Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine pasta
- 1 tablespoon salt, for pasta water
For the Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, thinly sliced
- 1 jalapeño, seeded and minced (adjust to taste)
- 1 1/2 cups cherry tomatoes, halved
For the Creamy Sauce
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Reduce the heat to medium. Add the chopped red onion, minced garlic, sliced carrots, and minced jalapeño to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
⏱️ 7 min
- 5
Stir in the halved cherry tomatoes and cook for another 2-3 minutes, until they begin to soften slightly.
⏱️ 3 min
- 6
Pour in the heavy cream and chicken broth. Stir in the grated Parmesan cheese, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it thicken slightly for 3-5 minutes, stirring occasionally.
⏱️ 5 min
- 7
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine pasta. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine pasta
- 1 tablespoon salt, for pasta water
For the Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, thinly sliced
- 1 jalapeño, seeded and minced (adjust to taste)
- 1 1/2 cups cherry tomatoes, halved
For the Creamy Sauce
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Reduce the heat to medium. Add the chopped red onion, minced garlic, sliced carrots, and minced jalapeño to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
⏱️ 7 min - 5
Stir in the halved cherry tomatoes and cook for another 2-3 minutes, until they begin to soften slightly.
⏱️ 3 min - 6
Pour in the heavy cream and chicken broth. Stir in the grated Parmesan cheese, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it thicken slightly for 3-5 minutes, stirring occasionally.
⏱️ 5 min - 7
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine pasta. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min