0 from 117 votes
Creamy Tuscan Chicken Pasta
This 30-minute Tuscan chicken pasta is easy to make and full of flavor! It has an amazing creamy sauce with a classic trio of sun-dried tomatoes, basil, and spinach.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 605 kcal
Course:
Main Course
Cuisine:
Italian-American Fussion
Ingredients
- 8 ounces uncooked pasta
- 2 chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika
- salt & pepper to taste
- 1/2 cup chicken broth or dry white wine
- 3-4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1 teaspoon flour
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes
- 1 cup heavy/whipping cream
- 1-2 cups baby spinach (loosely packed)
- small handful fresh basil chopped finely
- freshly grated Parmesan cheese to taste
Instructions
- Boil a salted pot of water and cook pasta al dente according to package directions.
- Meanwhile, add the chicken pieces to a skillet, along with the olive oil. Sprinkle the chicken with the garlic powder, Italian seasoning, smoked paprika, and salt & pepper. Give it a good stir and cook over medium-high heat for 4 minutes, until the outside of the chicken is no longer pink. Transfer the chicken to a plate.
- Add the chicken broth, garlic, Dijon mustard, flour, and lemon juice to the pan. Stir/whisk until well combined and let it bubble for a minute or so.
- Add the sun-dried tomatoes and cream to the pan. Let it simmer for 2 minutes.
- Add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through and the sauce has thickned some more (be careful not to overcook).
- Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed.
- Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan.
Cup of Yum
Notes
- I used the julienned sun-dried tomatoes that are packed in oil (I drain them prior to adding them to the sauce).
Nutrition Information
Calories
605kcal
(30%)
Carbohydrates
50g
(17%)
Protein
34g
(68%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
154mg
(51%)
Sodium
295mg
(12%)
Potassium
915mg
(26%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1792IU
(36%)
Vitamin C
10mg
(11%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 605
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 50g | 17% |
| Protein | 34g | 68% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 295mg | 12% |
| Potassium | 915mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1792IU | 36% |
| Vitamin C | 10mg | 11% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.