Tuscan Chicken Pasta -

Tuscan Chicken Pasta

A rich and creamy pasta dish featuring chicken, spinach, and tomatoes, perfect for weeknight dinners or gatherings with friends.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

Pasta and Chicken

8 oz pasta (penne or fettuccine) Use penne or fettuccine for best texture.
1 lb chicken breast, sliced Cut chicken into even slices for even cooking.
2 tablespoons olive oil For cooking the chicken.
3 cloves garlic, minced Adds flavor to the dish.

Sauce Ingredients

1 cup heavy cream For a rich sauce; can substitute with half-and-half for a lighter version.
1 cup chicken broth Use low-sodium for less salt.
1 cup spinach Fresh spinach, can use thawed frozen spinach if drained.
1 cup cherry tomatoes, halved Adds sweetness and color.
1/2 cup grated Parmesan cheese Adds flavor and creaminess.
Salt and pepper to taste Season to your preference.
Fresh basil for garnish Add freshness and visual appeal.

Method

Cooking Instructions

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through.
Add garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer.
Stir in the heavy cream, spinach, cherry tomatoes, and Parmesan cheese.
Let it simmer for about 5 minutes until the sauce thickens slightly.
Add the cooked pasta to the skillet and toss to coat.
Season with salt and pepper to taste.
Garnish with fresh basil before serving.

Notes

Cool the pasta to room temperature for up to 1 hour before storing in an airtight container. It can be refrigerated for 3 to 4 days. Reheat on the stove over low heat with a splash of broth or cream to bring back the sauce.