Irresistible Tuscan Chicken Pasta
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.
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.