Creamy Tuscan Chicken Pasta
A rich and flavorful pasta dish featuring tender chicken, sun-dried tomatoes, and spinach in a creamy sauce, perfect for a satisfying meal.
Ingredients
Protein
- 1.5 lbs Boneless (skinless chicken breasts, sliced into ½-inch strips)
Pasta
- 12 oz Penne or fettuccine pasta (dry, uncooked)
Seasonings
- 1 tsp Salt (for pasta water)
- 1 tbsp Olive oil
- 1 tbsp Unsalted butter
- 5 cloves Garlic (minced)
- 1 medium Yellow onion (finely diced)
Sun-dried tomatoes
- 1 cup Sun-dried tomatoes in oil (drained and roughly chopped)
Vegetables
- 3 cups Fresh baby spinach (loosely packed)
- 1.5 cups Heavy cream
- ¾ cup Low-sodium chicken broth
- 1 cup Parmesan cheese (freshly grated)
- 1 tsp Italian seasoning (divided)
- ½ tsp Crushed red pepper flakes (optional)
- ½ tsp Black pepper
Fresh basil leaves
- a small handful Fresh basil leaves
Extras
- as desired Extra Parmesan (for serving)
- optional Lemon wedges
Instructions
- Cook pasta in salted boiling water until al dente; reserve ½ cup pasta water.
- Sear seasoned chicken in olive oil and butter until golden and cooked through, about 4-5 minutes per side.
- Sauté onion, then add garlic and sun-dried tomatoes; cook until fragrant.
- Deglaze with chicken broth, add cream, Italian seasoning, and red pepper flakes; simmer until thickened.
- Stir in Parmesan, add spinach until wilted, then combine with chicken and pasta, adding reserved pasta water as needed.
- Garnish with basil, extra Parmesan, and lemon wedges if desired.
Notes
Use freshly grated Parmesan for best flavor and consider adding a squeeze of lemon for brightness.