Description

This Creamy Tuscan Chicken Pasta is rich, comforting, and packed with flavor. Juicy pan-seared chicken, tender pasta, and a creamy garlic parmesan sauce come together with sun-dried tomatoes and spinach for a satisfying one-pan meal the whole family will love.

Ingredients

2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced thin
Salt and black pepper, to taste
1 teaspoon Italian seasoning
3 cloves garlic, minced
1/2 cup sun-dried tomatoes (in oil), drained and chopped
2 cups baby spinach
1 cup heavy cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
8 oz fettuccine or penne pasta
Optional: crushed red pepper flakes, for heat

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Instructions

Cook the pasta according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season the chicken slices with salt, pepper, and Italian seasoning.
Sear chicken for 4–5 minutes per side, until golden and cooked through. Remove from the pan and set aside.
In the same pan, add minced garlic and sun-dried tomatoes. Cook for 1–2 minutes until fragrant.
Pour in cream and chicken broth, stirring to combine. Bring to a gentle simmer.
Add Parmesan cheese, stirring until melted and sauce thickens slightly.
Stir in spinach and cook until wilted.
Return chicken to the skillet, then add cooked pasta. Toss everything together until well coated.

Taste and adjust seasoning. Serve warm with extra Parmesan on top, if desired.

Notes

For a lighter version, substitute half-and-half for heavy cream.
You can use rotisserie chicken to save time.
Add mushrooms or peas for extra veggies.
Gluten-free pasta works great in this recipe.

Nutrition

Serving Size: 1 ¼ cups
Calories: 615
Sugar: 5g
Sodium: 640mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 38g
Cholesterol: 130mg