Description
A creamy and flavorful Tuscan Chicken Pasta recipe featuring tender chicken, sun-dried tomatoes, fresh spinach, and a rich Parmesan cream sauce, served over penne or fettuccine pasta. Perfect for a hearty and comforting Italian-American main course.
Ingredients
Scale
Chicken & Seasoning
- 1 pound boneless, skinless chicken breasts, sliced thin
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Cooking & Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and sliced
- 2 cups baby spinach
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
Pasta & Garnish
- 12 ounces penne or fettuccine pasta
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Prepare the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 5–6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Tomatoes: Reduce the skillet heat to medium. Add minced garlic, sun-dried tomatoes, and red pepper flakes (if using). Sauté for 1–2 minutes or until fragrant.
- Make the Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy.
- Add Spinach and Chicken: Add the baby spinach and cooked chicken back to the skillet. Cook for 2–3 minutes until the spinach wilts and the chicken is warmed through.
- Combine with Pasta: Toss in the cooked pasta, stirring until it is evenly coated with the sauce.
- Garnish and Serve: Garnish with fresh basil and additional Parmesan cheese if desired. Serve hot and enjoy your Tuscan Chicken Pasta.
Notes
- For extra flavor, use sun-dried tomatoes packed in oil and sauté them with a bit of the reserved oil instead of draining them completely.
- You can substitute the heavy cream with half-and-half for a lighter, less rich version of the sauce.
- Adjust the red pepper flakes amount according to your preferred spice level or omit entirely for a milder dish.
- Use gluten-free pasta if you need this recipe to be gluten-free compliant.
Nutrition
- Serving Size: 1¼ cups
- Calories: 610
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 135 mg
