Ingredients
For the Pasta
- 8 ounces penne pasta (226.8 grams), cooked according to package instructions
- Salt for pasta water
For the Chicken
- 1 pound boneless skinless chicken breasts (453.6 grams), pounded thin (about 1/2 inch thick)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt (or 1/2 teaspoon table salt)
- Dash freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided (3 tablespoons total used in recipe)
For the Sauce and Vegetables
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth (226 grams)
- 1 cup half and half (227 grams)
- 1/2 cup grated Parmesan cheese (50 grams), plus more for topping
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- Dash freshly ground black pepper
- 6 ounces fresh baby spinach (170 grams)
- 1/2 cup sun-dried tomatoes, drained of oil and chopped (about 120 grams after draining)
Instructions
- Cook pasta: Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat oil for chicken: While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season and cook chicken: Season the chicken breasts on both sides with salt, pepper, and 1 tablespoon Italian seasoning. Add the chicken to the hot skillet and cook for about 4 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and browned.
- Rest and slice chicken: Remove cooked chicken from skillet and allow it to rest until slightly cooled, then slice into strips or bite-sized pieces.
- Sauté vegetables: Add the remaining 1 tablespoon olive oil to the same skillet. Add minced garlic, diced onion, and red bell pepper. Sauté for 5 to 7 minutes until the vegetables soften and become fragrant.
- Make the sauce: Whisk in the flour to coat the sautéed vegetables evenly. Gradually pour in the chicken broth while scraping up any browned bits from the skillet bottom. Slowly add half and half, then bring the mixture to a gentle simmer. Let it cook for 5 minutes to thicken slightly.
- Add cheese and seasonings: Stir in the grated Parmesan cheese until fully melted into the sauce. Add the remaining 1/2 tablespoon Italian seasoning and season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Finish with greens and tomatoes: Stir fresh baby spinach into the sauce and allow it to wilt. Then add the chopped sun-dried tomatoes, cooked penne pasta, and sliced chicken. Gently toss everything to combine and heat through.
- Serve and garnish: Plate the Tuscan Chicken Pasta and top with additional Parmesan cheese and fresh parsley if desired. Serve immediately and enjoy the rich, creamy flavors.
Notes
- Pound the chicken breasts to an even thickness to ensure they cook uniformly and quickly.
- Drain sun-dried tomatoes well before adding to avoid excess oil in the sauce.
- Use half and half for a creamy but not overly heavy sauce; whole milk or cream can be substituted but will alter texture.
- Ensure pasta is al dente to prevent it from becoming mushy when combined with the sauce.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
