Creamy Tuscan Chicken Pasta

Ingredients

• 1.5 pound Chicken Breast (boneless, skinless; pounded to even thickness)
• 1/4 cup All-Purpose Flour (for light coating)
• 2 tablespoons Olive Oil (extra‑virgin preferred for flavor)
• 1 teaspoon Salt (plus extra for pasta water)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 medium Large Onion (thinly sliced)
• 1 large Red Bell Pepper (julienned)
• 3 cloves Garlic (minced)
• 1/4 cup Sun‑Dried Tomatoes (packed in oil, drained and chopped)
• 2 tablespoons Tomato Paste (concentrated)
• 1/2 cup Chicken Stock (low‑sodium)
• 1 cup Heavy Cream (full‑fat for richness)
• 2 cups Fresh Spinach (packed, roughly chopped)
• 3/4 cup Parmesan Cheese (freshly grated; reserve 1/4 cup for serving)
• 12 ounce Penne Pasta (or any short pasta shape)

Instructions

1. Season and Flour Chicken

   Pat the chicken breasts dry, season both sides with salt and pepper, then lightly coat with all‑purpose flour, shaking off excess.

   Time: PT5M

2. Sear Chicken

   Heat olive oil in a large cast‑iron skillet over medium‑high heat. Add the floured chicken and sear 3‑4 minutes per side until golden brown.

   Time: PT5M

   Temperature: medium‑high

3. Finish Chicken in Oven

   Transfer the skillet to a pre‑heated oven at 350°F and bake for 15‑20 minutes, or until the internal temperature reaches 165°F.

   Time: PT20M

   Temperature: 350°F

4. Boil Pasta Water

   While the chicken bakes, bring a large pot of salted water to a rolling boil.

   Time: PT10M

   Temperature: high

5. Cook Pasta Al Dente

   Add the penne to the boiling water and cook according to package directions, usually 10‑11 minutes, until al dente.

   Time: PT10M

   Temperature: boiling

6. Reserve Pasta Water and Drain

   Reserve 1 cup of the hot pasta water, then drain the pasta in a colander.

   Time: PT2M

7. Sauté Aromatics

   Remove the cooked chicken from the skillet and set aside. In the same skillet, add sliced onion and bell pepper; sauté over medium heat for 4‑5 minutes until softened.

   Time: PT5M

   Temperature: medium

8. Add Garlic and Sun‑Dried Tomatoes

   Stir in the minced garlic and chopped sun‑dried tomatoes; cook 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

9. Incorporate Tomato Paste

   Add the tomato paste and stir continuously for 2 minutes to caramelize and deepen the flavor.

   Time: PT2M

   Temperature: medium

10. Deglaze with Stock

    Pour in the chicken stock, stirring to loosen any bits stuck to the pan. Simmer for 3 minutes to reduce slightly.

    Time: PT3M

    Temperature: medium

11. Add Heavy Cream

    Stir in the heavy cream, reduce heat to low, and simmer for 5 minutes until the sauce thickens.

    Time: PT5M

    Temperature: low

12. Wilt Spinach

    Add the chopped spinach and cook for 2 minutes until just wilted.

    Time: PT2M

    Temperature: low

13. Finish Sauce with Cheese

    Stir in 1/2 cup grated Parmesan until melted and the sauce is glossy.

    Time: PT1M

    Temperature: low

14. Combine Pasta and Sauce

    Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

    Time: PT3M

    Temperature: low

15. Re‑Add Chicken and Serve

    Slice the rested chicken, return it to the skillet to warm through, then plate. Sprinkle with the remaining 1/4 cup Parmesan and serve immediately.

    Time: PT2M

    Temperature: low

Nutrition Facts

Calories

560

Protein

35g

Carbohydrates

55g

Fat

22g

Fiber

4g