Creamy Tuscan Chicken Pasta
This creamy Tuscan chicken pasta combines fettuccine or penne with sun-dried tomatoes and fresh spinach in a rich, savory sauce, perfect for a quick and satisfying weeknight dinner.
Equipment
- 1 large pot
- 1 stove
Ingredients
- 12 oz fettuccine or penne pasta
- 2 boneless skinless chicken breasts diced
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain and reserve 1 cup of pasta water.
- Heat olive oil in the same pot over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5 to 7 minutes.
- Add minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes until fragrant.
- Pour in heavy cream, chicken broth, and Italian seasoning. Stir gently and simmer the sauce.
- Add fresh spinach and cook until wilted.
- Return drained pasta to the pot and stir well to evenly coat with the creamy sauce. Add reserved pasta water as needed to adjust consistency.
- Serve pasta plated with a sprinkle of grated Parmesan cheese on top.
Notes
- For a lighter dish, substitute heavy cream with Greek yogurt.
- Replace chicken with sautéed mushrooms for a vegetarian version.
- Store leftovers refrigerated up to 3 days and reheat gently.