Description
A flavorful and creamy Spicy Tuscan Chicken Pasta combining tender chicken strips, sun-dried tomatoes, and baby spinach in a luscious Parmesan cream sauce served over penne or fettuccine pasta. This Italian-American inspired dish balances a spicy kick with rich, comforting flavors for a satisfying main course.
Ingredients
Scale
Pasta
- 12 oz penne or fettuccine pasta
Chicken and Seasoning
- 1.5 pounds boneless skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes (more to taste)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Sauce
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Garnish
- Chopped fresh basil (optional)
- Extra Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne or fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- Season the chicken: In a bowl, season the chicken strips with paprika, crushed red pepper flakes, Italian seasoning, salt, and black pepper evenly to coat.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 4–5 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté garlic and tomatoes: Lower the heat to medium and add minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant and aromatic, stirring frequently.
- Make the sauce: Pour in the heavy cream and chicken broth, stirring constantly and bringing the mixture to a simmer. Add the grated Parmesan cheese and stir until melted and the sauce becomes creamy.
- Add spinach: Incorporate the baby spinach into the sauce and cook until wilted, about 1–2 minutes.
- Combine chicken and pasta: Return the cooked chicken strips and drained pasta to the skillet. Toss everything together to coat evenly with the creamy sauce. Let it simmer for 1–2 minutes to heat through.
- Garnish and serve: Remove from heat, garnish with chopped fresh basil and extra Parmesan cheese if desired. Serve hot for a delicious and comforting meal.
Notes
- Adjust the spice level by increasing or decreasing the amount of crushed red pepper flakes.
- Substitute kale for baby spinach for a different green vegetable option.
- Use grilled chicken instead of seared chicken for a smoky flavor twist.
- For a lighter version, replace heavy cream with half-and-half to reduce fat content.
