Creamy Tuscan Chicken Pasta is a delightful dish packed with flavor! Tender chicken joins sun-dried tomatoes and fresh spinach in a rich, creamy sauce, all served over pasta. Yum!
It’s like a warm hug on your plate! I love how quick and easy it is to whip up. Perfect for busy nights when you want something tasty and comforting without the fuss!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts keep the dish light and tender. You can swap them for thighs if you prefer more flavor and juiciness. If you’re looking for a vegetarian option, consider using mushrooms or tofu instead!
Pasta: Rigatoni and penne are great choices for this recipe, as they hold the sauce well. If you’re not gluten-free, feel free to use any pasta you love, like fettuccine or spaghetti. For a gluten-free option, look for pasta made from rice or chickpeas.
Heavy Cream: This gives the sauce its richness. If you want a lighter version, use half-and-half or a mixture of Greek yogurt and chicken broth. You could also try coconut cream for a dairy-free alternative.
Spinach: Fresh spinach wilts wonderfully, but if it’s not available, you can use frozen spinach. Just make sure to thaw and drain it before adding it to the sauce. Kale is another great alternative and adds a nice texture!
How Can I Ensure My Chicken is Perfectly Cooked?
Cooking chicken properly will make or break your dish. Here’s a straightforward method to keep your chicken juicy:
- Start by cutting the chicken into even-sized pieces, which helps them cook evenly.
- Don’t overcrowd the skillet; give them enough space so they sear nicely.
- Season well with salt, pepper, and Italian seasoning for added flavor.
- Cook on medium-high heat until browned on the outside and cooked through, about 5-7 minutes. A meat thermometer should read 165°F (75°C).
- Once cooked, let them rest for a couple of minutes before adding to the sauce. This keeps them juicy!
How to Make Creamy Tuscan Chicken Pasta
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
For the Pasta:
- 8 oz rigatoni or penne pasta
For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (in oil), chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, for garnish
How Much Time Will You Need?
This delicious meal takes about 30 minutes in total—10 minutes for prep and 20 minutes for cooking. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking your pasta according to the package instructions until it’s al dente (cooked but still firm). Once done, drain it well and set it aside for later.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and the Italian seasoning. Cook for about 5-7 minutes, or until the chicken is browned and fully cooked. Once done, remove the chicken from the skillet and set it aside.
3. Prepare the Sauce:
In the same skillet, add the minced garlic, and sauté for about 30 seconds until it becomes fragrant. Next, add the chopped sun-dried tomatoes and cook for 1-2 minutes while stirring frequently.
4. Create the Creamy Mixture:
Pour in the chicken broth and heavy cream. Stir everything together and bring the mixture to a gentle simmer. You’ll want it to be bubbling but not boiling. Then, stir in the Parmesan cheese until it’s melted and the sauce has thickened a little bit.
5. Add Spins and Chicken:
Add the fresh spinach to the sauce and cook until it wilts down. Now return the cooked chicken to the skillet and gently toss it to coat in the creamy sauce.
6. Combine with Pasta:
Finally, add the cooked pasta into the skillet. Mix everything thoroughly so that the pasta is well coated with the creamy sauce. This is where all the magic happens!
7. Final Touches:
Take a moment to taste and adjust the seasoning with salt and freshly ground black pepper if needed. Garnish your delicious pasta with fresh parsley before serving it warm.
Enjoy your creamy, flavorful Tuscan chicken pasta! It’s sure to impress your family and friends.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the frozen chicken before cooking it. Thaw it in the fridge overnight or use the quick method by placing it in a sealed plastic bag and submerging it in cold water for faster thawing.
Can I Substitute Heavy Cream?
Absolutely! If you prefer a lighter option, you can use half-and-half or a mixture of Greek yogurt and chicken broth. For a dairy-free alternative, coconut cream works well too.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Vegetarian?
Yes, you can easily make a vegetarian version by replacing the chicken with mushrooms or tofu. Just sauté them until they’re cooked through, and you’ll have a delicious meat-free dish!
