Chicken Tuscan Vegetable Pasta
Indulge in the vibrant flavors of this Chicken Tuscan Vegetable Pasta, where tender slices of pan-seared chicken meet a medley of fresh vegetables in a rich, creamy Parmesan sauce. This hearty dish combines penne pasta with sautéed zucchini, red bell peppers, baby spinach, and sun-dried tomatoes, creating a perfect balance of textures and tastes. Enhanced with aromatic garlic, onions, and a hint of crushed red pepper flakes for a touch of spice, this recipe is a Tuscan-inspired masterpiece. Ready in just 45 minutes, it’s a comforting dinner option that’s as easy to prepare as it is delicious. Serve it with a sprinkle of fresh basil for an added burst of freshness. Perfect for weeknight meals or impressing guests, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 0.5 cup sun-dried tomatoes, chopped
- 2 cups baby spinach leaves
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 12 ounces penne pasta
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh basil (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side or until fully cooked. Remove the chicken from the skillet and set aside. Once cooled slightly, slice the chicken into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened.
Add the sliced zucchini and cook for another 2 minutes. Stir in the minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, and bring to a gentle simmer. Stir in the grated Parmesan cheese and mix until the sauce becomes creamy and smooth. Add crushed red pepper flakes if desired.
While the sauce is simmering, cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
Add the baby spinach to the skillet and allow it to wilt in the sauce. Then, return the sliced chicken to the pan and toss to coat in the sauce.
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce and the ingredients are evenly distributed.
Serve the Chicken Tuscan Vegetable Pasta warm, garnished with fresh basil if desired.
Nutrition Facts
Calories |
3307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 4207 mg | 183% | |
| Total Carbohydrate | 311.2 g | 113% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 33.9 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4768 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
