Creamy Tuscan Chicken Pasta (Printable Version)

Tender chicken, sun-dried tomatoes, spinach, and a garlic-Parmesan cream sauce tossed with pasta.

# Ingredient List:

→ 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, for serving
18 - Extra grated Parmesan, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the 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 dried 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, let rest for 5 minutes, then slice thinly.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook another minute.
04 - Pour in chicken broth and scrape up any browned bits from the skillet. Reduce heat to low. Stir in heavy cream, grated Parmesan, and optional red pepper flakes. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
05 - Incorporate fresh baby spinach and stir until just wilted.
06 - Add cooked pasta and sliced chicken back into the skillet. Toss to coat evenly, adding reserved pasta water gradually until the sauce reaches desired consistency.
07 - Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with chopped fresh basil or parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It comes together faster than takeout, with most of the magic happening in one skillet.
  • That cream sauce tastes like you've been simmering it for hours, but it's actually just garlic, butter, and a little patience talking.
  • It feels restaurant-quality on a weeknight, which somehow makes ordinary Tuesdays feel more special.
02 -
  • Don't crowd the chicken in the pan or it steams instead of browns—give it space and resist the urge to move it around.
  • The pasta water is your secret weapon; its starch turns the sauce silky instead of oily, so always reserve it before draining.
  • Fresh Parmesan melts better and tastes brighter than the pre-grated stuff, and it's worth the thirty seconds with a box grater.
03 -
  • Cut your chicken breasts in half lengthwise so they're thinner and cook more evenly—this takes two minutes and prevents dry spots.
  • Let your garlic and sun-dried tomatoes bloom in the butter before adding cream; that's when they release their deepest flavors.
  • Finish with fresh cracked black pepper right before serving instead of adding it during cooking—the flavor tastes brighter and more alive.
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