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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
For the Pasta and Sauce
- 12 ounces fettuccine or penne pasta
- 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
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken pieces with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Toss to coat evenly.
⏱️ 5 min
- 2
Heat 2 tablespoons of 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 golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
⏱️ 10 min
- 4
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes, and sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min
- 6
Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.
⏱️ 2 min
- 7
Stir in the 1/2 cup of grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 3 min
- 8
Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss everything together until the pasta is evenly coated.
⏱️ 3 min
- 9
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
For the Pasta and Sauce
- 12 ounces fettuccine or penne pasta
- 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
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken pieces with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Toss to coat evenly.
⏱️ 5 min - 2
Heat 2 tablespoons of 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 golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
⏱️ 10 min - 4
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes, and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 6
Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.
⏱️ 2 min - 7
Stir in the 1/2 cup of grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 3 min - 8
Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss everything together until the pasta is evenly coated.
⏱️ 3 min - 9
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min