Creamy Tuscan Chicken Pasta
A 30-minute Italian-inspired dish blending creamy sauce, juicy chicken, and fresh veggies for a quick, nutritious meal.
Equipment
- Large Skillet
- Medium pot
- Knife
- Cutting Board
- Measuring Cups & Spoons
- Wooden Spoon
- Colander
Ingredients
Main Ingredients
- 2 medium chicken breasts about 1 lb
- 8 oz pasta penne or spaghetti
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- ½ cup sun-dried tomatoes chopped
- 2 cups spinach fresh
- 3 cloves garlic minced
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Cook the Pasta: Boil salted water in a pot. Add pasta and cook 8-10 minutes until al dente. Drain and set aside.
- Prep the Chicken: Season chicken with salt/pepper. Sear in olive oil over medium heat (5-7 minutes per side) until cooked through. Slice after resting.
- Start the Sauce: Sauté garlic in skillet for 30 seconds. Add cream and simmer gently.
- Cheese It Up: Gradually stir in Parmesan until melted and smooth.
- Add Veggies: Stir in tomatoes and spinach until spinach wilts (1-2 minutes).
- Mix It All: Combine pasta and chicken with sauce. Toss to coat and adjust seasoning.
Notes
Storage: Refrigerate leftovers in airtight container for 3-4 days. Freeze for up to 2 months.
Substitutions: Use gluten-free pasta, coconut cream for vegan option, or zucchini noodles for low-carb.
Variations: Add red pepper flakes for heat, swap chicken for shrimp, or use tofu for vegan version.
Substitutions: Use gluten-free pasta, coconut cream for vegan option, or zucchini noodles for low-carb.
Variations: Add red pepper flakes for heat, swap chicken for shrimp, or use tofu for vegan version.
