Creamy Tuscan chicken pasta is easy to make in 30 minutes with juicy chicken, spinach, and sundried tomatoes tossed in a cream sauce. A flavorful dinner any night of the week!
Season and Cook Chicken: In a large skillet, heat olive oil and butter over medium heat. Add the chicken and season with salt, pepper and Italian seasoning. Cook until golden browned and cooked through. Remove chicken from the skillet and set aside.
Sauté: In the same skillet, add a bit more olive oil if needed. Sauté the onion until translucent. Add the garlic and cook for another minute.
Creamy Sauce: Slowly whisk in the heavy cream and chicken broth. Bring to a simmer and let it cook for a few minutes to thicken.
Combine: Return the cooked chicken to the skillet. Sprinkle parmesan cheese over top. Stir to combine.
Mix with Pasta: Add the cooked penne pasta, spinach and tomatoes to the skillet. Toss everything together in the creamy sauce.
Serve: Serve hot, garnished with Parmesan cheese and parsley if desired.
Notes
Veggies: Feel free to add in mushrooms or bell peppers for extra veggies.Pasta: You can substitute the penne with any pasta of your choice.Storage: Store in a covered container in the refrigerator for up to 3 days.