Tuscan Chicken Pasta Recipe

Tuscan Chicken Pasta is a creamy, flavorful dish combining tender chicken, sun-dried tomatoes, spinach, and a rich sauce made with heavy cream and Parmesan. This hearty meal is perfect for dinner and brings a taste of Italy to your table. With just one skillet and a few simple ingredients, you can create a comforting dish the whole family will love.

INGREDIENTS YOU’LL NEED:

• 12 oz pasta (penne or fettuccine work best)
• 4 boneless chicken breasts (pound to even thickness if needed)
• 1 cup sun-dried tomatoes, chopped (preferably oil-packed for more flavor)
• 2 cups fresh spinach (adds a fresh, healthy touch)
• 1 cup heavy cream (creates a rich, velvety sauce)
• 1 cup chicken broth (to balance the creaminess and enhance the sauce)
• 2 garlic cloves, minced (for a flavorful base)
• 1 tbsp olive oil (for cooking the chicken)
• ¼ cup Parmesan cheese, grated (for a cheesy finish)
• 1 tsp Italian seasoning (for a blend of herbs like oregano, thyme, and basil)
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

HOW TO MAKE TUSCAN CHICKEN PASTA:

this RECIPE FOR LATER

This dish comes together quickly with a few simple steps, and the result is a creamy, savory pasta that’s both satisfying and flavorful.

STEP-BY-STEP INSTRUCTIONS:

1. Cook the pasta:
   Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set the cooked pasta aside.
2. Prepare the chicken:
   Season the chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 5-6 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside on a plate to rest.
   Tip: Cover the chicken loosely with foil to keep it warm while you prepare the sauce.
3. Sauté the garlic and sun-dried tomatoes:
   In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Then, add the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the tomatoes to soften and release their flavor.
   Tip: If the skillet looks dry, you can add a splash of the oil from the sun-dried tomatoes.
4. Make the sauce:
   Pour in the chicken broth, bringing it to a simmer while scraping up any browned bits from the bottom of the pan (this adds extra flavor to the sauce). Let the broth simmer for 2-3 minutes, then stir in the heavy cream. Cook the sauce for 3-4 minutes, stirring occasionally, until it starts to thicken slightly.
5. Add the spinach:
   Stir in the fresh spinach and cook for about 1-2 minutes until it wilts and is well incorporated into the sauce.
6. Slice the chicken and combine:
   Slice the cooked chicken breasts into strips and return them to the skillet along with the drained pasta. Toss everything together to combine the chicken, pasta, and sauce evenly.
7. Finish with Parmesan:
   Stir in the grated Parmesan cheese and cook for another 1-2 minutes, allowing the cheese to melt into the sauce and thicken it slightly. Taste and adjust seasoning with salt and pepper if necessary.
8. Garnish and serve:
   Garnish the Tuscan Chicken Pasta with freshly chopped parsley before serving. Serve hot and enjoy the creamy, flavorful dish.

HELPFUL TIPS:

• Pound the chicken breasts: If the chicken breasts are uneven in thickness, pound them to an even thickness before cooking to ensure they cook evenly and stay juicy.
• Reserve pasta water: For an even silkier sauce, reserve ¼ cup of pasta water and add it to the sauce before tossing in the pasta.
• Use fresh Parmesan: Freshly grated Parmesan cheese melts better and has a richer flavor than pre-grated varieties.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Stove-Top
• Cuisine: Italian
• Diet: Family-Friendly

NOTES:

• For added heat, sprinkle red pepper flakes into the sauce while it simmers.
• You can substitute the spinach with kale or arugula for a different flavor and texture.

FREQUENTLY ASKED QUESTIONS:

Can I use different pasta?
Yes! While penne and fettuccine are classic options for this dish, you can use any pasta shape you prefer, such as linguine, rigatoni, or even bowtie pasta.

Can I make this dish gluten-free?
Absolutely. Simply use your favorite gluten-free pasta and ensure your other ingredients are gluten-free.

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used instead of chicken breasts. They are typically more tender and flavorful but may require slightly longer cooking time.

STORAGE INSTRUCTIONS:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over medium heat, adding a splash of chicken broth or cream to loosen the sauce if it thickens too much.
• Freezing: You can freeze this dish for up to 2 months. Thaw in the refrigerator overnight before reheating.

Tuscan Chicken Pasta is a delicious and satisfying meal that’s rich in flavor and perfect for any occasion. Enjoy this creamy dish with a side of garlic bread or a fresh green salad for a complete meal!