Ingredients
Scale
Pan-Seared Chicken
- 1.5 lbs (680g) boneless, skinless chicken breasts, halved horizontally into cutlets
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 2 Tablespoons oil reserved from sun-dried tomato jar
Tuscan Cream Sauce & Penne
- 10 oz (280g) penne rigate pasta
- 1/2 cup (80g) oil-packed sun-dried tomatoes, drained and sliced
- 4 cloves garlic, minced
- 1/2 cup (120ml) low-sodium chicken broth
- 1 cup (240ml) heavy whipping cream
- 3/4 cup (75g) freshly grated Parmigiano-Reggiano cheese
- 3 cups (90g) fresh baby spinach
- Fresh basil leaves, sliced, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook penne pasta for 10 minutes until al dente. Reserve 1/4 cup pasta water, then drain pasta and set aside.
- Season & Sear Chicken: Season chicken cutlets with Italian seasoning, garlic powder, salt, and pepper. Heat 2 Tablespoons sun-dried tomato oil in a large deep skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side until golden brown and cooked through (165°F / 74°C). Transfer to a plate and slice into strips.
- Build Sauce: In the same skillet over medium heat, add minced garlic and sun-dried tomatoes; sauté for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream and bring to a gentle simmer for 3 minutes until slightly reduced.
- Melt Cheese & Wilt Spinach: Turn heat to low. Stir in grated Parmesan cheese until melted and smooth. Add baby spinach and cook for 1 to 2 minutes until wilted.
- Toss & Serve: Add the drained penne and sliced chicken into the sauce, tossing gently to coat. If sauce is too thick, splash in a little reserved pasta water. Garnish with fresh basil and serve immediately.
Notes
- Gluten-Free Option: Swap penne for your favorite gluten-free pasta (corn-rice or chickpea blend).
- Reheating: Reheat gently on the stovetop with a splash of milk or chicken broth to maintain a velvety, non-separated sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 large serving
- Calories: 580 kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 135mg