Tuscan Chicken Pasta

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This Tuscan Chicken Pasta is not fully a one pan meal that comes together super easy right on your stove, it takes two pans. One is to cook the pasta so it is not too terrible as far as cleaning up after.

It is a great dish to make when those days are long and busy. The flavors all meld together to make the perfect Tuscan Chicken, the same that you would expect at the fancy restaurants.

            Sun dried tomatoes, pasta, moist chicken and baby spinach all in a creamy sauce, will be the best meal that you have tasted in a long time. Making this dish will also save tons of money by not having to travel to the Tuscany area to enjoy the authentic flavor.

This has become one of our most favorite comfort foods that I have made in a long time.

Frequently Asked Questions:

            What should I serve with this?

I love crusty breads, ALL the time. One of my favorites is to make a crispy slice of garlic toast and enjoy the combination of flavors.

            How should I store this dish?

This dish needs to be cooled off before covering and placing it in the refrigerator. It can be kept in the refrigerator for up to 4 days. You could also freeze this in an airtight container for up to three months.

What do you need to make Tuscan Chicken Pasta

8 ounces Penne pasta, cooked al dente

1 pound boneless chicken breast, pounded thinner

1 ½ tbsp Italian Seasoning

3 tbsp Olive Oil

1 yellow onion, chopped

1 red bell pepper chopped

½ cup sun dried tomatoes

1 tbsp flour

1 cup chicken broth

1 cup half and half

½ tsp salt

⅛ tsp ground black pepper

½ cup PLUS ¼ cup Parmesan cheese, grated

6 ounces baby spinach

How to make Tuscan Chicken Pasta

FIRST STEP:

Cook pasta according to package directions, to al dente

Drain the pasta and set aside

In a skillet, heat Olive Oil and place the Chicken in the pan, season with both salt and pepper.

Sprinkle with some Italian Seasoning and brown on both sides for 4 minutes

Remove the chicken and set to the side to slightly cool

 

SECOND STEP:

In the same skillet, add in the remaining Olive oil and let it heat up

Add in the bell pepper, garlic and the onion and saute until the vegetables are soft

Whisk in the flour and slowly add in the chicken broth

THIRD STEP:

Scrape the bottom as stirring the broth in

Slowly add in the half and half, turn down the heat and allow to simmer for 5 minutes

Stir in the parmesan cheese and let it melt

FOURTH STEP:

Add in the remaining Italian seasoning and stir

Taste the sauce, season with salt and pepper if desired

Slice the chicken into even slices

FIFTH STEP:

Stir in the baby spinach and then add the chicken slices and sun dried tomatoes and the penne pasta

Let simmer for a few minutes to heat through

Stir and serve with a slice of Italian garlic toasted bread slices

Enjoy!

YUM!

YUM!