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Creamy Tuscan Chicken Pasta is my go-to comfort dinner whenever I crave something cozy and satisfying that still feels special. It combines tender chicken, hearty pasta, and a velvety sauce full of sun-dried tomatoes and fresh spinach for a meal that delivers rustic Italian flavor in every bite.
I cooked this for my parents the night they visited my first apartment and we all agreed it could have come straight from an Italian trattoria. Now it is one of our favorites for family get-togethers.
Ingredients
- Boneless skinless chicken breasts: offer lean protein and turn juicy when seared properly
- Penne pasta: holds the creamy sauce thanks to its ridges choose a bronze cut brand if available
- Olive oil: is the base for sautéing and adds richness look for extra virgin with a peppery scent
- Garlic: gives depth and aroma use fresh cloves for the best flavor
- Sun-dried tomatoes: add chewiness and a sweet tang packed in oil are more tender
- Heavy cream: makes the sauce luxuriously thick use full fat for best texture
- Chicken broth: boosts savory flavor low sodium lets you control salt level
- Grated Parmesan cheese: brings salty nuttiness always grate your own for better melt
- Salt and pepper: enhance all the flavors use kosher salt and freshly cracked black pepper for punch
- Dried basil and dried oregano: recall Tuscan tradition and create an herby backdrop
- Red pepper flakes: wake up the sauce with a gentle heat adjust to taste
- Fresh spinach: delivers color and nutrients buy whole leaves and chop just before cooking for best freshness
- Fresh parsley for garnish: adds a lift of green and brightness flat leaf parsley is most aromatic
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Pour in the pasta and cook until al dente following the package instructions. Drain and reserve about half a cup of pasta water. This water helps stretch your sauce later so do not skip this step.
- Sear the Chicken:
- Pat the chicken breasts dry and season each side with salt, pepper, and dried basil. Warm the olive oil in a large skillet over medium heat. Lay the chicken in the skillet and cook undisturbed for five to seven minutes on each side until both surfaces are golden and the meat is cooked through. Set the chicken on a cutting board to rest and slice into strips once cool enough to handle.
- Build the Sauce:
- In the skillet with the flavorful bits left from the chicken lower the heat slightly. Stir in the minced garlic and let it sizzle gently for one minute so it perfumes the oil. Toss in the chopped sun-dried tomatoes and stir to coat with the garlicky oil. Pour in the chicken broth and heavy cream. Stir to combine and let the sauce simmer gently for three to four minutes so it thickens slightly and flavors blend.
- Assemble the Pasta:
- Add the cooked pasta to the skillet. Nestle the sliced chicken into the sauce. Gently toss so all the pasta gets coated and the chicken soaks up flavor.
- Finish the Dish:
- Scatter in the Parmesan cheese and chopped spinach along with the red pepper flakes. Continue cooking while stirring for two to three minutes until the spinach wilts completely and the cheese melts to make the sauce extra creamy.
- Garnish and Serve:
- Transfer the pasta to plates or a large serving platter. Sprinkle with plenty of fresh parsley for a pop of color and a touch of freshness.
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When I first made this for my best friend after a long day she asked for the recipe before she finished her bowl. The sun-dried tomatoes are my favorite ingredient since they add a flavor you can never get from just fresh tomatoes alone and really make the sauce unique.
Storage Tips
Let leftovers cool completely before transferring to airtight containers. Keep in the refrigerator up to three days. The pasta can thicken as it sits so add a splash of milk or broth when reheating for a smooth sauce again. For longer storage freeze in single servings for up to two months but know that the texture of the cream sauce may change a little after thawing.
Ingredient Substitutions
Swap the penne for any short pasta like fusilli or farfalle for a fun change of texture. If you want to lighten things up try half and half instead of heavy cream keeping the sauce creamy but with fewer calories. For a vegetarian twist skip the chicken and add a can of drained chickpeas for protein.
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Serving Suggestions
This pasta pairs beautifully with a simple green salad tossed in lemon vinaigrette and some crusty bread to mop up extra sauce. It also makes a lovely meal for a dinner party served with a chilled glass of Pinot Grigio or fresh lemonade in summer.
Cultural Context
Tuscan recipes are famous for their hearty rustic style and focus on simple bold flavors. This dish takes inspiration from classic creamy Tuscan chicken but stretches it into a pasta format for a satisfying all-in-one meal. The use of sun-dried tomatoes and plenty of greens reflects the rich agricultural tradition of central Italy.
Frequently Asked Questions
- → How do I ensure the chicken stays juicy?
Cook chicken breasts over medium heat until just done, then rest before slicing. Avoid overcooking to retain moisture.
- → Can fresh tomatoes replace sun-dried tomatoes?
Fresh tomatoes may be used, but sun-dried tomatoes give a richer, more concentrated flavor to the sauce.
- → Is there a substitute for heavy cream?
You can use half-and-half or a combination of milk and a bit of flour, though the sauce will be less rich.
- → How can I make the dish spicier?
Increase the red pepper flakes or add a pinch of cayenne pepper to give the sauce a spicier kick.
- → What pasta shapes work best?
Penne holds the creamy sauce well, but rigatoni or fusilli are also excellent options for this dish.