Creamy Tuscan Chicken Pasta

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🍝 Creamy Tuscan Chicken Pasta Recipe

📝 Ingredients:

For the chicken:

  • 2 large chicken breasts (halved horizontally to make 4 cutlets)

  • Salt and pepper, to taste

  • 1 tsp garlic powder

  • 1 tsp Italian seasoning

  • 2 tbsp olive oil

For the pasta and sauce:

  • 10 oz (about 280g) fettuccine or penne pasta

  • 2 tbsp butter

  • 4 cloves garlic, minced

  • 1 cup heavy cream

  • ½ cup chicken broth

  • ¾ cup grated Parmesan cheese

  • 1 tsp Italian seasoning

  • 1 cup sun-dried tomatoes (drained and chopped)

  • 2 cups fresh spinach

  • Salt and pepper, to taste

  • Optional: Red pepper flakes for heat

  • Fresh basil or parsley for garnish

👩‍🍳 Instructions:

  1. Cook the pasta:

    • Boil a large pot of salted water.

    • Cook pasta until al dente, then drain and set aside.

  2. Cook the chicken:

    • Season chicken with salt, pepper, garlic powder, and Italian seasoning.

    • Heat olive oil in a large skillet over medium-high heat.

    • Sear chicken for 4–5 minutes per side until golden and cooked through.

    • Remove and let rest; slice into strips.

  3. Make the sauce:

    • In the same skillet, melt butter and sauté garlic for 30 seconds.

    • Add sun-dried tomatoes and cook for another minute.

    • Pour in the heavy cream and chicken broth, stir to combine.

    • Add Parmesan cheese and Italian seasoning, stir until melted and smooth.

  4. Combine:

    • Add spinach and cook until wilted.

    • Toss in cooked pasta and sliced chicken. Mix until coated.

    • Season with salt, pepper, and red pepper flakes (if using).

    • Simmer 2–3 minutes to thicken slightly.

  5. Serve:

    • Garnish with fresh basil or parsley and extra Parmesan if desired.

❓ Q&A: Common Questions

Q1: Can I use milk instead of heavy cream?

A: You can, but the sauce will be thinner and less rich. For a thicker result with milk, add 1–2 tsp of flour or cornstarch.

Q2: What can I use instead of sun-dried tomatoes?

A: Try cherry tomatoes (sautéed), roasted red peppers, or skip entirely for a plainer version.

Q3: Can I make this dish ahead of time?

A: Yes, but pasta absorbs sauce over time. Add a splash of milk or broth when reheating.

Q4: What kind of pasta works best?

A: Fettuccine, penne, or rigatoni hold the creamy sauce well.

Q5: Can I make it without Parmesan?

A: You can substitute with Pecorino Romano, Asiago, or even cream cheese for a creamier feel.

Q6: How do I make it dairy-free?

A: Use coconut cream or a dairy-free milk thickened with a little cornstarch. Nutritional yeast can mimic the cheesy flavor.

Q7: Is this dish freezer-friendly?

A: Not ideal—cream-based sauces tend to separate when thawed. Best enjoyed fresh or refrigerated up to 3 days.

Q8: Can I add mushrooms or other veggies?

A: Absolutely. Sauté mushrooms, bell peppers, or zucchini with the garlic for extra texture and flavor.

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