Description
A rich and creamy Tuscan chicken pasta dish, perfect for a satisfying family meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 pound pasta (like fettuccine or penne)
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add pasta and minced garlic to the skillet. Pour in chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.
- Stir in heavy cream, sun-dried tomatoes, and Parmesan cheese. Bring to a gentle simmer.
- Return chicken to the skillet. Add spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a spicier version, add a pinch of red pepper flakes with the garlic.
- You can substitute spinach with kale or broccoli florets.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American