Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
For the Pasta
- 8 ounces fettuccine
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 4 cups fresh spinach, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken pieces with salt, black pepper, and garlic powder. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 2
While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
⏱️ 10 min
- 3
In the same skillet, melt the butter over medium heat. Add the minced garlic and sun-dried tomatoes, and sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. If using, stir in the red pepper flakes.
⏱️ 5 min
- 5
Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes.
⏱️ 3 min
- 6
Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 7
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss everything together until the pasta is well coated.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped basil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
For the Pasta
- 8 ounces fettuccine
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 4 cups fresh spinach, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken pieces with salt, black pepper, and garlic powder. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 2
While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
⏱️ 10 min - 3
In the same skillet, melt the butter over medium heat. Add the minced garlic and sun-dried tomatoes, and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 4
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. If using, stir in the red pepper flakes.
⏱️ 5 min - 5
Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes.
⏱️ 3 min - 6
Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 7
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss everything together until the pasta is well coated.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped basil.
⏱️ 2 min