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 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Tuscan Sauce
- 1 tablespoon olive oil
- 3 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
- 1/2 cup Parmesan cheese, grated
- 4 cups 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 chicken pieces with garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. 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
- 2
While the chicken cooks, bring a large pot of salted water 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
- 3
In the same skillet (no need to clean), add 1 tablespoon olive oil. Add the minced garlic and chopped sun-dried tomatoes. 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. Reduce heat to medium-low and stir in the grated Parmesan cheese, red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Continue to simmer for 3-5 minutes, or until the sauce thickens slightly.
⏱️ 7 min
- 5
Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.
⏱️ 2 min
- 6
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 of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 7
Serve immediately, garnished with fresh chopped basil.
⏱️ 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 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Tuscan Sauce
- 1 tablespoon olive oil
- 3 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
- 1/2 cup Parmesan cheese, grated
- 4 cups 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 chicken pieces with garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. 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 - 2
While the chicken cooks, bring a large pot of salted water 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 - 3
In the same skillet (no need to clean), add 1 tablespoon olive oil. Add the minced garlic and chopped sun-dried tomatoes. 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. Reduce heat to medium-low and stir in the grated Parmesan cheese, red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Continue to simmer for 3-5 minutes, or until the sauce thickens slightly.
⏱️ 7 min - 5
Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.
⏱️ 2 min - 6
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 of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 7
Serve immediately, garnished with fresh chopped basil.
⏱️ 1 min