IRRESISTIBLE TUSCAN CHICKEN PASTA EASY

Imagine twirling your fork around perfectly cooked pasta, each strand coated in a luscious, creamy sauce bursting with the vibrant flavors of sun-dried tomatoes, fresh spinach, and savory chicken. This isn’t just another pasta dish; it’s a comforting hug on a plate, a culinary journey to Tuscany without ever leaving your kitchen, and I promise you, making this incredible Tuscan Chicken Pasta is easier than you think!

Ingredients: Everything You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 5 oz fresh spinach, roughly chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the Pasta:

• 1 lb pasta (penne, fettuccine, or your favorite shape)
• Salt for pasta water

Let’s Talk Chicken: Prep is Key!

Before we dive into the sauce, let’s get our chicken ready. The key here is to cut the chicken into evenly sized pieces. This ensures that it cooks uniformly, preventing some pieces from being overcooked while others are still raw. Season generously with Italian seasoning, garlic powder, salt, and pepper. Don’t be shy with the seasonings – they’ll really bring out the flavor of the chicken! Using good quality olive oil also adds to the flavour. This step is crucial and often overlooked in many Creamy Chicken Spinach Pasta Recipes.

Step-by-Step Instructions: Creating Magic in Your Kitchen

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente.
3. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold!
4. Drain the pasta and set aside.

Don’t underestimate the importance of salting your pasta water! It’s the only chance you get to season the pasta itself, and it makes a world of difference. Also, that reserved pasta water? We’ll use it to adjust the sauce consistency later, ensuring a perfectly creamy texture.

Step 2: Sauté the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Make sure not to overcrowd the pan; cook in batches if necessary.
3. Remove the chicken from the skillet and set aside.

Overcrowding the pan is a common mistake that can prevent the chicken from browning properly. If you’re cooking for a crowd, it’s always better to cook in batches. The goal is to get a nice sear on the chicken, which adds tons of flavor.

Step 3: Build the Flavorful Sauce

1. Add the remaining 2 tablespoons of olive oil to the same skillet.
2. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
3. Add the chopped sun-dried tomatoes and cook for another minute, allowing their flavors to bloom.
4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet (this is where all the flavor is!).
5. Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
6. Stir in the fresh spinach and red pepper flakes (if using). Cook until the spinach has wilted, about 2-3 minutes.
7. Season with salt and pepper to taste.

The sun-dried tomatoes are the star of this sauce, adding a burst of tangy sweetness. Don’t skip them! And remember that reserved pasta water? If the sauce is too thick, add a splash or two until it reaches your desired consistency. For an even richer flavour, you can try using roasted garlic instead of minced! This sauce is so versatile, you could even add mushrooms or artichoke hearts for extra flavour. If you’re a fan of spice, a pinch of red pepper flakes will add a lovely kick.

Step 4: Combine Everything

1. Add the cooked chicken back to the skillet with the sauce.
2. Add the cooked pasta to the skillet and toss to coat everything evenly in the sauce.
3. Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).

Make sure the pasta is well-coated in the sauce before serving. The sauce should cling to every strand! For an extra touch of elegance, sprinkle some freshly chopped parsley on top. A side of crusty bread is also a great addition, perfect for soaking up all that delicious sauce!

Troubleshooting Tips: Because We’ve All Been There

Sometimes things don’t go exactly as planned, and that’s okay! Here are a few common issues and how to fix them:

• Sauce is too thick: Add a splash of reserved pasta water or chicken broth until it reaches your desired consistency.
• Sauce is too thin: Simmer the sauce for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken it quickly.
• Chicken is dry: Make sure not to overcook the chicken. Cooking it in the sauce helps to keep it moist.
• Pasta is sticky: Be sure to cook the pasta al dente and rinse it immediately after draining to prevent it from sticking together.

Variations: Make it Your Own!

