If you’re dreaming of a comforting homemade dinner that brings the taste of Italy to your table, look no further than this irresistible Tuscan chicken pasta. This dish mixes juicy chicken, creamy sauce, and perfectly cooked pasta to create an explosion of flavors that will have everyone at the table asking for seconds.
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I learned to make this delightful meal during a family trip to Tuscany. We stumbled upon a quaint family-owned restaurant where the chef, who was also the owner, shared this recipe with us. Each time I cook it, I am transported back to that moment and the warmth and love of the Tuscan countryside.
Why You’ll Love This Recipe
This Tuscan chicken pasta is not only a feast for the taste buds, but it’s also incredibly practical for busy weeknights. With fresh, vibrant ingredients, it’s a surefire way to impress guests or treat your family. Plus, everything comes together in one pan, cutting down on cleanup time!
Ingredients Notes
The heart of this dish lies in its fresh ingredients. Opt for organic chicken if possible, and don’t skip the sun-dried tomatoes for their tangy sweet flavor. For a silky smooth sauce, use heavy cream instead of half-and-half.
Recipe Steps
Step 1
Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and cook the chicken until golden brown on both sides. Remove and set aside.
Step 2
In the same skillet, add minced garlic and sauté until fragrant. Add sun-dried tomatoes and stir for about 2 minutes.
Step 3
Pour in the chicken broth and bring it to a simmer. Reduce heat and let the mixture reduce by half.
Step 4
Add heavy cream and parmesan cheese, stirring continuously until the cheese has melted and the sauce thickens. Return the cooked chicken to the skillet along with cooked pasta.
Step 5
Toss everything together until the pasta is well coated, and the chicken is heated through. Season with more salt and pepper to taste and garnish with fresh basil before serving.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream in a saucepan to loosen the sauce as it warms. This dish can also be frozen for up to 1 month, but be aware that the cream sauce may separate slightly upon thawing.
Variations & Substitutions
For a lighter version, substitute half of the cream with chicken broth. You can also use shrimp or tofu for a delicious twist, or try gluten-free pasta to accommodate dietary needs.
Serving Suggestions
This dish pairs wonderfully with a crisp green salad and a glass of chilled white wine. Whether you’re having a cozy dinner at home or entertaining guests, it’s the perfect centerpiece for a hearty meal.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely! While I recommend fettuccine or penne for their ability to hold the sauce, feel free to use your favorite pasta shape. Just ensure it’s cooked al dente for the best texture.
What can I use instead of heavy cream? If you’re looking for a lower-fat option, you can substitute with half-and-half or even full-fat coconut milk for a unique flavor twist.
Is this recipe spicy? The current recipe is not spicy. However, if you want to add a kick, sprinkle in some red pepper flakes or a dash of cayenne pepper.
Creamy Spinach & Chicken Penne: A Flavorful Italian Delight
Ingredients
Chicken
- 1.5 pounds boneless skinless chicken thighs cut into bite-sized pieces
- 2 tablespoons olive oil
Pancetta
- 6 oz pancetta diced
Pasta
- 12 oz penne pasta
Sauce
- 3 tablespoons butter
- 1 medium yellow onion diced
- 6 cloves garlic minced
- 2 cups heavy cream
- 3 cups baby spinach roughly chopped
- 1 cup Parmesan cheese grated, plus more for serving
Spices for Chicken
- 1.5 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- In a bowl, mix Italian seasoning, garlic powder, salt, and pepper. Season chicken pieces with this mix.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 6-7 minutes. Remove from skillet.
- In the same skillet, add butter and pancetta. Cook until pancetta is crispy, about 4 minutes.
- Add onion and cook until soft. Stir in garlic and cook until fragrant.
- Pour in heavy cream, bring to a simmer, and add spinach. Cook until spinach is wilted.
- Stir in Parmesan cheese until melted. Add chicken back to the skillet. Adjust seasoning if necessary.
- Cook pasta according to package instructions and toss with the sauce. Serve with extra grated Parmesan.
