Description
This creamy Tuscan Chicken Alfredo Penne combines tender chicken, sun-dried tomatoes, spinach, and a rich alfredo sauce, served over perfectly cooked penne pasta. A hearty, flavorful meal that’s easy to prepare and full of Italian-inspired goodness!
Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 12 oz penne pasta
- 1 tbsp olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. Drain and set aside.
- Cook the Chicken:
- Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden brown and fully cooked. Remove from the skillet, let rest, and slice thinly.
- Make the Alfredo Sauce:
- In the same skillet, add garlic and cook for about 30 seconds until fragrant. Add the sun-dried tomatoes and spinach, cooking for 2-3 minutes until the spinach wilts.
- Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 5-7 minutes, letting the sauce thicken.
- Combine Pasta and Sauce:
- Stir in the grated Parmesan cheese and continue stirring until melted and smooth. Add the cooked penne pasta and sliced chicken. Toss to coat everything in the creamy sauce.
- Serve:
- Serve immediately, garnished with fresh basil if desired.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes to the sauce for a little heat.
- You can substitute the chicken with shrimp or even grilled vegetables for a variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 550
- Sodium: 650mg
- Fat: 30g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g