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 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 tablespoon salt, for pasta water
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 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 salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish (optional)
Instructions
- 1
Season the chicken: In a medium bowl, toss the cut chicken pieces with 2 tablespoons olive oil, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 2
Cook the chicken: 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
- 3
Cook the pasta: While the chicken cooks, 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 the pasta.
⏱️ 10 min
- 4
Sauté aromatics: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes and cook for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Build the sauce: 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 bring the sauce to a gentle simmer.
⏱️ 3 min
- 6
Add spinach and cheese: Add the fresh spinach to the simmering sauce, stirring until it wilts, about 2-3 minutes. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 3 min
- 7
Combine and serve: Return the cooked chicken to the skillet with the sauce. Add the drained pasta 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. Garnish with fresh basil, if desired, and serve immediately with extra Parmesan cheese.
⏱️ 5 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
- 2 tablespoons olive oil
- 1 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 tablespoon salt, for pasta water
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 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 salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish (optional)
Instructions
- 1
Season the chicken: In a medium bowl, toss the cut chicken pieces with 2 tablespoons olive oil, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 2
Cook the chicken: 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 - 3
Cook the pasta: While the chicken cooks, 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 the pasta.
⏱️ 10 min - 4
Sauté aromatics: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes and cook for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Build the sauce: 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 bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Add spinach and cheese: Add the fresh spinach to the simmering sauce, stirring until it wilts, about 2-3 minutes. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 3 min - 7
Combine and serve: Return the cooked chicken to the skillet with the sauce. Add the drained pasta 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. Garnish with fresh basil, if desired, and serve immediately with extra Parmesan cheese.
⏱️ 5 min