Creamy Tuscan Chicken Pasta


  • 2 pounds boneless, skinless chicken breasts
  • 12 ounces penne pasta
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon minced garlic
  • 1 jar (8.5 ounces) sun-dried tomatoes, julienned in oil, drained
  • 1 bag (8 ounces) spinach, large stems removed
  • 3 cups heavy cream
  • 1/3 cup grated parmesan cheese


  1. Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
  2. Season chicken to your liking, place on prepared baking sheet and bake for 45 minutes, or until chicken is cooked through, then set aside to cool.
  3. Dice chicken into bite-sized pieces.
  4. Cook penne pasta according to package directions, then set aside.
  5. In a large pot over medium heat, sauté the garlic and sun-dried tomatoes in butter for about 1 minute.
  6. Add the spinach and continue cooking until it has wilted..
  7. Pour in the cream, and let the mixture come to a simmer.
  8. Remove the sauce from heat and add the salt, pepper, Italian seasoning and parmesan cheese.
  9. Stir in the cooked pasta and cubed chicken, and serve.

The original recipe for this delicious pasta dish can be found here.

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