Creamy Tuscan Chicken Pasta
Looking for a simple, delicious chicken and pasta recipe? This super flavorful Creamy Tuscan Chicken Pasta recipe is a great weeknight dinner option. Made in under 30 minutes and with ingredients you likely already have!
Equipment
- Large Skillet This large 12" skillet is fantastic for one-pan meals!
Ingredients
- 1 1/2 lb. chicken breasts boneless, skinless, cubed into 1" pieces
- 2 Tablespoons olive oil
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the Sauce:
- 2 Tablespoons sun dried tomato oil reserved oil from the jar of sun dried tomatoes
- 1 (7 oz. jar) sun dried tomatoes any additional oil drained off
- 2 teaspoons minced garlic about 2-3 cloves
- 1 (12 oz. can) evaporated milk
- 1 Tablespoon Dijon mustard
- 3 cup fresh spinach
- 10 oz. penne pasta cooked to al dente
- 1/4 cup grated Parmesan cheese
- Chopped parsley optional for garnish
Instructions
- Begin heating water to cook pasta. Cook the pasta to al dente according to package directions. For penne pasta this is usually 8-9 minutes.
- While pasta cooks, heat a large skillet over medium-high heat. Add in the olive oil. Add the diced chicken, and season with the garlic salt, paprika, garlic powder and pepper. Brown the chicken on all sides until cooked fully, about 5-6 minutes. Transfer the cooked chicken to a bowl, and cover to keep warm.
- Drain off any excess moisture the chicken may have rendered. Wipe the skillet clean with paper towels. Return the skillet back to medium-high heat. Add in 2 tablespoons of the oil from the sun dried tomatoes. (Drain off the remaining oil.) Add in the sun dried tomatoes and garlic. Sautee the tomatoes and garlic for 2-3 minutes.
- To the tomatoes and garlic, pour in the evaporated milk and mustard. Cook over medium heat, and bring to a low simmer. The sauce will begin to thicken. Add in the spinach and stir until the spinach wilts into the sauce.
- To the sauce, add back the chicken and cooked pasta. Toss together to coat all ingredients. Top with the Parmesan cheese and parsley, if desired. Serve right away while hot.
Notes
Love the sauce and want more? Add in a second can of evaporated milk, a second tablespoon of mustard and extra spinach. This will render an even more cream sauce!
Storage: store any leftovers in an airtight container. Refrigerated, the pasta will keep for up to 5 days.
Nutrition
Serving: 1gCalories: 193kcalCarbohydrates: 18gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 5mgSodium: 420mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!