Description

This Tuscan chicken pasta is creamy, savory, and packed with flavor from garlic, sun-dried tomatoes, spinach, and Parmesan. Made in one pan and ready in under 30 minutes, it’s the perfect weeknight dinner with restaurant-quality results.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, diced

Salt and black pepper, to taste

1 teaspoon Italian seasoning

1 tablespoon olive oil

3 cloves garlic, minced

1 cup sun-dried tomatoes (in oil), drained and chopped

2 cups chicken broth

1 ½ cups heavy cream

12 oz pasta (penne, fettuccine, or your choice)

3 cups baby spinach

1 cup grated Parmesan cheese

Optional: red pepper flakes, for heat

Optional garnish: chopped parsley or extra Parmesan

Instructions

Season diced chicken with salt, pepper, and Italian seasoning.

In a large skillet or Dutch oven, heat olive oil over medium heat. Add chicken and cook until golden brown and cooked through. Remove and set aside.

In the same pan, add garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.

Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer.

Add uncooked pasta and cook, stirring occasionally, for 10–12 minutes or until pasta is tender and sauce is slightly thickened.

Stir in cooked chicken, baby spinach, and Parmesan cheese. Mix until spinach is wilted and everything is well combined.

Taste and adjust seasoning. Add red pepper flakes if desired.

Serve hot, garnished with chopped parsley or extra Parmesan.

Notes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6
Best Pasta Options: Penne, fettuccine, farfalle
Substitutions: Chicken thighs, dairy-free cream, gluten-free pasta
Storage: Airtight container, up to 4 days
Reheat: Stovetop with broth or splash of cream
Pair With: Salad, garlic bread, or roasted vegetables