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
- 2 tablespoons olive oil
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the cut chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 3 min
- 2
Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
While the chicken is cooking, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 4
In the same skillet (do not clean), melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes, and sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth.
⏱️ 5 min
- 6
Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes. Stir in the red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning as needed.
⏱️ 3 min
- 7
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine to the skillet and toss to coat everything evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
⏱️ 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
- 2 tablespoons olive oil
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the cut chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 3 min - 2
Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
While the chicken is cooking, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 4
In the same skillet (do not clean), melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes, and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth.
⏱️ 5 min - 6
Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes. Stir in the red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning as needed.
⏱️ 3 min - 7
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine to the skillet and toss to coat everything evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped basil.
⏱️ 2 min