One Pan Tuscan Chicken Pasta
Chicken, sun dried tomatoes, mushrooms, spinach, penne with seasonings, heavy cream and Parmesan. Creamy, versatile and delicious!
Equipment
- 1 large skillet or Dutch oven
- 1 cutting board
- measuring utensils
Ingredients
- 1.5 Cups diced chicken About 1 large chicken breast
- 2 Cups penne
- 1 Cup sun dried tomatoes chopped & drained
- 3/4 Cup chicken broth
- 1 Cup heavy cream
- 2 Cups milk
- 1 Cup Parmesan
- 1/2 Tsp salt
- 1 Tbsp italian seasoning
- 1/2 Tsp pepper
- 2 Cups spinach chopped fine
- 1 Small can mushrooms optional
- 3 Tsp minced garlic
- 2 Tbsp butter
- 1-2 Tbsp olive oil
Instructions
- Heat olive oil in skillet. Add chicken breast and sear approximately 5 minutes on each side until cooked well. Remove from pan.
- Add butter, sun dried tomatoes, garlic, mushrooms and seasonings to pan. Sauté for about 3-4 minutes.
- Next add the heavy cream, milk, chicken broth, Parmesan and noodles. Simmer 10-15 minutes until penne is Al dente. Stir frequently to avoid burning to bottom of pan.
- Once noodles are cooked, add the diced up chicken and spinach. Stir together and simmer an additional 4 minutes. If the consistency is too thick, add additional milk or broth. If too thin, let simmer down awhile longer.
Notes
Substitutions: replace heavy cream with regular milk, however, note that the consistency won’t be as creamy.
Add more veggies or leave out the mushrooms and spinach. Replace sun dried tomatoes with regular diced if preferred.
Replace diced chicken with Italian groin pork sausage or kielbasa.
Freezer friendly:
Let cool and then freeze. You may want to add a bit more milk or broth when re-heating from frozen. Re-heat by thawing and baking in oven or freeze in single serve containers and heat up for lunch.