Creamy Tuscan Chicken Pasta
This creamy Tuscan chicken pasta is the perfect one-pot dinner—loaded with tender chicken, sun-dried tomatoes, spinach, and a luscious parmesan cream sauce. It’s like comfort food with a passport.
Equipment
- Large Skillet
- Cutting board
- Knife
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1.5 lbs boneless chicken breasts sliced thin
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 2 cups heavy cream
- 1.5 cups chicken broth
- 12 oz pasta penne or fettuccine
- 1 cup parmesan cheese grated
- 3 cups baby spinach loosely packed
- 1 tsp Italian seasoning
- 1 tsp salt to taste
- 0.5 tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and cooked through. Remove and set aside.
- In the same pan, add onion and garlic. Sauté for 2–3 minutes until softened.
- Stir in sun-dried tomatoes, heavy cream, and chicken broth. Bring to a simmer.
- Add uncooked pasta and cook, stirring occasionally, for about 10–12 minutes or until pasta is tender.
- Stir in parmesan and spinach. Add cooked chicken back to the skillet. Simmer for 2–3 more minutes until creamy and well combined.
Notes
This recipe can be turned into a creamy Tuscan chicken pasta soup by adding an extra 1–2 cups of chicken broth. Leftovers reheat beautifully with a splash of cream.