Description

This Creamy Tuscan Chicken Pasta is a rich and flavorful one-pan dish that combines tender pan-seared chicken breasts with a luscious sauce made from heavy cream, garlic, sun-dried tomatoes, fresh spinach, and Parmesan cheese. Tossed with perfectly cooked penne or farfalle pasta and garnished with fresh basil, it offers a comforting and elegant meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken

2 medium Chicken Breasts (Approximately 1 pound, seasoned and pan-seared)

Pasta

8 oz Pasta (penne or farfalle, cooked al dente)

Sauce

1 cup Heavy Cream (Provides a luscious, velvety texture to the sauce)
3 cloves Garlic (Minced, adds fragrant aroma and savory taste)
2 cups Fresh Spinach (Roughly chopped, adds color and nutrition)
1/2 cup Sun-dried Tomatoes (Chopped, adds sweet and tangy flavor)
1/2 cup Parmesan Cheese (Grated, adds salty, nutty flavor)

Cooking

2 tablespoons Olive Oil (Used for cooking the chicken and sautéing garlic)
Salt and Pepper to taste (Essential seasonings to enhance flavors)

Garnish

1 handful Fresh Basil (For garnish, adds aromatic flavor)

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Instructions

Boil Pasta: Begin by gathering all your ingredients on your countertop. Start by boiling a large pot of salted water. Once boiling, add your pasta and cook according to the package instructions until al dente.
Cook Chicken: While the pasta is cooking, pat the chicken breasts dry with a paper towel and season both sides with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through.
Rest and Slice Chicken: Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes before slicing it into bite-sized pieces.
Sauté Garlic and Vegetables: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and fresh spinach, cooking for another 2-3 minutes until the spinach is wilted.
Make Creamy Sauce: Pour in the heavy cream, stirring to combine. Bring to a gentle simmer and stir in the grated Parmesan cheese until melted into the sauce.
Combine Pasta and Chicken: Drain the pasta and add it to the skillet with the creamy sauce. Toss to coat the pasta evenly. Add the sliced chicken and mix until combined. Cook for an additional minute, then serve hot, garnished with fresh basil.

Notes

For best flavor, use freshly grated Parmesan cheese rather than pre-grated.
Be careful not to overcook the pasta to maintain a perfect al dente texture.
Letting the chicken rest after cooking ensures it stays juicy and tender.
Sun-dried tomatoes can be oil-packed or dry; if dry, rehydrate them in warm water before chopping.
You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.