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 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine or penne pasta
- 1 teaspoon salt, for pasta water
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup 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 garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min
- 2
Heat 1 tablespoon 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
- 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 the pasta water.
⏱️ 10 min
- 4
In the same skillet (no need to clean it), melt 2 tablespoons butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Pour in the chicken broth and heavy cream. Bring to a gentle simmer, stirring occasionally. If using, add the red pepper flakes.
⏱️ 3 min
- 6
Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Continue cooking until all the spinach has wilted, about 2-3 minutes.
⏱️ 3 min
- 7
Reduce heat to low and stir in the 1/2 cup grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min
- 8
Add the cooked chicken back to the skillet with the sauce. Add the cooked pasta 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.
⏱️ 5 min
- 9
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken Pasta
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine or penne pasta
- 1 teaspoon salt, for pasta water
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup 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 garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min - 2
Heat 1 tablespoon 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 - 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 the pasta water.
⏱️ 10 min - 4
In the same skillet (no need to clean it), melt 2 tablespoons butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Pour in the chicken broth and heavy cream. Bring to a gentle simmer, stirring occasionally. If using, add the red pepper flakes.
⏱️ 3 min - 6
Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Continue cooking until all the spinach has wilted, about 2-3 minutes.
⏱️ 3 min - 7
Reduce heat to low and stir in the 1/2 cup grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min - 8
Add the cooked chicken back to the skillet with the sauce. Add the cooked pasta 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.
⏱️ 5 min - 9
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min