Tuscan 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
Scale
- 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.