Tuscan Chicken Pasta
Tuscan Chicken Pasta is a creamy, comforting one-skillet dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and pasta tossed in a rich garlic and herb-infused cream sauce. Perfect for busy weeknights or cozy weekend dinners, this recipe is both easy to master and endlessly customizable.
Equipment
- Large skillet or sauté pan (oven-proof optional)
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Tongs
Ingredients
(Include only main ingredient categories here; detailed quantities to be in full recipe)
- Chicken breasts or thighs
- Pasta (penne, rigatoni, or cavatappi)
- Sun-dried tomatoes (jarred or rehydrated)
- Fresh spinach
- Garlic and shallots
- Olive oil
- Heavy cream (or half-and-half/non-dairy alternatives)
- Parmesan or Pecorino cheese
- Italian seasoning and fresh herbs
- White wine or chicken broth
- Salt and pepper
- Red chili flakes (optional)
Instructions
- Prepare Ingredients:Cut chicken into bite-sized pieces, chop sun-dried tomatoes, mince garlic and shallots, and wash spinach.
- Sear Chicken:Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- Sauté Aromatics:In the same skillet, add a bit more oil if needed. Sauté garlic, shallots, and red chili flakes until fragrant (about 1-2 minutes), careful not to burn.
- Deglaze Pan:Pour in white wine or chicken broth, scraping up browned bits from the bottom. Let it reduce slightly for 2-3 minutes.
- Add Tomatoes and Cream:Stir in sun-dried tomatoes and pour in cream (or alternative). Simmer gently to combine and thicken the sauce.
- Cook Pasta:Add uncooked pasta directly to the sauce, cover with a bit of water or broth if necessary, and cook until al dente (about 10-12 minutes), stirring occasionally. Alternatively, cook pasta separately and add later.
- Combine Chicken and Spinach:Return chicken to the pan. Add spinach and cook until wilted. Stir gently to combine all ingredients.
- Finish with Cheese and Herbs:Remove from heat and stir in grated Parmesan cheese and fresh herbs. Adjust seasoning with salt and pepper as needed.
- Serve:Plate warm and garnish with extra cheese or fresh herbs if desired.
Notes
- For juicier chicken, use thighs instead of breasts.
- To lighten the dish, substitute half-and-half or non-dairy milk and reduce cheese.
- For gluten-free, use GF pasta or spiralized vegetables.
- Avoid sauce separation by gently heating cream and adding cheese off the heat.
- Make-ahead tip: Prepare sauce and chicken separately, then combine with freshly cooked pasta at serving time.
- Storage: Keeps well refrigerated for up to 4 days; freeze sauce and chicken separately for best results.