Description
This Spicy Tuscan Chicken Pasta combines tender chicken breasts, al dente penne pasta, and a creamy, flavorful sauce infused with garlic, red pepper flakes, sun-dried tomatoes, and fresh spinach. Finished with Parmesan cheese and fresh basil, this dish delivers a delicious Italian-inspired meal perfect for a quick weeknight dinner or a comforting weekend treat.
Ingredients
Scale
Chicken and Pasta
- 1 pound boneless, skinless chicken breasts
- 8 ounces penne pasta
- 2 tablespoons olive oil
- Salt and pepper, to taste
Sauce and Flavorings
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach
- Fresh basil, for garnish (optional)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook the chicken for 5-7 minutes on each side or until golden brown and fully cooked through. Remove from the skillet and let rest.
- Sauté Garlic and Red Pepper Flakes: In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Sun-dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes to release their flavor.
- Make Cream Sauce: Pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly.
- Add Chicken and Spinach: Slice the cooked chicken breasts into strips and return them to the skillet. Add the fresh spinach and stir until the spinach wilts into the sauce.
- Toss Pasta: Add the drained pasta to the skillet and toss everything to combine evenly. Adjust seasoning with additional salt and pepper if needed.
- Serve: Remove from heat and serve hot. Garnish with fresh basil leaves if desired for extra aroma and color.
Notes
- You can adjust the amount of red pepper flakes according to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative.
- Sun-dried tomatoes packed in oil add more flavor, but be sure to drain excess oil if using.
- Fresh spinach can be substituted with baby kale or arugula.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
