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Tuscan cuisine is renowned for its bold flavors, fresh ingredients, and a wonderful balance of simplicity and sophistication. Originating from the scenic region of Tuscany in Italy, this culinary tradition often highlights the use of fresh vegetables, herbs, and high-quality olive oil. Tuscan dishes emphasize the essence of the ingredients, allowing each component to shine through. One remarkable dish that encapsulates the vibrant essence of Tuscan cooking is Tuscan Chicken with Creamy Broccoli Alfredo Penne. This dish features succulent chicken breasts marinated in savory Italian spices, paired with a rich and creamy Alfredo sauce enveloping perfectly cooked penne pasta and tender broccoli.

Tuscan Chicken with Creamy Broccoli Alfredo Penne

Indulge in a delicious Tuscan Chicken with Creamy Broccoli Alfredo Penne! This delightful dish features tender, seasoned chicken paired with vibrant cherry and sun-dried tomatoes, fresh spinach, and a rich Alfredo sauce. Served over penne pasta and broccoli, it's perfect for a comforting weeknight dinner. With simple ingredients and easy-to-follow steps, you'll have a mouthwatering meal ready in just 40 minutes. Enjoy every creamy bite!
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Ingredients
  

For the Tuscan Chicken:

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon Italian seasoning

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup cherry tomatoes, halved

2 cups fresh spinach

1/2 cup sun-dried tomatoes, sliced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Fresh basil, for garnish

For the Creamy Broccoli Alfredo Penne:

8 oz penne pasta

2 cups broccoli florets

1 tablespoon butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions. In the last 3 minutes of cooking, add the broccoli florets. Drain and set aside.

    Prepare the Chicken: Season the chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side or until fully cooked and browned. Remove from the skillet and let rest.

      Make the Tuscan Sauce: In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until they start to soften. Add the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts. Pour in the heavy cream and stir, bringing it to a gentle simmer. Add the Parmesan cheese, stirring until melted and creamy.

        Slice the Chicken: While the sauce simmers, slice the chicken breasts into strips.

          Combine Pasta and Sauce: Add the drained penne and broccoli to the Tuscan sauce, tossing to combine. Add the sliced chicken on top. Season with salt and pepper to taste.

            Serve: Plate the Tuscan Chicken with a generous amount of the creamy broccoli Alfredo penne. Garnish with fresh basil and additional Parmesan cheese if desired.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4