Creamy Tuscan Chicken Pasta
This Creamy Tuscan Chicken Pasta is a simple yet delicious dish that's perfect for a weeknight dinner. Tender chicken breasts are cooked in a rich and creamy sauce with sun-dried tomatoes, spinach, and Italian herbs, all served over a bed of pasta.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Strainer
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 8 oz pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 lb chicken breasts, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 teaspoon dried Italian seasoning
- to taste salt and pepper
- Grated Parmesan cheese for serving
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
- Pour in the chicken broth and let it simmer for 2-3 minutes.
- Stir in the heavy cream and Italian seasoning. Allow the sauce to simmer for another 3-4 minutes, stirring occasionally.
- Add the sun-dried tomatoes and spinach to the sauce, cooking until the spinach is wilted, about 2 minutes.
- Toss the cooked pasta into the skillet, mixing well to coat in the creamy sauce. Cook for an additional minute to allow flavors to combine.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
Feel free to substitute the chicken with shrimp or tofu for a different protein option.
For added flavor, consider marinating the chicken in Italian herbs for 30 minutes before cooking.
You can adjust the creaminess of the sauce by adding more or less heavy cream based on your preference.