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 dried Italian seasoning
- 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 Italian seasoning. Toss to coat evenly.
⏱️ 5 min
- 2
Heat 2 tablespoons olive oil in 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
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 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. Reduce the heat to low and let it simmer for 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min
- 6
Stir in the fresh spinach, a handful at a time, until it wilts into the sauce. Add the 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cheese is melted and the sauce is smooth.
⏱️ 3 min
- 7
Return the cooked chicken to the skillet with the sauce. Add the cooked and drained pasta. Toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 8
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 dried Italian seasoning
- 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 Italian seasoning. Toss to coat evenly.
⏱️ 5 min - 2
Heat 2 tablespoons olive oil in 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
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 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. Reduce the heat to low and let it simmer for 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 6
Stir in the fresh spinach, a handful at a time, until it wilts into the sauce. Add the 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cheese is melted and the sauce is smooth.
⏱️ 3 min - 7
Return the cooked chicken to the skillet with the sauce. Add the cooked and drained pasta. Toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 8
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min