Description
Healthy Tuscan Chicken Pasta is a creamy, flavorful one-pot meal made with tender chicken, whole-grain pasta, spinach, sun-dried tomatoes, garlic, and a light Parmesan sauce. This dish is high in protein and perfect for an easy and nutritious weeknight dinner, combining wholesome ingredients in a comforting Italian-inspired recipe.
Ingredients
Chicken and Seasoning
- 1 ½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Pasta and Sauce
- 12 oz whole-wheat penne pasta
- 1 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 2 cups low-sodium chicken broth
- 1 cup milk
- ½ cup plain Greek yogurt
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
Vegetables and Garnish
- 2 cups fresh baby spinach
- Fresh basil or parsley, for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces along with paprika, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Remove the chicken and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: In the same pan, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant and slightly softened.
- Add Pasta and Liquids: Add the whole-wheat penne pasta, low-sodium chicken broth, milk, and Italian seasoning to the pan. Stir everything well and bring the mixture to a gentle boil over medium heat.
- Simmer the Pasta: Reduce heat to low and cover the pan. Let the pasta simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Make the Sauce Creamy: Lower the heat further to prevent curdling and stir in the plain Greek yogurt and grated Parmesan cheese until the sauce is smooth and creamy.
- Combine & Wilt Spinach: Return the cooked chicken to the pan and add the fresh baby spinach. Cook for an additional 2–3 minutes, stirring gently until the spinach wilts and the dish is thoroughly heated.
- Garnish and Serve: Garnish with fresh basil or parsley and additional Parmesan cheese if desired. Serve warm.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier result.
- Avoid boiling the sauce after adding Greek yogurt to prevent curdling.
- Feel free to add mushrooms or zucchini to increase the vegetable content.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- If the pasta thickens when reheated, add a splash of milk or broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
