Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
For the Sauce
- 2 tablespoons butter
- 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, freshly grated
- 5 ounces fresh spinach
For the Pasta
- 12 ounces fettuccine pasta, or other pasta of choice
- 1 tablespoon salt, for pasta water
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, 1/2 teaspoon salt, black pepper, garlic powder, and dried oregano until evenly coated.
⏱️ 5 min
- 3
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
⏱️ 3 min
- 6
Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Reduce heat to low.
⏱️ 5 min
- 7
Add the grated Parmesan cheese and fresh spinach to the sauce. Stir until the cheese is melted and the spinach has wilted, about 2-3 minutes. 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 pasta and toss everything together until the pasta is well coated. Taste and adjust seasoning if necessary.
⏱️ 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
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
For the Sauce
- 2 tablespoons butter
- 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, freshly grated
- 5 ounces fresh spinach
For the Pasta
- 12 ounces fettuccine pasta, or other pasta of choice
- 1 tablespoon salt, for pasta water
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, 1/2 teaspoon salt, black pepper, garlic powder, and dried oregano until evenly coated.
⏱️ 5 min - 3
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
⏱️ 3 min - 6
Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Reduce heat to low.
⏱️ 5 min - 7
Add the grated Parmesan cheese and fresh spinach to the sauce. Stir until the cheese is melted and the spinach has wilted, about 2-3 minutes. 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 pasta and toss everything together until the pasta is well coated. Taste and adjust seasoning if necessary.
⏱️ 3 min - 9
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min