Creamy Chicken Tuscan Pasta
Golden chicken, cherry tomatoes, and spinach tossed with penne in a garlic Parmesan cream sauce.
Equipment
- Large deep skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 8 oz penne pasta
- 1 tsp kosher salt for the pasta water
- 1 lb boneless skinless chicken breast cut into 3/4 inch pieces
- ½ tsp kosher salt for the chicken
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 cup fresh baby spinach packed
- 1 cup heavy cream
- ½ cup grated Parmesan cheese freshly grated
- 1 tsp Italian seasoning
Instructions
Cooking
- Boil the pasta. Cook the penne in salted water for 1 minute less than the package directs, reserve 1/2 cup of the cooking water, and drain.
- Sear the chicken. Season the dry chicken with salt and pepper, then brown it in the melted butter over medium high heat for 6 to 7 minutes, until golden and 165 degrees F inside. Set it aside.
- Soften the vegetables. Cook the garlic for 30 seconds on medium heat, add the tomatoes until they wrinkle, about 3 minutes, then stir in the spinach until it wilts, about 2 minutes.
- Simmer the sauce. Pour in the cream, scrape up the browned bits, and add the Parmesan and Italian seasoning. Simmer 3 to 4 minutes until it coats a spoon.
- Toss and serve. Fold in the chicken and pasta, loosen with reserved water as needed, and serve hot.
Notes
Substitutions: Use rigatoni or rotini for the penne, half and half for part of the cream, and kale for the spinach.
Tips: Save the pasta water and add it a spoonful at a time to loosen the sauce.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze. Reheat in a skillet with a splash of milk until the chicken reaches 165 degrees F.