One of the best things about this recipe is how easily it can be adapted to your preferences. Here are a few ideas to get you started:

• Vegetarian: Omit the chicken and add more vegetables, such as mushrooms, bell peppers, or zucchini.
• Spicy: Add more red pepper flakes or a dash of hot sauce to the sauce.
• Cheesy: Add more Parmesan cheese or a different type of cheese, such as mozzarella or provolone. You might like Creamy Cheesy Chicken Pasta!
• Herby: Add more fresh herbs, such as basil, oregano, or thyme.
• Different Pasta: Feel free to experiment with different pasta shapes. Penne, fettuccine, rotini, and farfalle all work well in this recipe.

Remember, cooking is all about experimenting and having fun! Don’t be afraid to try new things and adjust the recipe to your liking. Maybe you would like to try Chicken Mozzarella Pasta sometime!

Serving Suggestions: Completing the Meal

This Tuscan Chicken Pasta is a complete meal on its own, but it can also be served with a side dish to round out the meal. Here are a few suggestions:

• Garlic Bread: A classic pairing that’s perfect for soaking up the sauce.
• Side Salad: A simple green salad with a vinaigrette dressing adds a refreshing contrast to the richness of the pasta.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts make a healthy and flavorful side dish.
• Creamy Tuscan Soup: For a truly Tuscan-inspired meal, serve with a bowl of Creamy Tuscan Soup.

Other Creamy Pasta Inspirations

If you enjoyed this Tuscan Chicken Pasta, you might also like these other creamy pasta recipes: Chicken Pot Pie Pasta brings a comforting twist to a classic dish, while Creamy Parmesan Garlic Beef Bowtie Pasta offers a rich and savory alternative. Consider experimenting with various pasta shapes and protein options to discover your new favorite Creamy Chicken Tomato Spinach Pasta combination!

Make Ahead and Storage Tips

This pasta dish is best enjoyed fresh, but it can be made ahead of time and stored for later. Here’s how:

• Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, cook the pasta and chicken, then combine everything in the skillet.
• Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent it from drying out. You can also reheat it in the microwave.

Final Thoughts: Your Tuscan Adventure Awaits

This recipe is truly a gem among Pasta Dinner Recipes. I hope you give this Tuscan Chicken Pasta a try. It’s a surefire way to impress your family and friends with a delicious and easy meal. Happy cooking!

Irresistible Tuscan Chicken Pasta

Alice Yowell

This Tuscan Chicken Pasta recipe offers a comforting and flavorful meal with creamy sauce, sun-dried tomatoes, and fresh spinach. It’s an easy way to bring the taste of Tuscany to your kitchen, creating a restaurant-quality dish in under an hour. Perfect for a weeknight dinner or a special occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 650 kcal

Equipment

• Large pot
• Colander
• Large skillet
• Measuring cups
• Measuring spoons
• Knife
• Cutting board
• Wooden spoon or spatula

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil for chicken
• 2 tablespoons olive oil for sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 2 cloves garlic, minced
• ½ cup sun-dried tomatoes, oil-packed, drained and chopped
• ½ cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 5 oz fresh spinach, roughly chopped
• ¼ teaspoon red pepper flakes optional
• 1 lb pasta penne, fettuccine, or your favorite shape
• Salt for pasta water
• Fresh parsley, chopped optional, for garnish

Instructions

 

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
• Drain the pasta and set aside.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Add the remaining 2 tablespoons of olive oil to the same skillet.
• Add the minced garlic and sauté for about 30 seconds, until fragrant.
• Add the chopped sun-dried tomatoes and cook for another minute, allowing their flavors to bloom.
• Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
• Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
• Stir in the fresh spinach and red pepper flakes (if using). Cook until the spinach has wilted, about 2-3 minutes.
• Season with salt and pepper to taste.
• Add the cooked chicken back to the skillet with the sauce.
• Add the cooked pasta to the skillet and toss to coat everything evenly in the sauce.
• Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).

Notes

If the sauce is too thick, add a splash of reserved pasta water or chicken broth until it reaches your desired consistency. If the sauce is too thin, simmer the sauce for a few more minutes to allow it to thicken. You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a vegetarian option, omit the chicken and add more vegetables such as mushrooms or zucchini. For extra spice, add more red pepper flakes or a dash of hot sauce.