Creamy Tuscan Chicken Pasta Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
16 mins
-
Total Time
26 mins
-
Servings
6 servings
-
Calories
751 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Italian, American
Creamy Tuscan Chicken Pasta Recipe
Description
This recipe starts by sautéing bite-size chicken pieces with butter and garlic, seasoning for savory depth. Adding dried pasta directly to a saucepot with chicken broth cooks the pasta while absorbing flavorful liquid, streamlining preparation. Stirring in roasted red peppers, sun-dried tomatoes, and baby spinach introduces sweetness, acidity, and freshness to the dish.
The heavy cream and Parmesan cheese contribute a rich, silky texture forming a creamy sauce that coats the pasta and chicken. Fresh basil leaves mixed in toward the end add aromatic herbal notes, balancing the richness. The result is a comforting pasta with tender chicken and a sauce combining creamy, tangy, and savory elements.
Serve this pasta warm for a fulfilling entrée. It pairs well with simple green salads or crusty bread to complement the creamy sauce.
Notes suggest storing leftovers in an airtight container for 3-4 days and reheating in a microwave or stovetop, ensuring convenience for meal planning.
Ingredients
- 2 tablespoons butter
- 2-3 cloves garlic minced
- 1 ½ pounds chicken breast cut into bite-size pieces, boneless
- 1 pound dried pasta any small shape: penne, pipette, shells
- 32 ounces chicken broth
- 10 ounces roasted red pepper drained and chopped
- 8 ounces tomatoes drained and chopped, sun dried
- 1 cup baby spinach packed
- 1 cup heavy cream
- ¾ cup Parmesan Cheese grated
- ½ cup basil fresh leaves
Instructions
- Set a 6 quart saucepot over medium heat. Add the butter, garlic, and chicken pieces. Sprinkle generously with salt and pepper. Sauté the chicken pieces for 3-4 minutes, stirring each minute.
- Add in the dried pasta and chicken broth. Cover and bring to a boil. Stir well, then cover again and cook for 7-8 minutes, until the pasta is al dente.
- Mix in the chopped roasted red peppers, sun dried tomatoes, baby spinach, heavy cream, parmesan cheese, and basil leaves. Stir and simmer for 3-4 minutes, until the spinach wilts and the sauce thickens. Serve warm.
Notes
- Keep leftovers refrigerated up to 3-4 days in an airtight container to maintain freshness.
- Reheat the pasta gently in the microwave or on the stovetop to avoid overcooking and preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 751kcal | 38% |
| Carbohydrates | 82g | 27% |
| Protein | 46g | 92% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 1673mg | 70% |
| Potassium | 2158mg | 46% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 1995IU | 40% |
| Vitamin C | 51mg | 57% |
| Calcium | 267mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
