Creamy Garlic Tuscan Chicken Pasta
Description:
This rich and indulgent pasta dish features juicy pan-seared chicken breasts nestled in a creamy garlic Parmesan sauce with sun-dried tomatoes and spinach. It’s a comforting, restaurant-quality meal you can make in under an hour — perfect for family dinners or date nights.
Ingredients (Serves 4)
For the Chicken:
2 large boneless, skinless chicken breasts (sliced horizontally into cutlets)
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
1 tbsp olive oil
1 tbsp olive oil
For the Pasta & Sauce:
300g (about 10 oz) fettuccine or penne pasta
4 cloves garlic, minced
1 cup sun-dried tomatoes (packed in oil, drained and sliced)
2 cups baby spinach
1½ cups heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
Salt & pepper to taste
1 tsp red pepper flakes (optional)
1 tbsp chopped parsley (for garnish)
Instructions
1. Prepare the Pasta:
Boil pasta according to package directions until al dente.
Reserve ½ cup of the pasta water and drain the rest. Set aside.
2. Cook the Chicken:
Season the chicken cutlets with salt, pepper, and Italian seasoning.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and cook 3–4 minutes per side until golden and cooked through (internal temp 165°F/74°C).
Remove and set aside. Slice if desired.
3. Make the Creamy Garlic Sauce:
In the same skillet, reduce heat to medium.
Add garlic and sauté for 30 seconds until fragrant.
Stir in sun-dried tomatoes and cook for 1–2 minutes.
Add chicken broth and heavy cream. Stir to combine and let it simmer for 3–4 minutes.
Stir in Parmesan cheese until melted and the sauce thickens.
Add spinach and cook until wilted (1–2 minutes).
Season with salt, pepper, and red pepper flakes (if using).
4. Combine:
Add cooked pasta to the sauce. Toss to coat.
If needed, add reserved pasta water a bit at a time for creaminess.
Add sliced chicken back to the pan and spoon sauce over.
5. Serve:
Garnish with parsley and more Parmesan if desired.
Serve hot with garlic bread or a side salad.
Estimated Time
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: ~45 minutes
Nutritional Information (Per serving, approx.)
Calories: 750–850 kcal
Protein: 45g
Carbohydrates: 50g
Fat: 45g
Fiber: 3g
Sodium: 800–950 mg
Values may vary based on exact ingredients used.
Frequently Asked Questions (FAQs)
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless chicken thighs work great and add more flavor. Adjust cook time as needed.
Q: Can I make this ahead of time?
A: It’s best fresh, but you can refrigerate leftovers for up to 3 days. Reheat gently with a splash of cream or broth.
Q: What pasta works best?
A: Fettuccine, penne, or rigatoni are ideal for soaking up the creamy sauce.
Q: Can I make it dairy-free?
A: Use coconut cream and a dairy-free Parmesan alternative, but flavor and texture may differ slightly.
Q: Can I add mushrooms or other veggies?
A: Absolutely! Mushrooms, bell peppers, or peas pair well. Sauté them before adding the sauce.
Q: Is it freezer-friendly?
A: Cream-based sauces don’t freeze well as they may separate w
hen reheated. Freezing is not recommended