Description
Creamy Tuscan inspired pasta tossed with grilled chicken, sun dried tomatoes, fresh spinach, and parmesan in a rich garlic cream sauce. A comforting and flavorful dinner perfect for any occasion.
Ingredients
Units
Scale
- 1 pound boneless skinless chicken thighs
- 12 ounces penne pasta
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes, sliced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Drain and set aside.
- Season the chicken thighs with salt, black pepper, and Italian seasoning. Drizzle with 1 tablespoon olive oil.
- Heat a grill pan or skillet over medium heat. Cook the chicken for 5 to 6 minutes per side until fully cooked and internal temperature reaches 165 degrees Fahrenheit. Remove and let rest before slicing.
- In a large skillet over medium heat, add the remaining 1 tablespoon olive oil and sauté the minced garlic for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the sun dried tomatoes and cook for 3 to 4 minutes.
- Add the grated parmesan cheese and stir until melted and the sauce is smooth.
- Add the fresh spinach and cook until wilted.
- Toss the cooked pasta into the sauce and mix until evenly coated.
- Top with sliced grilled chicken and serve warm.
Notes
- Let the chicken rest before slicing to retain juices.
- Reserve a small amount of pasta water to loosen the sauce if needed.
- Use freshly grated parmesan for smoother melting.
- Reheat gently with a splash of cream or water to maintain sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 165mg