Creamy Tuscan Chicken Pasta
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Standard
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 8 oz penne or fettuccine pasta
- 2 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Red pepper flakes (optional for heat)
Instructions
- Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until it is al dente. Reserve about half a cup of pasta water before draining the noodles and setting them aside.
- While the pasta is cooking, season the chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside.
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Lower the heat to medium and pour in the heavy cream. Bring the mixture to a gentle simmer. Stir in the parmesan cheese until it melts and the sauce begins to thicken slightly. Season with extra salt or red pepper flakes if desired.
- Add the fresh baby spinach to the skillet. Stir constantly for about 1-2 minutes until the spinach has wilted into the creamy sauce.
- Add the cooked chicken and pasta back into the skillet. Toss everything together until the pasta is thoroughly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Find it online: https://www.pleasecook.com/dinner/creamy-tuscan-chicken-pasta/