Description

Creamy Tuscan Chicken Pasta is a rich and flavorful pasta dish made with tender chicken, sun-dried tomatoes, spinach, and a creamy sauce, all seasoned with Italian herbs for a deliciously comforting meal.

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup sun-dried tomatoes, chopped
3 cups fresh spinach
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
½ cup grated Parmesan cheese
8 oz pasta (penne, fettuccine, or your choice)
Fresh basil, for garnish (optional)

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Instructions

Cook the pasta according to package instructions, drain, and set aside.
Season both sides of the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the garlic and cook for about 1 minute until fragrant.
Add the sun-dried tomatoes and spinach to the skillet and sauté for 2-3 minutes until the spinach wilts.
Pour in the chicken broth and bring to a simmer. Let it cook for about 3 minutes to reduce slightly.
Reduce the heat and add the heavy cream and Parmesan cheese. Stir to combine and cook for another 2-3 minutes until the sauce thickens.
Slice the chicken into strips and return it to the skillet. Add the cooked pasta and toss to combine, ensuring everything is coated in the creamy sauce.
Serve the pasta in bowls, garnished with fresh basil if desired.

Notes

For extra flavor, you can add a pinch of red pepper flakes for some heat.
Use a non-stick skillet to prevent the sauce from sticking.
Leftovers can be stored in the fridge for up to 3 days.
For a gluten-free version, substitute the pasta with a gluten-free variety.