream
- 1 c milk
- ⅔ c grated Parmesan cheese
- 8 oz penne pasta
Instructions
- Cut the chicken into 1 inch cubes.
- Add the olive oil and chicken to a cast iron skillet, then season with the salt, pepper, and garlic.
- Cook the chicken over medium heat until cooked through, about 10 minutes.
- While the chicken is cooking, make your pasta noodles. Fill a large pot halfway with water, bring to a boil, add the noodles, and cook over high heat for 8 minutes. Then drain the water.
- Remove cooked chicken from the skillet, set aside.
- Saute the butter, sun-dried tomatoes and spinach over medium heat until the spinach has started to wilt.
- Add the cream and milk, and cook until it comes to a simmer.
- Remove from heat and stir in the Italian seasoning, and Parmesan cheese.
- Add the chicken and pasta, stir, and serve.
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