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
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Pasta
- 12 ounces fettuccine or penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Tuscan Sauce
- 2 tablespoons unsalted 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
- 1/2 cup Parmesan cheese, freshly grated
- 5 ounces baby spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 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 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly coated.
⏱️ 5 min
- 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min
- 4
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. 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 pan. Stir in the heavy cream and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it slightly thickens.
⏱️ 5 min
- 6
Stir in the grated Parmesan cheese until melted and smooth. Add the baby spinach and cook until wilted, about 1-2 minutes.
⏱️ 2 min
- 7
Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss everything together until well combined. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped basil and extra Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Pasta
- 12 ounces fettuccine or penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Tuscan Sauce
- 2 tablespoons unsalted 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
- 1/2 cup Parmesan cheese, freshly grated
- 5 ounces baby spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 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 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly coated.
⏱️ 5 min - 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min - 4
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. 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 pan. Stir in the heavy cream and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it slightly thickens.
⏱️ 5 min - 6
Stir in the grated Parmesan cheese until melted and smooth. Add the baby spinach and cook until wilted, about 1-2 minutes.
⏱️ 2 min - 7
Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss everything together until well combined. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped basil and extra Parmesan cheese, if desired.
⏱️ 1 min