Tuscan Chicken Pasta

table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Tuscan Chicken Pasta is a rich, creamy pasta dish that’s inspired by the classic flavors of Tuscan cuisine. With tender chicken breast, sun-dried tomatoes, fresh spinach, garlic, and a luscious Parmesan cream sauce, this pasta is indulgent, comforting, and bursting with flavor.

This one-pan dish is perfect for a weeknight dinner but impressive enough to serve guests. It’s quick and easy to make, which means you can have a restaurant-quality meal on the table in no time.

Ingredients

For the Chicken and Pasta:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 10 oz fettuccine or penne pasta (uncooked)
• 3 cups chicken broth (or water)

For the Sauce:

• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes (in oil), drained and chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 teaspoon dried basil (or 1 tablespoon fresh basil)
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper, to taste

For Garnish (Optional):

• Freshly chopped parsley
• Grated Parmesan cheese

Instructions

1. Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Season the chicken pieces with Italian seasoning, salt, pepper, and garlic powder.

Add the chicken to the skillet and cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

2. Cook the Pasta

In the same skillet, add the uncooked pasta and pour in the chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the broth is absorbed.

3. Make the Creamy Tuscan Sauce

Once the pasta is cooked, add the butter to the skillet. When the butter is melted, add the minced garlic and sauté for about 1 minute, until fragrant.

Add the sun-dried tomatoes and sauté for another 1-2 minutes. Stir in the heavy cream, grated Parmesan cheese, dried basil, and red pepper flakes (if using). Mix well until the sauce is smooth and creamy.

4. Combine Everything

Add the cooked chicken back to the skillet, along with the fresh spinach. Stir everything together until the spinach wilts and the chicken is heated through. Season with salt and pepper to taste.

5. Serve and Garnish

Serve the Tuscan Chicken Pasta warm, garnished with freshly chopped parsley and extra grated Parmesan cheese, if desired. Enjoy!

Cooking Notes

• Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts for more flavor. Adjust the cooking time as needed to ensure the chicken reaches an internal temperature of 165°F (75°C).
• Pasta Options: Fettuccine, penne, or bowtie pasta all work well for this recipe. Adjust the cooking time based on the type of pasta you choose.
• Sun-Dried Tomatoes: If you prefer a milder tomato flavor, rinse the sun-dried tomatoes before using them to remove some of the oil and salt.
• Spinach: You can substitute fresh spinach with baby kale or arugula for a different green.

Variations

• Shrimp Tuscan Pasta: Substitute the chicken with shrimp. Cook the shrimp until pink, then set aside while you make the sauce.
• Vegetarian Tuscan Pasta: Omit the chicken and add more vegetables, such as mushrooms, zucchini, or bell peppers.
• Extra Creamy Version: Add 4 oz of cream cheese to the sauce for an even creamier consistency.
• Low-Carb Version: Use zucchini noodles (zoodles) or spaghetti squash instead of traditional pasta.

Frequently Asked Questions (FAQs)

Can I make this pasta ahead of time?

Yes, you can prepare this dish ahead of time. Store the cooked pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or chicken broth if needed to loosen the sauce.

Can I use milk instead of heavy cream?

For a lighter version, you can use half and half or whole milk instead of heavy cream. Keep in mind that the sauce may be slightly less creamy and rich.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding extra cream or chicken broth to keep the pasta creamy.

What can I serve with Tuscan Chicken Pasta?

This dish is hearty on its own, but it pairs well with a simple green salad, garlic bread, or roasted vegetables for a complete meal.

Can I use a different type of cheese?

Absolutely! While Parmesan works great, you could also use Pecorino Romano or a combination of both. Mozzarella can also be added for extra cheesiness.

Tuscan Chicken Pasta is the ultimate creamy, comforting dish that’s packed with flavor and easy to make. The combination of tender chicken, creamy garlic Parmesan sauce, sun-dried tomatoes, and fresh spinach creates a rich and satisfying meal that’s perfect for any night of the week.

Try this recipe out the next time you’re in the mood for something comforting and indulgent, and watch it quickly become a family favorite!

Let me know if you need more variations or additional tips for this recipe!