Creamy Tuscan Chicken Pasta
This Creamy Tuscan Chicken Pasta recipe brings restaurant-quality flavor to your home kitchen with tender chicken and perfectly cooked pasta coated in a rich, creamy sauce bursting with sun-dried tomatoes, garlic, and Parmesan cheese. It's an easy and satisfying meal that's perfect for a weeknight dinner or a special occasion.
Equipment
- Large skillet or Dutch oven
- Large pot
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Colander
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, oil-packed, drained
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- ¼ cup fresh spinach, chopped
- Salt to taste
- Pepper to taste
- 1 lb pasta fettuccine, penne, or your favorite
- Salt for pasta water
- Optional: extra Parmesan cheese for garnish
- Optional: fresh basil for garnish
Instructions
- In a bowl, toss the chicken pieces with 1 tablespoon olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken to the skillet and cook until it's browned and cooked through, about 5-7 minutes. Cook in batches if needed. Remove the chicken from the skillet and set aside.
- Add the remaining 2 tablespoons of olive oil to the skillet. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Add the drained sun-dried tomatoes to the skillet and cook for another minute.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Season the sauce with salt and pepper to taste.
- Stir in the chopped basil and spinach. Cook until the spinach has wilted, about 1-2 minutes.
- While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water.
- Before draining the pasta, reserve about 1 cup of pasta water.
- Drain the pasta and add it directly to the skillet with the creamy Tuscan sauce.
- Add the cooked chicken back to the skillet.
- Toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
Notes
Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Use good quality, freshly grated Parmesan cheese for richer flavor. Adjust the sauce consistency with pasta water. Spice it up with red pepper flakes. Add other vegetables like mushrooms, bell peppers, or zucchini. For a vegetarian option, replace the chicken with chickpeas or white beans. Substitute with shrimp or scallops for a seafood twist. Use half-and-half instead of heavy cream for a lighter sauce. Deglaze the pan with 1/2 cup of dry white wine for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding chicken broth or water if needed.