Name: Tuscan Chicken Pasta
Ingredients: 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces; 8 oz (225g) fettuccine or penne pasta; 2 tablespoons olive oil, divided; 3 cloves garlic, minced (about 1 tablespoon); ½ cup (80g) sun-dried tomatoes, julienned (oil-packed, drained); 1 cup (240ml) heavy cream; ½ cup (120ml) chicken broth; ¾ cup (75g) grated Parmesan cheese; 3 cups (90g) fresh spinach leaves; 1 teaspoon Italian seasoning; ¼ teaspoon red pepper flakes (optional); Zest of 1 lemon; Salt and freshly ground black pepper to taste; Fresh basil leaves for garnish

Description

Creamy Tuscan chicken pasta in 30 minutes? Yes, please. This one-pan wonder is what dinner dreams are made of. Silky sauce, tender chicken, and bursts of sun-dried tomato flavor will have everyone asking for seconds.

Ingredients

Scale

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
8 oz (225g) fettuccine or penne pasta
2 tablespoons olive oil, divided
3 cloves garlic, minced (about 1 tablespoon)
½ cup (80g) sun-dried tomatoes, julienned (oil-packed, drained)
1 cup (240ml) heavy cream
½ cup (120ml) chicken broth
¾ cup (75g) grated Parmesan cheese
3 cups (90g) fresh spinach leaves
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
Zest of 1 lemon
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
Pat chicken pieces dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden, then flip and cook 2-3 minutes more until cooked through. Transfer to a plate.
In the same skillet, add remaining olive oil. Reduce heat to medium and add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant. Add Italian seasoning and red pepper flakes.
Pour in chicken broth, scraping up browned bits from the pan. Simmer 1-2 minutes to reduce slightly. Lower heat and slowly stir in heavy cream. Simmer gently for 2-3 minutes until starting to thicken.
Add Parmesan cheese, stirring constantly until melted. Return chicken to the skillet with any accumulated juices. Stir in spinach and lemon zest, allowing spinach to wilt. If sauce is too thick, add a splash of reserved pasta water.
Gently fold in cooked pasta until evenly coated with sauce. Taste and adjust seasoning with salt and pepper.
Serve immediately, garnished with additional Parmesan and fresh basil leaves.