Creamy Tuscan Chicken Pasta

Bynews dail

Feb 21, 2025

Creamy Tuscan Chicken PastaIngredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 12 ounces dried penne pasta 8 ounces heavy cream 8 ounces cream cheese, softened 1/2 cup grated Parmesan cheese 1/4 cup sun-dried tomatoes, chopped 1/4 cup chopped fresh spinach or basil 1/4 teaspoon garlic powder 1/4 teaspoon Italian seasoning Salt and pepper to tasteInstructions:
1.
In a large skillet, cook the chicken over medium heat until browned on all sides.
Season with salt and pepper.
2.
While the chicken is cooking, cook the penne pasta according to the package directions.
3.
In a separate large skillet or Dutch oven, whisk together the heavy cream, cream cheese, Parmesan cheese, sun-dried tomatoes, spinach or basil, garlic powder, Italian seasoning, salt, and pepper.
4.
Bring the sauce to a simmer over medium heat, whisking until the cream cheese is melted and combined.
5.
Add the cooked chicken and drained pasta to the sauce.
Stir well to combine.
6.
Cook over low heat for 5-7 minutes, or until the sauce is heated through and the chicken is cooked through.
7.
Serve hot with additional grated Parmesan cheese, if desired.
Tips:
For a richer flavor, use grilled or roasted chicken instead of pan-fried.
Add chopped artichoke hearts or sautéed mushrooms to the sauce for extra flavor.
Serve with a side of crusty bread for dipping.
Leftover Tuscan chicken pasta can be stored in the refrigerator for up to 3 days.

Creamy Tuscan Chicken Pasta

Bynews dail

By news dail

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