Tuscan Chicken Pasta
A warm, comforting pasta dish that comes together quickly with tender chicken, garlic, sun-dried tomatoes, spinach, and a creamy parmesan sauce. This Tuscan Chicken Pasta hits all the right notes: savory, bright, and subtly luxurious, perfect for weeknights or weekend dinners alike.
Ingredients
- 2 storeroom boneless, skinless chicken breasts, pounded to even thickness
- 12 oz fettuccine or pappardelle pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup baby spinach leaves
- 1/2 cup fresh grated parmesan cheese
- 1/4 cup fresh basil, torn
- to taste salt and pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve a splash of the pasta water before draining.
- While the pasta cooks, pat the chicken dry and season it with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 3–4 minutes on each side until golden and cooked through. Remove from the skillet and let rest for a couple of minutes, then slice into strips.
- In the same skillet, add a touch more oil if needed and sauté the garlic for about 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for another minute to release their flavor.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Let it thicken slightly, about 2–3 minutes.
- Add the spinach and cook until just wilted. Return the chicken to the pan and stir in parmesan until the sauce is glossy and smooth.
- Toss the drained pasta into the sauce, adding a splash of the reserved pasta water to loosen if needed. Finish with torn basil and a pinch more parmesan. Serve immediately.