Tuscan Chicken Pasta
from kristineskitchenblog.comThis Tuscan chicken pasta is a creamy, one-pan pasta with chicken, sun-dried tomatoes, spinach, and Parmesan. It's simple enough for a busy weeknight and so good that you'll want to go back for seconds!
Servings: 4 servings
Calories: 521kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- ⅓ cup chopped shallots
- 3 cloves garlic minced
- ¼ cup chopped oil-packed sun-dried tomatoes drained
- 1 teaspoon Italian seasoning
- 1 ¾ cups low sodium chicken broth one 14.5 ounce can
- ¾ cup water
- 8 ounces penne pasta
- ½ cup grated Parmesan cheese
- 2 ounces (brick-style) cream cheese
- 2 cups loosely packed chopped fresh spinach
Instructions
- In a large skillet or Dutch oven pot (you will need a lid to cover the pot later), heat the olive oil and butter over medium-high heat.1 tablespoon olive oil, 1 tablespoon unsalted butter
- Once the butter is melted, add the chicken to the pan. Sprinkle the Italian seasoning, garlic powder, salt and pepper evenly over the chicken. Cook until the chicken is lightly browned, flipping the pieces to brown on all sides (chicken does not need to be fully cooked yet), about 4 minutes.1 pound boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ⅛ teaspoon black pepper
- Add the shallots and garlic and cook, stirring, for 2 minutes.⅓ cup chopped shallots, 3 cloves garlic
- Add the sun-dried tomatoes, remaining teaspoon of Italian seasoning, chicken broth and water. Stir, and scrape up any bits that are stuck to the bottom of the pan.¼ cup chopped oil-packed sun-dried tomatoes, 1 teaspoon Italian seasoning, 1 ¾ cups low sodium chicken broth, ¾ cup water
- Stir in the pasta and bring to a simmer. Reduce the heat to a medium simmer and cover. Cook, stirring occasionally, until the pasta is cooked to al dente, about 15-18 minutes. Almost all of the liquid should be absorbed by the pasta.8 ounces penne pasta
- Once the pasta is cooked, uncover the pan and turn the heat down to low. Stir in the Parmesan cheese, cream cheese and chopped spinach. Stir until the cream cheese melts and then remove from the heat. Serve.½ cup grated Parmesan cheese, 2 ounces (brick-style) cream cheese, 2 cups loosely packed chopped fresh spinach
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Nutrition
Calories: 521kcal | Carbohydrates: 54g | Protein: 41g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 811mg | Potassium: 987mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1750IU | Vitamin C: 15mg | Calcium: 231mg | Iron: 3mg
