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Tuscan inspired chicken penne pasta with rose sauce and baby spinach

Creamy Tuscan-Inspired Chicken Penne with Rosé Sauce

Amber Bondar
This creamy Tuscan-Inspired chicken penne pasta with rose sauce is a fast dinner recipe. The whole meal can be made in just 30 minutes making it an ideal meal for busy weeknights. Rich, creamy rose sauce clings nicely to the penne with tender chunks of chicken and fresh baby spinach its a complete meal all on its own.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 305 kcal

Equipment

  • Large Frying Pan
  • Pasta Pot
  • Colander
  • Cutting board
  • Measure Cup
  • bowls For Chicken and other ingredients
  • Wooden Spoon
  • Plate For setting cooked chicken on
  • Tablespoon
  • Teaspoon
  • knife

Ingredients
  

  • 2 Lrg Chicken Breasts Boneless Skinless, Cut Into Smaller Pieces
  • 1 Pkg Penne Rigate Pasta Cooked Italpasta - Italpasta Limited 750grams dry
  • 4 Tbsp Olive Oil
  • 3 Lrg Garlic Cloves Chopped
  • ½ Cup Onion Diced
  • 1 Tbsp Savory Dried
  • 1 Tsp Basil Dried
  • ¼ Tsp Salt
  • ¼ Tsp Black Pepper
  • ¼ Cup Sundried Tomatoes Chopped
  • 4 Cup Tomato Sauce I used +Primo Foods
  • 1 Cup Heavy Cream 10%
  • 1½ Cup Parmesan Cheese Freshly Grated
  • 4 Cup Baby Spinach

Instructions
 

  • Using sharp knife cut the chicken breasts into smaller pieces. Cut across the grain to keep chicken tender. Set aside in small bowl.
    2 Lrg Chicken Breasts
  • Peel the cloves of garlic and chop up. Peel and dice the onion. Add both to a small bowl set aside.
    3 Lrg Garlic, ½ Cup Onion
  • Cut the sundried tomatoes and measure then set aside.
    ¼ Cup Sundried Tomatoes
  • Add water to a pasta pot and start to heat while cooking chicken.
  • In large frying pan add the olive oil and bring up to temp on medium-high heat.
    4 Tbsp Olive Oil
  • Once the pan is hot add the chicken. Cook until cooked through stirring occasionally to allow it to cook evenly.
    2 Lrg Chicken Breasts
  • Add the spices and herbs to the chicken and stir to coat.
    1 Tbsp Savory, 1 Tsp Basil, ¼ Tsp Salt, ¼ Tsp Black Pepper
  • Remove the cooked chicken pieces to a plate when the correct temperature has been reached. 165℉
  • Add the garlic and onion to the pan and sauté stirring with wooden spoon to prevent burning.
    3 Lrg Garlic, ½ Cup Onion
  • Add the penne to the boiling pasta water.
  • Once onion is almost translucent add the sundried tomato and heat for an additional minute.
    ¼ Cup Sundried Tomatoes
  • Add the pasta sauce and the cream. Stir continuously to prevent burning. Reduce temperature if needed to prevent spitting.
    4 Cup Tomato Sauce, 1 Cup Heavy Cream
  • After blending add the parmesan cheese and continue to stir until the cheese melts.
    1½ Cup Parmesan Cheese
  • Return the chicken to the pan and heat back up for one minute.
    2 Lrg Chicken Breasts
  • Drain pasta when cooked and return to pasta pot.
    1 Pkg Penne Rigate Pasta
  • Pour the hot chicken and rose sauce onto the pasta and stir well. Serve while hot.

Nutrition

Calories: 305kcalCarbohydrates: 16gProtein: 14gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 62mgSodium: 1402mgPotassium: 846mgFiber: 4gSugar: 10gVitamin A: 3441IUVitamin C: 20mgCalcium: 384mgIron: 3mg
Keyword chicken breast, pasta dinner, pasta sauce, penne
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