Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
- 8 ounces fettuccine or penne pasta
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 cup sun-dried tomatoes in oil, drained and sliced
- 4 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through, about 6 to 7 minutes. Remove the chicken to a plate.
- In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then stir in the Parmesan cheese until it melts and the sauce thickens slightly.
- Add the spinach and stir until it wilts, about 1 to 2 minutes. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until evenly coated.
Notes
If the sauce thickens too much after sitting, add a splash of the pasta cooking water or extra broth when reheating. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a little cream to loosen the sauce. You can swap the fettuccine for any short pasta shape your family prefers.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, Large skillet, Colander
Cuisine: Italian
Equipment: Large pot, Large skillet, Colander