Tuscan Chicken Pasta
Tuscan Chicken Pasta is a delightful fusion of creamy sauce, tender chicken, and vibrant sun-dried tomatoes that whisks you away to the sunny hills of Tuscany. Perfect for family dinners or casual gatherings, this dish promises an unforgettable flavor experience with every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup sun-dried tomatoes (oil-packed)
- 12 oz fettuccine or penne pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 3 cloves garlic (minced)
- 2 tbsp extra virgin olive oil
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot. Add pasta and cook until al dente, then drain and reserve 1 cup of pasta water.
- 2. Sauté the Chicken: In a skillet over medium heat, add olive oil. Season chicken with salt and pepper, cooking for about 6-7 minutes on each side until golden brown. Set aside.
- 3. Create the Sauce: In the same skillet, add garlic and sun-dried tomatoes; sauté for 1 minute. Pour in heavy cream and simmer until thickened.
- 4. Add Spinach & Cheese: Stir in spinach and Parmesan until melted and combined.
- 5. Combine Everything: Slice chicken into strips and return to the skillet with cooked pasta, mixing thoroughly while adding reserved pasta water as needed for creaminess.
- 6. Serve immediately with extra Parmesan on top.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 670
- Sugar: 4g
- Sodium: 580mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 150mg
Keywords: Feel free to customize with vegetables like bell peppers or zucchini. Add red pepper flakes for a spicy twist. Store leftovers in an airtight container for up to three days; reheat gently on low heat.