Name: Tuscan Grilled Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces dried Penne pasta (2 1/2 cups); 2 boneless skinless chicken breasts or 6 tenders; 4 tablespoons olive oil, divided; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 cups fresh spinach; 2 tablespoons butter; 1/2 cup diced onion; 6 garlic cloves, minced; 2 cups half and half; 2 teaspoons Italian seasoning; 1 1/2 cups Parmesan cheese, shredded; 1 cup sun-dried tomatoes (see notes); Italian Parsley or Basil for garnish

Ingredients

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

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Instructions

Cook the pasta to al dente according to the package directions. Drain and set aside.
Heat a grill or grill pan over medium-high heat. Rub 2 tablespoons of olive oil over the chicken and season with garlic powder, salt, and pepper. Grill for 5-6 minutes per side for breasts or 3-5 minutes per side for tenders. Let the chicken rest for 10 minutes before slicing.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the spinach and cook for 3-4 minutes until wilted. Remove and set aside.
In the same skillet, add butter and diced onion. Sauté for 2-3 minutes until softened.
Add the minced garlic and cook for an additional minute.
Pour in the half and half and bring to a simmer, but do not boil.
Reduce the heat to low and add Italian seasoning and Parmesan cheese, whisking until the cheese is melted.
Add the cooked pasta, grilled chicken, sun-dried tomatoes, and wilted spinach to the skillet. Stir until combined and heated through.
Season with more salt and pepper to taste, and garnish with Italian parsley or basil.

Notes

For a richer flavor, you can substitute half of the half and half with heavy cream.
Sun-dried tomatoes packed in oil work best for this recipe. If using dried sun-dried tomatoes, make sure to rehydrate them before using.
If you prefer a spicier kick, add red pepper flakes to the sauce when adding the seasoning.

Author: Maya
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling, Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 708 kcal
Sugar: 6g
Sodium: 820mg
Fat: 42g
Saturated Fat: 13g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 36g
Cholesterol: 100mg