Creamy Tuscan Chicken Pasta
A rich and satisfying dish featuring tender pan-seared chicken, sun-dried tomatoes, and spinach bathed in a luscious garlic-parmesan cream sauce, all tossed with al dente pasta. This recipe is a perfect balance of comforting flavors and wholesome ingredients.
- Total
- 40 min
- Serves
- 4
- Style
- Medium · Italian-American
Scale the recipe
Macros per serving
Verify macros · ProCalories
720kcal
Protein
55g
Carbs
50g
Fat
38g
Fibre 4g · Sugar 3g · Sodium 890mg · Batch total 2880 kcal
Ingredients
- Boneless, skinless chicken breasts1.5 lbs (about 2-3 breasts)
- Salt1 tsp, divided
- Black pepper0.5 tsp, divided
- Dried oregano0.5 tsp
- Olive oil2 tbsp, divided
- Penne pasta8 oz
- Unsalted butter2 tbsp
- Garlic, minced4 cloves
- Sun-dried tomatoes (oil-packed), drained and chopped0.5 cup
- Chicken broth (low sodium)1 cup
- Heavy cream1 cup
- Fresh spinach5 oz
- Parmesan cheese, freshly grated0.5 cup, plus more for garnish
- Fresh basil, chopped (for garnish)2 tbsp
Method
- 01
Prepare Chicken & Pasta15 min
Slice chicken breasts horizontally to create thinner cutlets, about 0.5-inch thick. Season evenly with 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp dried oregano. Cook pasta according to package directions in salted boiling water until al dente; reserve 0.5 cup of pasta water before draining thoroughly.
- 02
Sear Chicken8 min
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add chicken cutlets and sear for 3-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet and set aside on a plate; loosely tent with foil to keep warm.
- 03
Sauté Aromatics & Tomatoes2 min
Reduce heat to medium. Add remaining 1 tbsp olive oil and 2 tbsp unsalted butter to the same skillet, scraping up any browned bits. Add minced garlic and chopped sun-dried tomatoes; sauté for 1-2 minutes until fragrant and garlic is lightly golden, being careful not to burn it.
- 04
Build the Cream Sauce5 min
Pour in 1 cup chicken broth and bring to a simmer, allowing it to reduce slightly for 2-3 minutes. Stir in 1 cup heavy cream and bring to a gentle simmer again. Reduce heat to low and stir in 0.5 cup freshly grated Parmesan cheese until melted and the sauce begins to thicken, about 2-3 minutes.
- 05
Add Spinach & Combine3 min
Add fresh spinach to the sauce, stirring constantly until it wilts completely, which should take 1-2 minutes. Season the sauce with remaining 0.5 tsp salt and 0.25 tsp black pepper, adjusting to taste. If the sauce is too thick, add a splash of the reserved pasta water.
- 06
Finish & Serve2 min
Slice the cooked chicken into strips or bite-sized pieces. Add the cooked pasta and sliced chicken back into the skillet with the sauce. Toss everything gently to ensure the pasta and chicken are thoroughly coated. Serve immediately, garnished with additional Parmesan cheese and fresh chopped basil.
Pair it
Chef's tips
- For extra flavor, marinate the chicken in a little olive oil, garlic powder, and Italian seasoning for 30 minutes before cooking.
- If you prefer a thicker sauce, you can make a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and stir it into the simmering sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- Add other vegetables like mushrooms or bell peppers along with the sun-dried tomatoes for more variety.
- Using fresh garlic and freshly grated Parmesan cheese makes a significant difference in the flavor profile.