Description
This Tuscan Chicken with Creamy Broccoli Alfredo Penne is a comforting and flavorful Italian-inspired dish featuring tender chicken breasts, al dente penne pasta, and a rich Alfredo sauce infused with sun-dried tomatoes, fresh spinach, and Parmesan cheese. Ready in just 35 minutes, this recipe offers a delightful balance of creamy textures and savory flavors perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts, boneless and skinless
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Pasta
- 12 oz penne pasta
Alfredo Sauce
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
Garnish
- Fresh basil, for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside to keep warm.
- Cook the Chicken: Season the chicken breasts evenly with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 6 to 7 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing thinly.
- Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn. Add the chopped sun-dried tomatoes and fresh spinach, cooking for 2 to 3 minutes until the spinach has wilted down.
- Simmer the Sauce: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Combine Pasta and Sauce: Stir in the grated Parmesan cheese, continuously mixing until melted and the sauce is smooth. Add the cooked penne pasta and sliced chicken back into the skillet. Toss everything together well, ensuring the pasta and chicken are thoroughly coated in the creamy Alfredo sauce.
- Serve: Serve the Tuscan chicken Alfredo immediately, garnished with fresh basil leaves for added color and flavor, if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or use reduced-fat cheese.
- Sun-dried tomatoes packed in oil may add extra richness; drain if using dry-packed tomatoes.
- Ensure chicken is cooked fully by checking internal temperature reaches 165°F (74°C).
- Fresh basil adds a bright, aromatic finish but can be omitted if unavailable.
- This dish pairs well with a side salad or steamed vegetables for a complete meal.
