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Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta

This creamy Tuscan chicken pasta brings together tender seared chicken, sun-dried tomatoes, spinach, garlic, and a rich Parmesan cream sauce tossed with penne or fettuccine. A comforting, restaurant-quality meal ready in about 30 minutes perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: dinner, Main Course
Cuisine: American Fusion, Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts or thighs
  • 3–4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 cup sun-dried tomatoes, drained and sliced
  • 2 cups fresh baby spinach
  • 1 1/2 cups heavy cream or dairy-free substitute
  • 1 cup grated Parmesan cheese
  • 12 oz penne or fettuccine pasta
  • 1/2 cup reserved pasta water

Equipment

  • large pot for cooking pasta
  • large skillet for searing chicken and sauce
  • Tongs or spatula
  • knife and cutting board
  • colander

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes. Reserve ½ cup pasta water, drain, and set aside.
  2. Slice chicken into cutlets or strips. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet and sear chicken 3–4 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, add minced garlic and cook for 30 seconds. Add sun-dried tomatoes and sauté 1–2 minutes until fragrant.
  4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until melted. Add spinach and cook until wilted and sauce thickens slightly.
  5. Slice the cooked chicken and return to the pan. Add cooked pasta and a splash of reserved water. Toss everything together until coated in sauce.
  6. Serve warm with extra Parmesan, fresh basil, and crushed red pepper flakes if desired.

Nutrition

Calories: 620kcalCarbohydrates: 46gProtein: 39gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 145mgSodium: 640mgPotassium: 820mgFiber: 3gSugar: 6gVitamin A: 4100IUVitamin C: 9mgCalcium: 280mgIron: 2.1mg

Notes

Make it lighter with half-and-half or coconut milk. For a quick version, use shredded rotisserie chicken. Add mushrooms or roasted red peppers for more depth. Leftovers can be baked with cheese for a Tuscan pasta casserole. Store refrigerated up to 4 days.

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