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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
For the Pasta and Sauce
- 12 ounces fettuccine or penne pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 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.
⏱️ 2 min
- 2
Add the seasoned chicken to the skillet and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
⏱️ 10 min
- 4
In the same skillet, melt butter over medium heat. Add minced garlic and sun-dried tomatoes, and cook for 1 minute until fragrant.
⏱️ 2 min
- 5
Pour in chicken broth and heavy cream. Bring to a gentle simmer, stirring occasionally. If using, add red pepper flakes.
⏱️ 5 min
- 6
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
⏱️ 3 min
- 7
Reduce heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 3 min
- 8
Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss to combine, ensuring everything is well coated.
⏱️ 3 min
- 9
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 1 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
For the Pasta and Sauce
- 12 ounces fettuccine or penne pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 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.
⏱️ 2 min - 2
Add the seasoned chicken to the skillet and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
⏱️ 10 min - 4
In the same skillet, melt butter over medium heat. Add minced garlic and sun-dried tomatoes, and cook for 1 minute until fragrant.
⏱️ 2 min - 5
Pour in chicken broth and heavy cream. Bring to a gentle simmer, stirring occasionally. If using, add red pepper flakes.
⏱️ 5 min - 6
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
⏱️ 3 min - 7
Reduce heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 3 min - 8
Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss to combine, ensuring everything is well coated.
⏱️ 3 min - 9
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min