Creamy Tuscan Chicken Pasta
A rich, creamy pasta dish featuring succulent chicken, sun-dried tomatoes, and fresh spinach, perfect for weeknight dinners and special gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5 lbs
- 8 oz fettuccine or penne pasta
- 1 cup sun-dried tomatoes (oil-packed)
- 2 cups baby spinach
- 1 cup heavy cream
- 4 cloves garlic (minced)
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Start by boiling salted water and cooking the pasta until al dente. Drain and set aside.
- In a large skillet over medium heat, drizzle olive oil and sauté the seasoned chicken breasts until golden brown and cooked through, approximately 6-7 minutes per side. Let rest before slicing.
- In the same skillet, add minced garlic and sauté until fragrant.
- Pour in heavy cream while stirring to create a creamy base.
- Add sun-dried tomatoes and fresh spinach, tossing until the spinach wilts into the sauce, about 2-3 minutes.
- Stir in freshly grated Parmesan cheese until melted, then season with salt, pepper, and Italian seasoning.
- Finally, toss in the sliced chicken and cooked pasta, ensuring everything is coated in the sauce.
Notes
For a lighter version, substitute low-fat cream or dairy-free alternatives. Serve with a side salad or garlic bread.