Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces fettuccine
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Season the chicken pieces with salt and black pepper.
⏱️ 2 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, about 5-7 minutes. 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 fettuccine and cook according to package directions until al dente. Drain, reserving 1 cup of pasta water.
⏱️ 10 min
- 4
In the same skillet, melt butter over medium heat. Add minced garlic and sun-dried tomatoes, and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and red pepper flakes (if using). Bring to a gentle simmer.
⏱️ 5 min
- 6
Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes.
⏱️ 3 min
- 7
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 until desired consistency is reached.
⏱️ 3 min
- 8
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss to coat everything evenly.
⏱️ 3 min
- 9
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken Pasta
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces fettuccine
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Season the chicken pieces with salt and black pepper.
⏱️ 2 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, about 5-7 minutes. 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 fettuccine and cook according to package directions until al dente. Drain, reserving 1 cup of pasta water.
⏱️ 10 min - 4
In the same skillet, melt butter over medium heat. Add minced garlic and sun-dried tomatoes, and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and red pepper flakes (if using). Bring to a gentle simmer.
⏱️ 5 min - 6
Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes.
⏱️ 3 min - 7
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 until desired consistency is reached.
⏱️ 3 min - 8
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss to coat everything evenly.
⏱️ 3 min - 9
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min