Description
Spicy Tuscan Chicken Pasta is a creamy and flavorful Italian-American dish featuring tender slices of seasoned chicken, sun-dried tomatoes, fresh spinach, and cherry tomatoes tossed with penne pasta in a rich Parmesan and heavy cream sauce. Perfect for a comforting weeknight dinner with a spicy kick.
Ingredients
Scale
Pasta
- 12 ounces penne pasta
Chicken and Seasoning
- 2 large boneless skinless chicken breasts, sliced thin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
Cooking Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Drain the pasta and set aside.
- Season the Chicken: In a bowl, season the thinly sliced chicken breasts with salt, black pepper, Italian seasoning, paprika, and crushed red pepper flakes, ensuring the chicken is evenly coated.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5 to 7 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Tomatoes: In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Make the Sauce: Pour in the heavy cream and chicken broth, stirring well to combine with the garlic and sun-dried tomatoes. Let the sauce simmer for 3 to 4 minutes until it slightly thickens.
- Add Cheese and Vegetables: Stir in the freshly grated Parmesan cheese until melted and the sauce becomes smooth. Then add the halved cherry tomatoes and fresh spinach, cooking for a few minutes until the spinach wilts.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet and stir to coat it in the sauce. Add the drained penne pasta and toss everything together until well combined and heated through.
- Final Seasoning: Taste and adjust seasoning as needed. Sprinkle with additional crushed red pepper flakes if you prefer extra heat.
- Serve: Serve the Spicy Tuscan Chicken Pasta warm, garnished with extra Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half in place of heavy cream.
- You can use grilled chicken or rotisserie chicken for convenience instead of cooking chicken from scratch.
- Adjust the spice level by increasing or decreasing the amount of crushed red pepper flakes.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Make sure not to overcook the pasta to keep it perfectly al dente.
