Creamy Tuscan Chicken Pasta
A delightful Italian dish featuring tender chicken, pasta, and a creamy sauce with sun-dried tomatoes and spinach.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Protein
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
Pasta
- 8 ounces Pasta (Penne or Fettuccine) Cooked al dente.
Vegetables
- 1/2 cup Chopped Sun-Dried Tomatoes Preferably in oil.
- 2 cups Fresh Spinach Will wilt down when cooked.
- 3 cloves Garlic Minced.
Sauce
- 1 cup Heavy Cream For a creamy texture.
- 1/2 cup Grated Parmesan Cheese Add at the end for freshness.
Oils
- 2 tablespoons Olive Oil For sautéing.
Seasonings
- to taste Salt
- to taste Freshly Cracked Black Pepper
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, add the chicken pieces seasoned with salt and pepper. Sauté for 5-7 minutes until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Allow to reduce slightly for 3-4 minutes, stirring frequently.
- Reduce heat to low and stir in grated Parmesan cheese until melted and incorporated.
- Add fresh spinach to the skillet, stirring until wilted, about 2-3 minutes.
- Return the cooked chicken to the skillet and mix thoroughly with the creamy sauce and spinach. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Add the cooked pasta to the skillet, tossing everything together until well coated in the creamy sauce. Adjust seasoning with more salt and pepper if needed.
- Serve immediately, garnished with extra Parmesan cheese or fresh herbs if desired.
Notes
Consider adding vegetables like bell peppers or zucchini for extra flavor. This dish is perfect for meal prep and can be stored in the refrigerator for up to three days.