Cooking Lucid
Creamy Tuscan Chicken Pasta
Indulge in this rich and flavorful pasta dish featuring tender chicken, sun-dried tomatoes, spinach, and a luscious cream sauce. A restaurant-quality meal ready in about 40 minutes.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — For the Chicken and Pasta
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1 tsp Italian seasoning
- 4 cups chicken broth
- 1.5 cups dried penne or fettuccine pasta
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Step 2 — Optional Garnish
- Fresh basil leaves, chopped
Instructions
- 1
Sear Chicken
Season the chicken pieces with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and sear until golden brown on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
- 2
Sauté Aromatics
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and chopped sun-dried tomatoes and cook for 1 minute more until fragrant.
- 3
Cook Pasta
Pour in the chicken broth and bring to a simmer. Add the pasta and Italian seasoning. Stir well, cover, and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed. Add more broth or water if needed.
- 4
Add Chicken, Spinach, and Cream
Return the seared chicken to the pot. Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Reduce heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- 5
Season and Serve
Season with salt and pepper to taste. Serve immediately, garnished with fresh basil if desired.
Nutrition per serving: 680 cal · 45g protein · 50g carbs · 35g fat · 5g fiber
