Tuscan Grilled Chicken Pasta

Tuscan Grilled Chicken Pasta

Ingredients

8 oz 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 ground black pepper

3 cups fresh spinach leaves

2 tablespoons unsalted butter

½ cup finely diced white or yellow onion

6 garlic cloves, minced

2 cups half-and-half

2 teaspoons Italian seasoning

1½ cups shredded Parmesan cheese

1 cup sun-dried tomatoes (see notes for oil-packed or dry-packed options)

Fresh Italian parsley or basil, for garnish

Instructions

Cook the pasta according to package directions until al dente. Drain and set aside.

Preheat your grill to medium-high heat. Brush the chicken with 2 tablespoons of olive oil, then season evenly 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.

Transfer to a plate and let rest for 10 minutes before slicing.

In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the fresh spinach and sauté for 3–4 minutes until wilted. Remove spinach from the skillet and set aside.

In the same skillet, melt the butter. Add the diced onions and cook for 2–3 minutes until softened.

Add the minced garlic and cook for 1 minute until fragrant.

Pour in the half and half and bring it just to a gentle simmer—do not let it boil.

Lower the heat and stir in the Italian seasoning and shredded Parmesan cheese. Whisk until the cheese is fully melted and the sauce is smooth.

Add the cooked pasta, sliced chicken, sun-dried tomatoes, and sautéed spinach to the skillet. Stir everything together until well combined and heated through.

Taste and adjust with additional salt and pepper if needed. Garnish with fresh Italian parsley or basil before serving.