Creamy Tuscan Chicken Pasta (Printable Version)

Tender chicken and pasta blend with sun-dried tomatoes and spinach in a rich cream sauce.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine
02 - 1 tbsp salt (for pasta water)

→ Chicken

03 - 2 large boneless, skinless chicken breasts
04 - 1/2 tsp salt
05 - 1/2 tsp black pepper
06 - 1 tsp dried Italian herbs
07 - 2 tbsp olive oil

→ Sauce

08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
11 - 1/2 cup chicken broth
12 - 1 cup heavy cream
13 - 2 oz grated Parmesan cheese
14 - 3 cups fresh baby spinach
15 - 1/4 tsp red pepper flakes (optional)
16 - Salt and pepper, to taste

→ Garnish

17 - Chopped fresh basil or parsley, for serving
18 - Extra grated Parmesan, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining. Set pasta aside.
02 - Season chicken breasts with salt, pepper, and dried Italian herbs on both sides. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 to 6 minutes per side until golden brown and cooked through. Remove from skillet, let rest for 5 minutes, then slice thinly.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in sun-dried tomatoes and cook for an additional minute.
04 - Pour in chicken broth, scraping the skillet to release browned bits. Lower heat to low and add heavy cream, grated Parmesan, and red pepper flakes if using. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
05 - Stir in fresh baby spinach until wilted.
06 - Add cooked pasta and sliced chicken to the skillet. Toss to coat evenly. Incorporate reserved pasta water gradually until sauce reaches desired consistency.
07 - Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with chopped basil or parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for lunch the next day, if you're lucky enough to have any
  • Everything cooks in one skillet besides the pasta, meaning minimal cleanup
02 -
  • The pasta continues cooking in the sauce, so I always pull it out of the boiling water about a minute before the package says it's done
  • Room temperature cream is less likely to separate when you add it. I take it out of the fridge while I prep everything else
  • If the sauce looks too thick at any point, add more pasta water, not more cream. The starch helps it emulsify better than straight cream would
03 -
  • Save the oil from the sun-dried tomatoes and drizzle it over roasted vegetables or use it in vinaigrettes
  • If your sauce breaks (looks grainy or separated), whisk in a teaspoon of Dijon mustard to bring it back together
  • Grate your own Parmesan. Pre-grated cheese has cellulose that prevents it from melting smoothly into sauces
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