Description
This Creamy Tuscan Chicken Pasta is a one-pan wonder bursting with garlic Parmesan flavor, sun-dried tomatoes, spinach, and juicy chicken breast. Perfect for easy weeknight dinners or date night indulgence. Includes protein-rich ingredients, creamy sauce, and simple prep.
Ingredients
1 lb boneless, skinless chicken breasts
12 oz rigatoni or penne pasta
1 cup sun-dried tomatoes (drained and sliced)
3 cups fresh spinach
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
4 garlic cloves (minced)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
Instructions
1. Season the chicken breasts with salt, pepper, and Italian seasoning.
2. In a large skillet, heat olive oil over medium-high heat. Sear chicken until golden and cooked through, then set aside.
3. In the same pan, sauté the garlic until fragrant. Add the sun-dried tomatoes and cook for 1-2 minutes.
4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and cook until the sauce thickens.
5. Add spinach and stir until wilted.
6. Slice the cooked chicken and return it to the skillet.
7. Cook pasta separately until al dente, drain, and add to the skillet. Toss everything together until coated in the sauce.
8. Garnish with red pepper flakes, extra Parmesan, or parsley if desired. Serve hot.
Notes
For maximum flavor, let the chicken rest for 5 minutes before slicing to keep it juicy.
Use freshly grated Parmesan for a smoother sauce—pre-shredded doesn’t melt as well.
Add a splash of reserved pasta water if the sauce gets too thick when combining.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 640
- Sugar: 4
- Sodium: 590
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 40
- Cholesterol: 120