Tuscan Garlic Chicken Pasta

Tuscan Garlic Chicken Pasta is like a passport for your palate! One bite and you’ll instantly be flown to the hills of Tuscany. Juicy chicken breast lays in a bed of penne noodles and creamy garlic sauce. This pasta is so delicious, you’ll be licking your plate clean.

There is nothing that will make you feel more at home than a warm, comforting bowl of pasta. Comfort food comes in many different shapes and sizes, and pasta with cheese might be one of the best. Kale and I love to have date nights at our favorite Italian restaurant when we want more of a romantic ambiance. Sharing a plate of pasta with him is my biggest love language. But to be fully honest, we usually have our own plate because I’m a hungry girl. My Tuscan Garlic Chicken Pasta is an homage to my favorite Italian dish that I used to order a lot. Eventually, the restaurant took it off their menu, so I had to get to work on a homemade version!

TUSCAN GARLIC CHICKEN PASTA

We all know that any pasta dish is not complete without a generous helping of sauce. This Tuscan garlic sauce is incredible and made with simple ingredients. A creamy, rich mixture of parmesan cheese, garlic, chicken broth, heavy cream, spinach, and sun-dried tomatoes is simmered until ready to serve!

This is one of those dishes that only gets better with each addition. It’s the perfect plate in which all components come together in harmony. Molto bello, as the Italians would say!

INGREDIENTS

• 1 Tablespoon extra virgin olive oil; to cook the chicken in.
• 1 pound boneless, skinless chicken breasts, diced; for the most flavor be sure to season the chicken with salt and pepper before cooking.
• Salt and black pepper; this is to taste, and balance so use to your discretion.
• 8 ounces penne pasta; salt the water before boiling to bring out the flavor of the noodles.
• 1 pint heavy whipping cream; this is the creamy base for the sauce. There’s no other way to go than using heavy cream!
• 1/2 cup chicken broth; another liquid that will add extra flavor to the whole dish.
• 1/2 Tablespoon minced garlic; for the full Italian flavor make sure to mince fresh garlic. You’ll thank me later! If you’re in a little bit of a hurry, then garlic from a jar works too.
• 2 teaspoons Italian seasoning; this seasoning really brings the authentic flavor in this dish to life.
• 2/3 cup fresh parmesan cheese grated; I highly recommend splurging on a good chunk of parmesan cheese from the grocery store and grate it at home. It is incredible!
• 1/2 Tablespoon all-purpose flour; the flour serves to thicken the sauce.
• 1 Tablespoon water; this is to create a slurry with the flour to thicken the sauce.
• 1 cup sun dried tomatoes, drained then chopped; these tomatoes also add wonderful taste and texture to the pasta. Please don’t skip them!
• 1 cup baby spinach; it’s best to use fresh spinach. This is added right before serving!

INSTRUCTIONS

Heat the olive oil in a large skillet, over medium heat. Add the diced chicken and season with salt and pepper. Stir and cook chicken until no longer pink in the center; about 10 minutes or so. Transfer chicken to a large plate and tent with foil to keep warm.

Meanwhile, cook the penne pasta until al dente; according to package directions. Drain, cover, and set aside.

Carefully wipe the skillet clean. Add the heavy cream, chicken broth, garlic, Italian seasoning and parmesan cheese to skillet. Whisk mixture over medium heat.

In a small bowl, mix the flour and water together to create a slurry. Pour the slurry into the cream mixture. Continue to cook and stir until mixture thickens.

Add the sun dried tomatoes, spinach and cooked chicken to the sauce. Stir to combine.

Next, pour in the cooked, drained pasta and carefully toss everything together until combined.

Serve and enjoy!

GLUTEN FREE OPTION

There are a couple of substitutions to make here in order to do so. Make sure to use a gluten free flour instead of the all-purpose for thickening the sauce. Also, for the pasta, use your favorite brand of gluten free noodle. With these simple changes you are all ready for a delicious and gluten free pasta dinner!

SERVINGS

This recipe makes 6 servings. You can easily double the recipe if you’re hosting a dinner for more! You will just want to use two skillets.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY ITALIAN FAVORITES!

Chicken Alfredo Pasta Bake – A simple, satisfying meal that makes so much food! Tender pasta mixed with chicken and creamy Alfredo sauce then baked to perfection.

Creamy Pasta Primavera – This healthy meal is loaded with fresh summer vegetables, al dente pasta, and an easy to make creamy sauce.

Baked Penne – Penne pasta mixed with flavorful ground beef, red sauce, tons of shredded mozzarella cheese and baked until bubbling.

Tuscan Garlic Chicken Pita Pizza – An easy to make pizza with a pita bread base and topped with a creamy garlic sauce, spinach, tomatoes, and chicken.

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