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–+ servings

Creamy Tuscan Chicken Pasta

Juicy seared chicken, sun-dried tomatoes, and spinach tossed with pasta in a garlicky parmesan cream sauce. A cozy, restaurant-style dinner that comes together fast.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Serving Size 6 servings

Equipment

  • Large skillet (12-inch) or Dutch oven
  • Large pot (for boiling pasta)
  • cutting board
  • Chef’s knife
  • Wooden spoon or spatula
  • Tongs
  • Measuring cups and spoons
  • Colander

Ingredients

  • 1.5 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 3 tbsp butter
  • 4 cloves garlic minced
  • 1 cup chicken broth low-sodium if possible
  • 1 cup heavy cream or half-and-half for a lighter sauce
  • 1/2 cup parmesan cheese freshly grated (about 50 g)
  • 1/2 cup sun-dried tomatoes chopped (oil-packed preferred)
  • 2 cups fresh spinach
  • 1 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • 12 oz penne pasta or rigatoni, fettuccine, or farfalle

Instructions

  • Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup pasta water, then drain.
  • While the pasta cooks, season the chicken with salt, pepper, Italian seasoning, basil, and oregano.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook until browned and cooked through, 6–8 minutes total, stirring occasionally. Transfer chicken to a plate.
  • Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for 30 seconds, just until fragrant.
  • Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 1–2 minutes.
  • Stir in heavy cream, sun-dried tomatoes, and red pepper flakes (if using). Bring to a gentle simmer and cook 2–3 minutes to slightly thicken.
  • Add spinach and stir until wilted, about 1 minute. Reduce heat to low and stir in the parmesan until melted and smooth.
  • Add the drained pasta and cooked chicken back to the skillet. Toss to coat, adding a splash of reserved pasta water as needed to loosen the sauce.
  • Taste and adjust salt and pepper. Serve hot with extra parmesan on top.

Notes

• For extra-creamy leftovers, reheat gently on the stovetop with a splash of pasta water or chicken broth.
• If using dry sun-dried tomatoes, soak in hot water for about 10 minutes, then drain and chop.
• Add-ins: sliced mushrooms, bell peppers, or zucchini sauté nicely after the chicken comes out.
• Dairy-free option: use full-fat coconut milk in place of cream and nutritional yeast instead of parmesan (flavor will change slightly).
• Storage: refrigerate in an airtight container for up to 3 days.

Nutrition

Calories: 720kcal | Protein: 46g | Saturated Fat: 16g | Cholesterol: 145mg | Sodium: 780mg