5.0 from 3 votes
Tuscan Chicken Pasta
This creamy Tuscan chicken pasta recipe is the ultimate comfort meal. In just 30 minutes, you'll enjoy the flavors of sundried tomatoes, earthy spinach, and nutty parmesan, all in a rich and creamy sauce with savory chicken and tender noodles.
Servings: 4
Calories: 605 kcal
Course:
Main Course , Dinner
Cuisine:
Italian-American Fussion
Ingredients
tuscan chicken
- 2 (12 ounces) boneless, skinless chicken breast cut into bite sized pieces
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1/4 yellow onion diced
- 2 garlic cloves minced
- 1/4 cup sun-dried tomatoes (packed in oil) thinly sliced
- 1 1/2 cups heavy cream
- 3 ounces grated parmesan plus more for serving
- 4 ounces spinach leaves
- salt and pepper to taste
pasta
- 8 ounces cooked fusilli (along with 1/2 cup reserved pasta water)
garnishes
- fresh basil leaves
- crushed pepper flakes optional
Instructions
- Season chicken pieces with salt and pepper and dredge in flour, shaking off any excess.
- Melt 2 tablespoons butter to a skillet over medium heat.
- Add coated chicken and sear for about 3 minutes on each side.
- Remove chicken from skillet and set aside.
- Melt remaining butter and add onion and garlic. Sauté for 3 to 4 minutes or until onions just begin to cook down. Season with salt and pepper.
- Add sun-dried tomatoes and continue to sauté for 1 to 2 minutes.
- Stir cream and 1/3 cup pasta water into skillet and simmer until cream reduces slightly, about 4 minutes.
- Stir Parmesan into cream mixture until smooth creamy.
- Add spinach to skillet and stir until spinach leaves have just wilted. Season with salt and pepper.
- Stir chicken back into skillet and simmer for 3 to 4 minutes.
- Stir in pasta until completely combined (adding remaining pasta water, as needed).
- Season with more salt and pepper and top with basil leaves and or pepper flakes, if using. Serve.
Cup of Yum
Notes
- Tips and Tricks to Make the Best Tuscan Chicken Pasta
- Fresh spinach leaves work well for this recipe, but you can also use fresh whole leaves that have been frozen. If using frozen chopped spinach, make sure to thaw and drain well, or it may make the sauce too thin and watery.
- Dice the chicken into uniform pieces so that it cooks evenly. When sautéing the chicken, try not to overcrowd the pan, leaving a small amount of space between each piece.
- Only cook the pasta until it's just al dente. It will soak up some of the sauce, adding more tenderness to the pasta as it sits.
- Don't toss out that pasta water! As the pasta boils, it adds starch to the water, which helps add extra creaminess to the sauce without making it too heavy with cream.
Nutrition Information
Calories
605kcal
(30%)
Carbohydrates
31g
(10%)
Protein
14g
(28%)
Fat
48g
(74%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
142mg
(47%)
Sodium
1312mg
(55%)
Potassium
441mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4505IU
(90%)
Vitamin C
16mg
(18%)
Calcium
290mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 605
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 31g | 10% |
| Protein | 14g | 28% |
| Fat | 48g | 74% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 142mg | 47% |
| Sodium | 1312mg | 55% |
| Potassium | 441mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4505IU | 90% |
| Vitamin C | 16mg | 18% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.