Tuscan Creamy Chicken Pasta
Tuscan Creamy Chicken Pasta
Ingredients
For the Pasta and Chicken
- 12 ounces fettuccine
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1 1/2 cups cherry tomatoes, whole
- 1/4 cup water
- 1/2 yellow onion, finely chopped
- 5 ounces fresh spinach
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 cup heavy cream
Instructions
- 1
Cook the fettuccine according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken strips with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the 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
In the same skillet, add 2 tablespoons of olive oil. Add the whole cherry tomatoes and 1/4 cup of water. Cook over medium heat for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
⏱️ 4 min
- 4
Add the chopped yellow onion and fresh spinach to the skillet with the tomatoes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cover the skillet and cook for 3-5 minutes, or until the spinach is wilted and the tomatoes are very soft.
⏱️ 5 min
- 5
Uncover the skillet. Using a potato masher or the back of a spoon, gently mash the softened tomatoes directly in the pan to create a rustic sauce. Continue mashing until most of the tomatoes have broken down.
⏱️ 3 min
- 6
Stir in the chopped fresh parsley and 1/2 cup of grated Parmesan cheese. Cook for 1 minute, stirring until the cheese has melted into the sauce.
⏱️ 2 min
- 7
Pour in the heavy cream and stir well to combine. Bring the sauce to a gentle simmer and cook for 2-3 minutes, or until slightly thickened.
⏱️ 3 min
- 8
Add the cooked fettuccine and the cooked chicken strips to the skillet with the creamy sauce. Toss everything together until the pasta and chicken are thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 9
Serve immediately, garnished with additional fresh chopped parsley and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuscan Creamy Chicken Pasta
Ingredients
For the Pasta and Chicken
- 12 ounces fettuccine
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1 1/2 cups cherry tomatoes, whole
- 1/4 cup water
- 1/2 yellow onion, finely chopped
- 5 ounces fresh spinach
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 cup heavy cream
Instructions
- 1
Cook the fettuccine according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken strips with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the 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
In the same skillet, add 2 tablespoons of olive oil. Add the whole cherry tomatoes and 1/4 cup of water. Cook over medium heat for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
⏱️ 4 min - 4
Add the chopped yellow onion and fresh spinach to the skillet with the tomatoes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cover the skillet and cook for 3-5 minutes, or until the spinach is wilted and the tomatoes are very soft.
⏱️ 5 min - 5
Uncover the skillet. Using a potato masher or the back of a spoon, gently mash the softened tomatoes directly in the pan to create a rustic sauce. Continue mashing until most of the tomatoes have broken down.
⏱️ 3 min - 6
Stir in the chopped fresh parsley and 1/2 cup of grated Parmesan cheese. Cook for 1 minute, stirring until the cheese has melted into the sauce.
⏱️ 2 min - 7
Pour in the heavy cream and stir well to combine. Bring the sauce to a gentle simmer and cook for 2-3 minutes, or until slightly thickened.
⏱️ 3 min - 8
Add the cooked fettuccine and the cooked chicken strips to the skillet with the creamy sauce. Toss everything together until the pasta and chicken are thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 9
Serve immediately, garnished with additional fresh chopped parsley and grated Parmesan cheese, if desired.
⏱️ 1 min