Tuscan Chicken Penne with Spinach
This Tuscan Chicken Penne with Spinach is a vibrant, comforting Mediterranean pasta dish bursting with fresh flavors and easy to make!
Equipment
- Large Pot
- Large skillet or frying pan
- Colander
- Wooden Spoon or Spatula
- Measuring spoons and cups
- Sharp knife and cutting board
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound chicken breast cubed
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- 0.5 cup grated Parmesan cheese
- fresh basil leaves for garnish
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add 8 ounces of penne pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and season with salt and pepper. Cook for about 5-7 minutes until golden brown and cooked through, stirring occasionally. Remove chicken from skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it. Add halved cherry tomatoes, dried basil, and dried oregano. Cook for 3-4 minutes until tomatoes soften and release their juices, stirring occasionally.
- Stir in the fresh spinach and cook until wilted, about 2 minutes. Return cooked chicken to the skillet and toss everything together.
- Add the cooked penne into the skillet with the chicken and vegetables. Pour in a splash of the reserved pasta water to help everything blend smoothly. Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
- Plate your Tuscan Chicken Penne with Spinach and garnish with fresh basil leaves. Serve immediately for a warm, satisfying meal.
Notes
- For an extra creamy version, stir in a splash of cream or half-and-half right before adding the Parmesan.
- Adding a pinch of red pepper flakes brings a subtle heat that complements the herbs and tomatoes.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of water or broth.
- Frozen spinach can be used as a substitute when fresh is unavailable.
- Chicken thighs can replace chicken breasts for a more affordable, flavorful option.