Creamy Tuscan Chicken Pasta
Servings: 6
Calories: 526kcal
Ingredients
- 8 ounces penne pasta uncooked
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes drained and diced
- 3 cups half and half
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 cup grated parmesan cheese
- 3 cups fresh baby spinach cut into thin strips (julienne)
Instructions
- Cook penne according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Add seasoned chicken breasts to the skillet and cook chicken for 2-3 minutes on each side or until the thickest part reaches 165℉. Remove chicken and let rest for 5-10 minutes before cutting into bite size pieces.
- In the same skillet, add minced garlic, and sundried tomatoes. Cook on medium heat for 2 minutes or until the garlic has softened. Add half and half, bring to a simmer and then reduce heat to low. Add salt and pepper, spinach, and parmesan cheese and stir to combine. Let simmer for a couple minutes to thicken.
- Add the pasta, sliced cherry tomatoes and chicken to the skillet and gently stir to combine. Top with fresh parmesan and basil. Serve warm and enjoy!
