Creamy Tuscan Chicken Pasta

Succulent chicken and tender pasta in a rich, sun-dried tomato and spinach cream sauce, perfect for a cozy weeknight dinner.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.32/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory

Ingredients

• 8 ounce fettuccine
• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 teaspoon Italian seasoning
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.5 cup yellow onion (chopped)
• 3 clove garlic (minced)
• 0.5 cup sun-dried tomatoes (chopped, packed in oil, drained)
• 1.5 cup chicken broth
• 0.5 cup heavy cream
• 3 cup fresh baby spinach
• 0.25 cup Parmesan cheese (grated, plus more for serving)
• 2 tablespoon fresh parsley (chopped, for garnish)
• 0.5 whole Italian bread
• 2 tablespoon butter (softened)

Instructions

1. Cook 8 ounces fettuccine or linguine pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. While pasta cooks, melt 2 tablespoons softened butter with 1 clove minced garlic. Slice 1/2 loaf Italian bread horizontally, spread with garlic butter, and toast in oven or broiler until golden and fragrant. Set aside.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season 1 pound chicken breast pieces with 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Add chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
5. Add 1/2 cup chopped yellow onion to the skillet and sauté for 3-4 minutes until softened. Add 2 cloves minced garlic and 1/2 cup chopped sun-dried tomatoes; cook for another 1-2 minutes until fragrant.
6. Pour in 1 1/2 cups chicken broth and 1/2 cup heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 3-5 minutes, allowing the sauce to thicken slightly.
7. Stir in 3 cups fresh baby spinach until wilted. Return the cooked chicken to the skillet. Add the drained pasta and 1/4 cup grated Parmesan cheese, tossing to combine. If the sauce is too thick, add a splash of reserved pasta water until desired consistency.
8. Serve hot, garnished with fresh parsley and extra grated Parmesan cheese, alongside the garlic bread.

Notes

For a lighter option, you can substitute half-and-half for the heavy cream, or use cream cheese for a similar richness.

Nutrition (per serving)

• Calories: 710
• Protein: 46.2 g
• Carbohydrates: 65.5 g
• Fat: 30.1 g
• Fiber: 4.5 g
• Sodium: 980 mg
• Saturated Fat: 14.2 g
• Sugar: 7.3 g
• Cholesterol: 155 mg