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Creamy Tuscan Chicken Pasta

A comforting and impressive creamy pasta dish loaded with flavor that can be made easily during a busy weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken breast or thighs, sliced Thighs will be juicier.
  • 8 ounces Pasta (penne or fettuccine recommended) Any type works, but these catch the sauce well.
  • 1 cup Heavy cream For a rich sauce.
  • 2 cloves Garlic, chopped Do not skip this ingredient.
  • 1/2 cup Sun-dried tomatoes, sliced Adds a tangy kick.
  • 2 cups Fresh spinach For color and texture.
  • 1/2 cup Parmesan cheese, grated Use freshly grated for best results.
  • 2 tablespoons Olive oil For cooking.
  • 1 tablespoon Butter For added flavor.
  • to taste Salt and pepper For seasoning.
  • 1 teaspoon Italian herb blend Optional.
  • to taste Chili flakes For added heat, optional.

Method
 

Cooking
  1. In a large skillet, heat the olive oil and butter over medium heat.
  2. Add the sliced chicken and brown it on both sides until cooked through.
  3. Remove the chicken and let it rest.
  4. In the same pan, add the chopped garlic and stir quickly, then add the sun-dried tomatoes.
  5. Pour in the heavy cream and stir in the grated Parmesan until you have a velvety sauce.
  6. Add the spinach and let it wilt.
  7. Mix in the cooked pasta and gently fold in the chicken.
  8. If the sauce is too thick, add a little pasta water to loosen it.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a little milk or water if too thick. This dish is excellent for making ahead, and the flavors deepen overnight.