Description
This Creamy Tuscan Chicken Pasta brings tender chicken, sun-dried tomatoes, and spinach together in a velvety garlic-Parmesan sauce. It’s an easy, one-pot, weeknight-friendly dinner that tastes like your favorite Italian restaurant—comforting, rich, and always a hit.
Ingredients
1 lb boneless skinless chicken breasts, thinly sliced
1 1/2 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 tsp Italian seasoning
1/2 tsp smoked paprika (optional)
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup oil-packed sun-dried tomatoes, drained and sliced
1/2 cup dry white wine or additional broth (optional)
2 1/2 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup whole milk
12 oz penne or rigatoni (dry)
3/4 cup freshly grated Parmesan cheese
2 cups baby spinach
Juice of 1/2 lemon (about 1 tbsp)
2 tbsp chopped fresh basil, plus more for serving
Instructions
1. Season chicken with 1 tsp salt, 1/2 tsp pepper, Italian seasoning, and smoked paprika if using.
2. Heat olive oil and butter in a large deep skillet or Dutch oven over medium-high. Sear chicken 3–4 minutes per side until golden and just cooked through. Transfer to a plate.
3. Reduce heat to medium. Add garlic, red pepper flakes, and sun-dried tomatoes. Cook 30–60 seconds until fragrant. Deglaze with white wine (if using), scraping up browned bits; simmer 1 minute.
4. Stir in chicken broth, heavy cream, and milk. Bring to a gentle simmer.
5. Add dry pasta. Simmer uncovered 10–12 minutes, stirring often, until pasta is al dente and sauce is creamy. Add splashes of broth if needed.
6. Return chicken and juices to the pan. Stir in spinach until wilted, 30–60 seconds.
7. Off heat, stir in Parmesan and lemon juice. Season with remaining salt and pepper to taste. Rest 2 minutes to thicken. Garnish with basil and serve.
Notes
For extra richness, stir in 1 tablespoon of sun-dried tomato oil with the butter. Adjust sauce thickness with warm broth or milk as needed. 🍝