Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta has all the flavors you love seasoned chicken, sun-dried tomatoes, fresh basil, and garlic, all in a creamy parmesan sauce that’s irresistible. This easy dinner is done in under 30 minutes and will have the whole family begging for more.
Pasta is a huge favorite in my house we could eat pasta dishes every single day like chicken riggies, Marry Me Chicken, Pesto Pasta, Or even Instant Pot Buffalo Chicken Pasta. Pasta is always a quick and easy meal that’s not expensive and leaves you feeling full.
Ingredients for Tuscan Chicken Pasta:
- Salt: I used seasalt.
- Black Pepper
- Italian Seasoning: I used the dry Italian seasonings but you can use fresh if you have it.
- Paprika: Plain paprika not smoked is great in this recipe.
- Chicken Breasts: boneless skinless is best but you can use thighs.
- Butter: I used unsalted butter but you can also use salted. You can also use olive oil instead of the butter.
- Garlic, minced: I used fresh garlic but you can use the jarred Minced garlic.
- Heavy Cream: You can use halfhalf in place.
- Grated Parmesan Cheese: You can also use grated romano.
- Penne Pasta, Cooked to Package Instructions: You can also use bowties, riggatoni, or even linguini pasta.
- ¼ Cup Reserved Pasta Water
- Spinach Leaves: I used fresh spinach you can omit if you do not have any.
- Sun dried Tomatoes, Drained If you do not have sundried tomatoes you can use some fresh cherry tomatoes.
- Crushed Red Pepper (optional)
- Fresh Basil for Garnish
Step by Step Directions for Creamy Tuscan Chicken pasta
1:
Mix the salt, pepper, Italian, and paprika in a small bowl. Sprinkle the seasoning mix on both sides of the chicken breast.
2:
Melt 1 Tbsp of the butter in a large skillet over medium heat.
Add the chicken breast and cook the chicken on both sides for 6 minutes until cooked through and reaches an internal temperature of 165℉. Set Aside.
3:
To make the Creamy Sauce:
In another large skillet, melt the other 2 Tbsp butter over medium heat and add the garlic; cook until fragrant, about 30 seconds.
Pour in the heavy cream and heat over medium-high heat until just beginning to boil. Quickly stir in the parmesan cheese.
4:
Lower the heat to medium-low, and add the cooked pasta and reserved pasta water.
Add in the spinach leaves, sun-dried tomato, and crushed red pepper if using, and stir. Continue cooking and stirring until the spinach leaves are wilted. Remove from the heat.
5:
Slice the chicken breast and serve over the pasta, garnish with fresh basil. Enjoy!
Tips and Tricks for Tuscan Chicken pasta
- I recommend using heavy cream in this recipe, it helps to thicken the sauce without the use of thickening agents such as cornstarch or flour.
- Fresh Kale can be used in place of the spinach, or you can leave the spinach out entirely.
- When adding the spinach and sundried tomatoes, feel free to dice the chicken and mix it into the sauce.
Frequently Asked Questions:
Store in an air tight container in the fridge for 5 days.
You can reheat on the stovetop over a medium high heat or in the microwave for 2 minutes.
No, you can use any boneless skinless chicken you like such as thighs.
More Recipes
Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta has all the flavors you love seasoned chicken, sun-dried tomatoes, fresh basil, and garlic, all in a creamy parmesan sauce that’s irresistible. This easy dinner is done in under 30 minutes and will have the whole family begging for more.
Ingredients
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Italian Seasoning
- 1 ½ tsp Paprika
- 2 Chicken Breasts, about 1lb
- 3 Tbsp Butter
- 4 Cloves Garlic, minced
- 1 ½ Cups Heavy Cream
- 1 Cup Grated Parmesan Cheese
- 10oz Penne Pasta, Cooked to Package Instructions
- ¼ Cup Reserved Pasta Water
- 1 Cup Fresh Spinach Leaves
- ¼ Cup Sundried Tomatoes, Drained
- 1 tsp Crushed Red Pepper (optional)
- Fresh Basil for Garnish
Instructions
- Mix the salt, pepper, Italian, and paprika in a small bowl. Sprinkle the seasoning mix on both sides of the chicken breast.
- Melt 1 Tbsp of the butter in a large skillet over medium heat. Add the chicken breast and cook on both sides for 6 minutes until cooked through and reaches an internal temperature of 165℉. Set Aside.
- In another large skillet, melt the other 2 Tbsp butter over medium heat and add the minced garlic; cook until fragrant, about 30 seconds. Pour in the heavy cream and heat over medium until just beginning to boil. Quickly stir in the parmesan cheese.
- Lower the heat to medium-low, and add the cooked pasta and reserved pasta water. Add in the spinach leaves, sun-dried tomato, and crushed red pepper if using, and stir. Continue cooking and stirring until the spinach leaves are wilted. Remove from the heat.
- Slice the chicken breast and serve over the pasta, garnish with fresh basil. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 826Total Fat: 53gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 242mgSodium: 1249mgCarbohydrates: 36gFiber: 4gSugar: 5gProtein: 52g
