Creamy Tuscan Chicken Pasta (Printable Version)
# What You’ll Need:
→ Pasta and Chicken
01 -
2 boneless, skinless chicken breasts
02 -
12 oz penne pasta
→ Cooking Base
03 -
2 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
1/2 cup sun-dried tomatoes, chopped
06 -
1 cup heavy cream
07 -
1/2 cup chicken broth
08 -
1/2 cup grated Parmesan cheese
→ Seasonings
09 -
1 teaspoon salt
10 -
1/8 teaspoon pepper
11 -
1 teaspoon dried basil
12 -
1 teaspoon dried oregano
13 -
1/4 teaspoon red pepper flakes
→ Fresh Ingredients
14 -
2 cups fresh spinach, chopped
15 -
Fresh parsley, chopped, for garnish
# Steps to Follow:
01 -
Boil water in a large pot and cook the pasta according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
02 -
Season the chicken breasts with salt, pepper, and dried basil. Heat olive oil in a large skillet over medium heat. Cook the chicken for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet, set aside, and slice it into strips.
03 -
In the same skillet, add garlic and sauté for 1 minute. Stir in the sun-dried tomatoes, followed by the chicken broth and heavy cream. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
04 -
Add the cooked pasta to the skillet, along with the sliced chicken. Toss everything to coat the pasta in the creamy sauce. Stir in the Parmesan cheese, spinach, and red pepper flakes. Continue cooking for another 2-3 minutes, until the spinach wilts and everything is well combined.
05 -
Taste and adjust seasoning with salt and pepper. Serve with a sprinkle of fresh parsley and extra Parmesan cheese.
# Additional Notes:
01 -
Reserve some pasta water to adjust the sauce's consistency if needed.