Creamy Chicken Tuscan Pasta

Here’s a full, detailed recipe for Creamy Chicken Tuscan Pasta. This dish is a creamy, savory pasta with chicken, sun-dried tomatoes, spinach, and garlic, all in a rich, flavorful sauce.

Ingredients:

• For the chicken:

  • 2 boneless, skinless chicken breasts (about 1 lb)

  • Salt and pepper, to taste

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon paprika (optional for extra flavor)

• For the pasta:

  • 12 oz pasta (penne, fettuccine, or rigatoni work well)

  • Salt (for boiling water)

• For the creamy sauce:

  • 2 tablespoons butter

  • 1 medium onion, finely chopped

  • 4 cloves garlic, minced

  • 1/2 cup sun-dried tomatoes, chopped (oil-packed works best)

  • 1 1/2 cups heavy cream

  • 1/2 cup chicken broth (or more if needed)

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon crushed red pepper flakes (optional for a little spice)

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper, to taste

• For the spinach and garnish:

  • 3 cups fresh spinach (packed)

  • 1 tablespoon fresh basil or parsley (optional, for garnish)

  • Extra Parmesan cheese (for serving)

---

Directions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions (usually around 8-10 minutes for al dente). Drain, reserving about 1/2 cup of pasta water for later (in case you need to thin the sauce).

2. Prepare the Chicken:

• While the pasta is cooking, season the chicken breasts with salt, pepper, garlic powder, Italian seasoning, and paprika.

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F).

• Remove the chicken from the pan and let it rest for a few minutes. Then slice it into thin strips or bite-sized pieces. Set aside.

3. Make the Creamy Sauce:

• In the same skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, for about 3-4 minutes until softened.

• Add the minced garlic and cook for an additional 1 minute, stirring constantly so it doesn’t burn.

• Stir in the chopped sun-dried tomatoes and cook for another minute, allowing the flavors to combine.

• Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, allowing it to cook for 3-5 minutes until the sauce thickens slightly.

• Add the dried basil, oregano, and crushed red pepper flakes (if using). Season with salt and pepper to taste.

• Stir in the grated Parmesan cheese and allow it to melt into the sauce. If the sauce gets too thick, you can add a little of the reserved pasta water to loosen it.

4. Add the Spinach and Chicken:

• Stir in the fresh spinach and cook for about 1-2 minutes, until it wilts down.

• Add the sliced chicken back into the pan, tossing it to coat in the creamy sauce.

5. Combine the Pasta and Sauce:

• Add the cooked pasta to the skillet with the creamy sauce, tossing gently to combine everything evenly. If needed, add a little more pasta water to help the sauce coat the pasta.

• Taste and adjust the seasoning with more salt, pepper, or Parmesan as desired.

6. Serve:

• Serve the pasta in bowls, garnishing with fresh basil or parsley and extra Parmesan cheese.

• Enjoy this creamy, rich, and flavorful dish!

---

Tips:

• Chicken Substitutes: You can use chicken thighs instead of breasts for a juicier alternative, or even shrimp if you prefer seafood.

• Sun-dried Tomatoes: You can also use sundried tomatoes that are dry-packed, but oil-packed will provide more flavor and help with the sauce.

• Extra Creaminess: For an extra rich sauce, you can add a bit of cream cheese to the sauce. Just melt it in with the cream.