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Creamy Garlic Tuscan Chicken Penne for Two

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A quick and easy creamy garlic Tuscan chicken penne recipe perfect for cozy dinners. Tender chicken breasts and penne pasta are combined in a luscious sauce with spinach, sun-dried tomatoes, and a silky cottage cheese twist.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 ounces or 170 grams each), trimmed of excess fat
  • 6 ounces (170 grams) penne pasta, uncooked (or rigatoni or fusilli)
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped (packed in oil, drained slightly)
  • 2 cups fresh spinach, loosely packed and roughly chopped
  • 1/2 cup (120 ml) heavy cream (or half-and-half for lighter version)
  • 1/4 cup (60 grams) cottage cheese, blended smooth
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons olive oil (plus extra for cooking chicken)
  • 1 tablespoon butter
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
  • Salt and pepper to taste
  • Fresh basil leaves (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 6 ounces (170 grams) of penne pasta and cook according to package instructions, about 10-12 minutes, until al dente. Drain and set aside, reserving 1/4 cup (60 ml) of pasta water.
  2. While the pasta cooks, add 1/4 cup (60 grams) of cottage cheese to a blender or food processor and blend until smooth and creamy. Set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and 1 teaspoon Italian seasoning. Add chicken to the pan and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and let rest on a plate. Slice into strips once cooled slightly.
  4. In the same pan, reduce heat to medium, add 1 tablespoon butter and 2 tablespoons olive oil. Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  5. Add 1/3 cup chopped sun-dried tomatoes and 2 cups fresh spinach. Stir until spinach wilts, about 2 minutes.
  6. Pour in 1/2 cup (120 ml) heavy cream and the blended cottage cheese. Stir to combine and let simmer for 3-4 minutes until sauce thickens slightly. If too thick, add a splash of reserved pasta water to loosen it.
  7. Stir in 1/3 cup freshly grated Parmesan cheese. Taste and adjust salt and pepper as needed.
  8. Add the cooked penne and sliced chicken back into the skillet. Toss gently to coat everything evenly in the creamy sauce. Heat through for 2 minutes.
  9. Garnish with chopped fresh basil if desired and serve immediately.

Notes

Rest chicken after cooking to keep it juicy. Blend cottage cheese well for a smooth sauce. Use reserved pasta water to adjust sauce consistency. Avoid burning garlic to prevent bitterness. For dairy-free, substitute heavy cream with coconut milk and use dairy-free cheese. For gluten-free, use gluten-free pasta.

Nutrition

Keywords: creamy garlic chicken, Tuscan chicken, penne pasta, easy dinner, weeknight meal, creamy sauce, spinach, sun-dried tomatoes

Find it online: https://avabake.com/creamy-garlic-tuscan-chicken-penne-for-two-easy-homemade-recipe/