Description
This creamy Tuscan chicken pasta is a rich and flavorful dish that combines tender chicken breast, spinach, cherry tomatoes, and sun-dried tomatoes in a luscious Parmesan cream sauce. Perfect for a comforting weeknight dinner, this recipe is quick to prepare and bursting with Italian-inspired flavors.
Ingredients
Scale
Pasta and Chicken
- 8 oz pasta of choice
- 1 tablespoon olive oil
- 1 lb chicken breast, sliced
- Salt and pepper to taste
Sauce and Vegetables
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, chopped
Garnish
- Extra Parmesan cheese
- Fresh basil for garnish
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside to be added later.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the sliced chicken breast with salt and pepper. Cook the chicken in the skillet until golden brown on the outside and no longer pink inside, approximately 5-7 minutes. Remove from skillet and set aside on a plate.
- Sauté Garlic: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook Cherry Tomatoes: Add the halved cherry tomatoes to the skillet and cook them until they soften, about 3-4 minutes, which enhances their natural sweetness.
- Wilt Spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes, mixing well with tomatoes and garlic.
- Make the Sauce: Pour in the heavy cream, add grated Parmesan cheese and Italian seasoning. Stir continuously until the sauce becomes creamy and smooth, about 2-3 minutes.
- Add Sun-Dried Tomatoes and Pasta: Mix in the chopped sun-dried tomatoes and the cooked pasta, tossing to ensure all the pasta is well coated with the creamy sauce.
- Combine Chicken: Return the cooked chicken pieces to the skillet and stir everything together. Let it cook for an additional 2-3 minutes to allow the flavors to meld and chicken to heat through.
- Serve: Serve the dish hot, garnished with extra Parmesan cheese and fresh basil leaves for added flavor and a beautiful presentation.
Notes
- You can substitute the chicken breast with turkey or a plant-based protein for variation.
- Use gluten-free pasta if you need a gluten-free option.
- If you prefer a lighter sauce, substitute heavy cream with half-and-half or a dairy-free alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, add a pinch of red pepper flakes during the garlic sauté step.
