Creamy Tuscan Chicken Pasta (Printable Version)

Tender chicken and spinach in a rich garlic-Parmesan cream sauce with sun-dried tomatoes.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine
02 - 1 tbsp salt (for pasta water)

→ Chicken

03 - 2 large boneless, skinless chicken breasts
04 - 1/2 tsp salt
05 - 1/2 tsp black pepper
06 - 1 tsp dried Italian herbs
07 - 2 tbsp olive oil

→ Sauce

08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
11 - 1/2 cup chicken broth
12 - 1 cup heavy cream
13 - 2 oz grated Parmesan cheese
14 - 3 cups fresh baby spinach
15 - 1/4 tsp red pepper flakes (optional)
16 - Salt and pepper, to taste

→ Garnish

17 - Chopped fresh basil or parsley
18 - Extra grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season chicken breasts on both sides with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until golden and cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
03 - Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for an additional minute.
04 - Deglaze skillet with chicken broth, scraping up browned bits. Reduce heat to low; stir in heavy cream, Parmesan cheese, and red pepper flakes. Simmer gently for 2 to 3 minutes until sauce thickens slightly.
05 - Incorporate fresh baby spinach into the sauce and stir until just wilted.
06 - Add cooked pasta and sliced chicken to the skillet. Toss to coat evenly, adding reserved pasta water gradually to achieve desired sauce consistency.
07 - Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh basil or parsley and extra Parmesan cheese.

# Additional Tips::

01 -
  • It feels like restaurant food but comes together in your weeknight kitchen with zero fuss.
  • The sauce is naturally forgiving and gets better the more you taste and adjust it.
  • You end up with tender chicken that actually absorbs flavor instead of drying out.
02 -
  • If your sauce breaks and looks separated, don't panic—turn off the heat, add a splash of cold cream, and stir gently until it comes back together.
  • Oversalting is easier than you think because the Parmesan and cream are rich; taste as you go and add salt in small pinches at the end.
03 -
  • Taste the sauce before you add the pasta—this is your last chance to balance the salt and heat without worrying about the pasta absorbing seasoning.
  • Cook the chicken on medium-high heat, not screaming hot; a slower sear gives you better browning and more control over doneness.
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