Description
Creamy Tuscan Chicken Pasta with tender chicken, sun-dried tomatoes, spinach, and a luscious cream sauce. A comforting, crowd-pleasing recipe.
Ingredients
Scale
- 8 oz (225g) fettuccine or pappardelle pasta
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp (30ml) olive oil, divided
- 3 cloves garlic, minced (about 1 tbsp)
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken broth
- ¾ cup (75g) grated Parmesan cheese, plus extra for serving
- ½ cup (85g) sun-dried tomatoes in oil, drained and chopped
- 3 cups (90g) fresh spinach
- 1 tsp dried Italian herbs
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente, typically 8-10 minutes. Reserve ½ cup of pasta water before draining. The starchy water acts as a natural thickener and helps the sauce cling to the pasta.
- Step 2: While the pasta cooks, prepare the chicken. Pat the chicken pieces dry with paper towels (this ensures better browning), then season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces without crowding the pan, working in batches if necessary. Cook for 2-3 minutes per side until golden brown but not fully cooked through. Transfer to a plate and set aside.
- Step 3: In the same skillet, reduce heat to medium and add the remaining tablespoon of olive oil. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits.
- Step 4: Reduce heat to medium-low and slowly pour in the heavy cream while whisking constantly. Add the Italian herbs and red pepper flakes if using. Bring to a gentle simmer (never a boil) and cook for 2-3 minutes until it begins to thicken slightly.
- Step 5: Gradually whisk in the Parmesan cheese until completely melted and smooth. Stir in the chopped sun-dried tomatoes and return the chicken to the pan, including any accumulated juices. Simmer for 3-4 minutes until the chicken is cooked through and the sauce thickens enough to coat the back of a spoon.
- Step 6: Add the fresh spinach to the skillet and gently fold it in until just wilted, about 1-2 minutes. Add the drained pasta directly to the skillet and toss everything together, adding splashes of reserved pasta water as needed to achieve your desired sauce consistency. Taste and adjust seasoning with salt and pepper.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 1/4 recipe)
- Calories: 610
- Sugar: 6g
- Sodium: 970mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 140mg