Tuscan Chicken Pasta

5 from 60 votes

Tuscan Chicken Pasta

Tuscan Chicken Pasta is a delicious easy dinner that comes together in 30 minutes on the stovetop. Your family will love the rich flavors of this fast dinner.

Prep Time10

Cook Time19

Total Time29

Servings: servings

Calories: 598kcal

Author: Lisa Longley

Ingredients

8 ounces penne pasta cooked according to package instructions (226.8 grams)
2 tablespoons extra virgin olive oil you will need 3 tablespoons total
1 tablespoon Italian Seasoning you will need 1 1/2 tablespoons total
1/2 teaspoon kosher salt or 1/2 teaspoon table salt
dash freshly ground black pepper
1 pound boneless skinless chicken breasts pounded thin, about 1/2 an inch thick, see note 1 (453.6 grams)
1 tablespoon extra virgin olive oil
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 read what half and half is here (227 grams)
1/2 cup grated Parmesan plus more for topping (50 grams)
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 roughly 1 cup (170 grams)
1/2 cup sun dried tomatoes removed from their oil and cut into smaller pieces, see note 2 (240 grams before removing from oil)

Instructions

Bring a large pot of water to a boil, and cook the pasta according to package instructions, making sure to season the water with salt and drain the pasta while it is still al dente.
8 ounces penne pasta
While waiting for the water to come to a boil and while the pasta is cooking, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.
2 tablespoons extra virgin olive oil
Season the chicken on both sides with salt, pepper, and 1 tablespoon Italian seasoning. Add to the skillet. Cook for about four minutes on each side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
1 pound boneless skinless chicken breasts, 1/2 teaspoon kosher salt, 1 tablespoon Italian Seasoning, dash freshly ground black pepper
Remove the chicken from the skillet. Allow to cool a little and then slice.
While waiting for the chicken to cool, add the remaining 1 tablespoon olive oil to the pan. Add the garlic, onion and bell pepper. Sauté until the vegetables are softened, about 5 to 7 minutes.
1 tablespoon extra virgin olive oil, 2 cloves garlic, 1 small yellow onion, 1 red bell pepper
Whisk in the flour, then slowly add the chicken broth, scrapping up any browned bits on the bottom. Slowly add the half and half. Bring to a simmer and cook for five minutes.
1 tablespoon all purpose flour, 1 cup chicken broth, 1 cup half and half
Stir in the parmesan cheese and allow it melt completely. Add the remaining 1/2 tablespoon Italian seasoning and season with salt and pepper. Taste the sauce and season with more salt and pepper to taste.
1/2 cup grated Parmesan, 1/2 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, dash freshly ground black pepper
Stir in the spinach, allowing it to wilt. Now stir in the sun-dried tomatoes, cooked penne, and the chicken.
1/2 cup sun dried tomatoes, 6 ounces fresh baby spinach
Top with more Parmesan cheese and fresh parsley and enjoy!

Video

Notes

For large chicken breasts, cut them into cutlets in order to make them thin. Read more about it here: How to Cut Chicken into Cutlets.
I recommend using the oil packed tomatoes. Make sure to remove them from their oil completely before measuring them. They bring a little extra flavor and moisture to this recipe compared to the dry version.

Nutrition