Creamy Tuscan Chicken Pasta
A rich and flavorful pasta dish combining tender chicken, sun-dried tomatoes, and fresh spinach in a creamy sauce.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs total
- 2 tablespoons olive oil For searing the chicken
For the sauce
- 3 cloves fresh garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed)
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
For the pasta
- 12 oz fettuccine pasta Or your choice of pasta
Instructions
Preparation
- Gather all your ingredients to make the process smoother.
- Preheat a large skillet over medium heat and add the olive oil.
- Sear the chicken breasts in the hot oil for about 5-6 minutes on each side until golden brown. Remove and set aside.
Cooking
- In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until garlic is fragrant.
- Pour in the heavy cream, mixing with garlic and tomatoes, and bring to a gentle simmer.
- Add fresh spinach and stir until wilted, about 1 minute.
- Stir in the Parmesan cheese until melted and combined.
- Meanwhile, cook the fettuccine pasta in salted boiling water according to package instructions until al dente.
- Reserve a cup of pasta water, then drain the rest.
- Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water as needed to reach desired consistency.
- Season with salt and pepper to taste, and slice the seared chicken. Layer over the pasta before serving.
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Notes
For best results, don't overcrowd the skillet during searing. You can substitute heavy cream with half-and-half or a plant-based alternative for a lighter version.