Tuscan Grilled Chicken Pasta

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Tuscan Grilled Chicken Pasta

Bring the comforting, rustic flavors of Tuscany right to your kitchen with this Tuscan Grilled Chicken Pasta. Tender grilled chicken breasts are sliced and served over penne pasta, all smothered in a rich, creamy Parmesan sauce with sun-dried tomatoes and fresh spinach. This easy yet elegant dish comes together in just 30 minutes, making it perfect for both busy weeknights and relaxed weekend dinners.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 708 kcal per serving

Ingredients

  • 8 ounces dried penne pasta (about 2 ½ cups)
  • 2 boneless skinless chicken breasts (or 6 chicken tenders)
  • 4 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups fresh spinach
  • 2 tablespoons butter
  • ½ cup diced onion
  • 6 garlic cloves, minced
  • 2 cups half and half
  • 2 teaspoons Italian seasoning
  • 1½ cups Parmesan cheese, shredded
  • 1 cup sun-dried tomatoes (see notes for substitutions)
  • Italian parsley or fresh basil, for garnish

Instructions

  1. Cook the Pasta
    Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
  2. Prepare and Grill the Chicken
    Preheat a grill to medium-high heat.
    Rub the chicken breasts with 2 tablespoons of olive oil, then season with garlic powder, salt, and black pepper.

    • Grill chicken breasts for 5–6 minutes per side, or chicken tenders for 3–5 minutes per side, until fully cooked (internal temperature reaches 165°F / 74°C).
    • Remove from heat and let rest for 10 minutes before slicing into strips.
  3. Sauté the Spinach
    In a large skillet over medium heat, add the remaining 2 tablespoons olive oil.
    Add the spinach and sauté for 3–4 minutes until wilted.
    Remove spinach from the skillet and set aside.
  4. Prepare the Cream Sauce
    In the same skillet, melt butter over medium heat.
    Add diced onions and cook for 2–3 minutes until softened.
    Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
  5. Make it Creamy
    Pour in the half and half and bring to a gentle simmer (do not let it boil).
    Reduce heat to low, then stir in the Italian seasoning and shredded Parmesan cheese. Whisk continuously until the cheese has fully melted into a smooth, creamy sauce.
  6. Combine Everything
    Add the cooked pasta, sliced grilled chicken, sun-dried tomatoes, and sautéed spinach into the skillet.
    Toss everything together until well combined and heated through.
  7. Season and Serve
    Taste and adjust seasoning with additional salt and pepper as needed.
    Garnish with freshly chopped Italian parsley or basil before serving.

Nutrition (Per Serving)

  • Calories: 708 kcal
  • Carbohydrates: 73g
  • Protein: 36g
  • Fat: 30g
  • Saturated Fat: 14g
  • Polyunsaturated Fat: 15g
  • Trans Fat: 1g
  • Cholesterol: 87mg
  • Sodium: 514mg
  • Fiber: 5g
  • Sugar: 6g

 

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