Description
This restaurant-quality Creamy Tuscan Chicken Pasta features tender chicken, sun-dried tomatoes, and spinach in a rich garlic Parmesan cream sauce. Ready in just 30 minutes, it’s the perfect weeknight dinner that tastes like you’ve been cooking all day!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces or thin cutlets
- 12 oz pasta (penne, fettuccine, or bow-tie)
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 4-5 cloves garlic, minced
- 1 cup chicken broth
- 1½ cups heavy cream
- ½ cup sun-dried tomatoes (oil-packed), drained and chopped
- 3 cups fresh spinach
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Prepare the chicken: While pasta cooks, season chicken pieces generously with salt, pepper, and half the Italian seasoning.
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside on a plate.
- Build the sauce base: In the same skillet, reduce heat to medium and add remaining 2 tablespoons butter. Add minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent burning.
- Create the creamy sauce: Pour in chicken broth and scrape up any browned bits from the bottom of the pan (this adds tons of flavor!). Add heavy cream, sun-dried tomatoes, remaining Italian seasoning, and red pepper flakes if using. Stir to combine and bring to a gentle simmer.
- Add cheese and spinach: Reduce heat to low and stir in Parmesan cheese until melted and sauce is smooth. Add fresh spinach and cook for 1-2 minutes until wilted.
- Combine everything: Return cooked chicken to the skillet along with drained pasta. Toss everything together, adding reserved pasta water a little at a time if sauce seems too thick. The starchy pasta water helps the sauce cling perfectly to the noodles.
- Final touches: Taste and adjust seasoning with additional salt and pepper as needed. Cook for 2-3 more minutes, stirring occasionally, until everything is heated through and well combined.
- Serve: Transfer to serving plates or a large pasta bowl. Garnish with fresh basil, extra Parmesan, and a crack of black pepper. Serve immediately while hot and creamy!
Notes
- Chicken thickness matters: Pound chicken breasts to even thickness (about ¾-inch) for even cooking, or slice into smaller pieces.
- Don’t skip the pasta water: The starchy water is key to creating a sauce that clings beautifully.
- Sauce too thick? Add more chicken broth or pasta water, a tablespoon at a time.
- Sauce too thin? Let it simmer a bit longer or add more Parmesan.
- Fresh Parmesan is crucial: Pre-grated cheese often contains anti-caking agents that prevent smooth melting.
- Best served immediately: Cream sauces can separate or thicken when stored, though this reheats well with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 685
- Sugar: 6g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 155mg