Creamy Tuscan Chicken Pasta
This creamy Tuscan chicken pasta hits that perfect balance—rich, flavorful, and surprisingly easy to pull together.
Equipment
- Large pot
- Skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Knife and Cutting Board
- Measuring cups and spoons
- Colander
- Grater
Ingredients
For the Pasta & Chicken
- 12 oz fettuccine or penne pasta
- 2 tbsp olive oil
- 1.5 lbs boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tsp garlic powder
For the Sauce
- 2 tbsp butter
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- ½ tsp red pepper flakes optional, for a little heat
- 1 cup sun-dried tomatoes chopped
- 2 cups fresh spinach
- 1 tsp Italian seasoning
Instructions
Step 1: Prepare the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the rest.
- Pro Tip: Save some pasta water—it helps loosen the sauce later if it gets too thick.
Step 2: Cook the Chicken
- While pasta cooks, season the chicken breasts with salt, pepper, and garlic powder.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add chicken and cook 5–6 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
- Remove chicken from the skillet and let rest for 5 minutes, then slice into strips.
- Pro Tip: Don’t overcrowd the pan—cook in batches if needed. This ensures a nice golden crust.
Step 3: Make the Creamy Sauce
- Reduce the heat to medium and add 2 tbsp butter to the same skillet.
- Sauté minced garlic for 30–60 seconds until fragrant.
- Pour in 1 cup heavy cream and ½ cup chicken broth, stirring to combine.
- Add ¾ cup Parmesan cheese and 1 tsp Italian seasoning. Stir until the cheese melts completely.
- Pro Tip: Whisk continuously while adding Parmesan to prevent lumps and get a silky smooth sauce.
Step 4: Add Sun-Dried Tomatoes and Spinach
- Stir in chopped sun-dried tomatoes and cook for 1–2 minutes.
- Add fresh spinach and cook until just wilted.
- If the sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency.
- Pro Tip: Add spinach at the end so it stays vibrant and doesn’t overcook.
Step 5: Combine Pasta and Chicken
- Add the cooked pasta to the skillet with the sauce.
- Toss gently to coat the noodles evenly.
- Return sliced chicken to the skillet and stir to combine.
- Taste and adjust seasoning with salt and pepper if needed.
- Pro Tip: Serve immediately for the creamiest texture—this pasta tastes best fresh.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 620 kcal
- Protein: 38 g
- Carbohydrates: 48 g
- Fat: 30 g
- Saturated Fat: 15 g
- Cholesterol: 135 mg
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 620 mg
- Calcium: 220 mg
- Iron: 2.5 mg