Creamy Tuscan Chicken Pasta
This Creamy Tuscan Chicken Pasta is a rich and flavorful dish that's surprisingly easy to make. Juicy chicken breasts are bathed in a decadent, creamy sauce with sun-dried tomatoes, spinach, and garlic, creating a restaurant-quality meal in one pan.
Equipment
- Large skillet
- Large pot or Dutch oven
- Colander
- Cutting board
- Knife
- Measuring cups and spoons
- Meat thermometer
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 lb pasta fettuccine, penne, or linguine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 5 oz fresh spinach, washed and roughly chopped
- ½ cup grated Parmesan cheese, plus more for serving
- Salt to taste
- Pepper to taste
- Red pepper flakes optional
Instructions
- Cook the Pasta: Cook pasta according to package directions. Salt the pasta water. Once cooked al dente, drain and set aside. Do not rinse.
- Prepare the Chicken: Pat chicken breasts dry with paper towels. Season generously with salt, pepper, and a pinch of Italian seasoning.
- Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Rest and Slice: Remove chicken from the skillet and let rest for a few minutes. Slice the chicken into bite-sized pieces.
- Sauté the Garlic and Sun-Dried Tomatoes: In the same skillet, reduce heat to medium. Add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes, until garlic is fragrant.
- Deglaze the Pan: Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce slightly for 2-3 minutes.
- Add the Cream and Seasonings: Stir in heavy cream and Italian seasoning. Bring the sauce back to a simmer, then reduce heat to low. Season with salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings.
- Incorporate the Spinach: Add chopped spinach to the sauce and stir until it wilts, about 2-3 minutes.
- Combine Everything: Add cooked pasta and sliced chicken to the skillet. Toss to coat everything evenly in the creamy Tuscan sauce.
- Add Parmesan: Stir in grated Parmesan cheese until melted.
- Serve Immediately: Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
Notes
For best results, use good quality Parmesan cheese and avoid overcooking the chicken. If the sauce is too thick, add a splash of pasta water or chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or chicken broth if needed. Consider adding mushrooms, bell peppers, or asparagus for variations.