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Creamy Tuscan Chicken Pasta

A close-up of Tuscan chicken pasta featuring fettuccine, creamy sauce, chicken pieces, spinach, and sun-dried tomatoes.
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A quick and creamy Tuscan chicken pasta with sun-dried tomatoes and spinach, perfect for a weeknight meal. This recipe is easily adaptable for lighter options.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 cups chicken broth
  • 1 cup half-and-half or heavy cream
  • 5 ounces fresh spinach
  • 8 ounces fettuccine or your favorite pasta
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Fresh basil, chopped, for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Add minced garlic, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant.
  3. Pour in chicken broth and half-and-half (or heavy cream). Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  4. Stir in the fettuccine and cook according to package directions, stirring occasionally, until al dente.
  5. Add the spinach to the skillet and stir until wilted, about 2-3 minutes.
  6. Return the cooked chicken to the skillet. Stir in the grated Parmesan cheese until melted and the sauce is creamy.
  7. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh basil and extra Parmesan cheese if desired.

Notes

  • For a lighter version, use half-and-half instead of heavy cream and a reduced-fat Parmesan cheese.
  • To reheat creamy pasta without separating, gently warm it in a skillet over low heat with a splash of milk or cream. Avoid microwaving, as it can cause the sauce to break.
  • This dish pairs well with a simple side salad or crusty bread.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://blissbatter.com/tuscan-chicken-pasta/