Creamy Tuscan Chicken Pasta Ultimate
This Creamy Tuscan Chicken Pasta is a restaurant-quality dish made with minimal effort. Tender chicken and perfectly cooked pasta are coated in a luscious, creamy sauce bursting with sun-dried tomatoes, garlic, and Parmesan cheese. It's a delicious and satisfying meal that's perfect for a weeknight dinner.
Equipment
- Large pot
- Colander
- Large skillet
- Measuring cups and spoons
- Knife
- Cutting board
- Tongs or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil for chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp salt for chicken
- ¼ tsp black pepper for chicken
- 1 lb pasta fettuccine, penne, or your favorite shape
- Salt for pasta water
- 1 tbsp olive oil for sauce
- 4 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
- ¼ cup fresh basil, chopped
- ¼ cup fresh spinach, chopped
- Salt and pepper to taste for sauce
- Pinch of red pepper flakes optional
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.
- While the pasta is cooking, 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 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
- Add the chopped sun-dried tomatoes to the skillet and cook for another minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. This adds a ton of flavor!
- Stir in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for about 5 minutes, or until the sauce has thickened slightly.
- Stir in the grated Parmesan cheese, fresh basil, and fresh spinach. Season with salt, pepper, and red pepper flakes (if using) to taste.
- Add the cooked chicken back to the skillet. Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
- Serve hot and enjoy! Garnish with extra Parmesan cheese and fresh basil, if desired.
Notes
The sauce can be made up to 2 days in advance and stored in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream if the sauce has thickened too much. For variations, add vegetables like mushrooms, bell peppers, or zucchini. To spice it up, add a pinch of red pepper flakes or use a spicier Italian sausage instead of chicken. For a lighter version, use half-and-half or milk instead of heavy cream.