Tuscan Garlic Chicken Penne with Creamy Herbs is a delightful dish that combines the richness of creamy sauce with tender pieces of chicken and vibrant vegetables. Perfect for busy weeknights, this dish is not only quick to prepare but also offers a burst of flavor that can turn an ordinary dinner into something special. Whether you’re feeding a family or entertaining guests, this recipe delivers comfort and satisfaction in every bite.
Why you’ll love this dish
One of the standout features of Tuscan Garlic Chicken Penne is its versatility. It’s an ideal choice for a cozy family dinner or an impressive dish for guests at a casual gathering. The combination of chicken, spinach, and sun-dried tomatoes creates a beautiful harmony of flavors, while the creamy sauce coats the penne perfectly. Plus, it comes together in under 30 minutes, making it a budget-friendly and time-efficient option.
"This dish was a hit with my family! It’s creamy, flavorful, and everyone went back for seconds."
Step-by-step overview
Making Tuscan Garlic Chicken Penne with Creamy Herbs is both simple and fun. You’ll start by cooking the pasta, then move on to sautéing the chicken until it’s golden brown. Incorporating garlic and sun-dried tomatoes adds depth, and by stirring in fresh spinach and a luscious sauce, you’ll create a creamy immersion for the penne. Finally, tossing everything together creates a delightful medley that’s perfect for serving.
What you’ll need
To bring this delectable recipe to life, you’ll need the following ingredients:
- 12 oz penne pasta
- 1½ lbs boneless skinless chicken breast, cut into bite-sized pieces
- Salt and black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), drained and chopped
- 2 cups baby spinach
- ¾ cup heavy cream
- ½ cup milk
- 1 tsp dried basil
- ½ tsp dried thyme
- ¾ cup grated parmesan
Feel free to customize based on your preferences—chicken can be swapped for shrimp or a vegetarian protein if desired!
Step-by-step instructions
- Begin by cooking the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat.
- Season the chicken pieces with salt, black pepper, garlic powder, and Italian seasoning before adding them to the skillet. Cook until golden brown and cooked through, then remove from the skillet and set aside.
- In the same skillet, add minced garlic and sun-dried tomatoes and cook for about 1-2 minutes until fragrant.
- Next, toss in the baby spinach and cook until wilted.
- Pour in the heavy cream and milk, stirring to create a smooth mixture. Add the dried basil and thyme, bringing it to a gentle simmer.
- Stir in the grated parmesan cheese, allowing it to melt and create a creamy sauce.
- Finally, add the cooked penne and chicken to the sauce, tossing everything together to coat thoroughly.
- Heat for another 2-3 minutes until warmed through.
- Serve warm and savor each comforting bite!
Best ways to enjoy it
Tuscan Garlic Chicken Penne is delicious on its own, but you can elevate your meal with a few simple touches. Serve it with a fresh garden salad dressed in a light vinaigrette or pair it with garlic bread for a heartier option. A sprinkle of extra parmesan or a handful of fresh herbs on top can add a delightful finishing touch.
Storage and reheating tips
To best preserve your Tuscan Garlic Chicken Penne, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the dish for up to 2 months. When reheating, do so in a skillet over low heat, adding a splash of milk or cream to restore some of its original creaminess.
Helpful cooking tips
For a more robust flavor, consider marinating the chicken in Italian herbs before cooking. Additionally, if you like a little kick, add crushed red pepper flakes while sautéing the garlic. For a vegetarian version, swap the chicken for mushrooms or tofu and increase the quantity of sun-dried tomatoes for depth. This dish is highly adaptable!
Creative twists
Try out different flavor combinations to make this dish your own. Swap the penne for fusilli or rigatoni for a different texture. You could also fold in other vegetables like bell peppers or zucchini, and experiment with different cheese—like feta for a tangy kick or mozzarella for a melty finish.
Common questions
What can I substitute for heavy cream in this recipe?
You can use half-and-half or a combination of milk and Greek yogurt for a lighter take.How long does this dish take to prepare?
The entire process, from start to finish, takes about 30 minutes, making it a great weeknight dinner option.Can I make this recipe ahead of time?
While it’s best enjoyed fresh, you can prepare the chicken and sauce in advance and toss in the pasta right before serving.
Cooking Tuscan Garlic Chicken Penne with Creamy Herbs not only fills your stomach but also warms your heart. Delight your family or treat your friends with this comforting meal that serves up flavor with every forkful!
PrintTuscan Garlic Chicken Penne with Creamy Herbs
A delightful dish combining creamy sauce with tender chicken and vibrant vegetables, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 12 oz penne pasta
- 1½ lbs boneless skinless chicken breast, cut into bite-sized pieces
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), drained and chopped
- 2 cups baby spinach
- ¾ cup heavy cream
- ½ cup milk
- 1 tsp dried basil
- ½ tsp dried thyme
- ¾ cup grated parmesan
Instructions
- Begin by cooking the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat.
- Season the chicken pieces with salt, black pepper, garlic powder, and Italian seasoning before adding them to the skillet. Cook until golden brown and cooked through, then remove from the skillet and set aside.
- In the same skillet, add minced garlic and sun-dried tomatoes and cook for about 1-2 minutes until fragrant.
- Next, toss in the baby spinach and cook until wilted.
- Pour in the heavy cream and milk, stirring to create a smooth mixture. Add the dried basil and thyme, bringing it to a gentle simmer.
- Stir in the grated parmesan cheese, allowing it to melt and create a creamy sauce.
- Finally, add the cooked penne and chicken to the sauce, tossing everything together to coat thoroughly.
- Heat for another 2-3 minutes until warmed through.
- Serve warm and savor each comforting bite!
Notes
Customize by swapping chicken for shrimp or a vegetarian protein. Store leftovers in an airtight container for up to 3 days.