Creamy Tuscan Chicken Pasta Recipe
Ingredients:
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250g penne pasta (or any short pasta)
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2 chicken breasts, cut into bite-sized pieces
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2 tbsp olive oil
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3 cloves garlic, minced
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1 cup heavy cream
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½ cup grated Parmesan cheese
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½ cup sun-dried tomatoes, sliced
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2 cups fresh spinach leaves
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1 tsp Italian seasoning
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Salt and black pepper, to taste
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¼ tsp red pepper flakes (optional)
Instructions:
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Cook the Pasta – In a large pot of salted boiling water, cook pasta according to package instructions. Drain and set aside.
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Cook the Chicken – Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and fully cooked (about 5–7 minutes). Remove from skillet and set aside.
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Prepare the Sauce – In the same skillet, add garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, whisking until smooth and creamy.
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Add Vegetables – Mix in sun-dried tomatoes and spinach. Cook until spinach wilts (2–3 minutes).
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Combine Everything – Return chicken to the skillet, add cooked pasta, and toss until everything is coated in the creamy sauce.
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Serve – Sprinkle extra Parmesan on top and enjoy warm!
Q&A
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce won’t be as rich. For better creaminess, use half milk and half cream cheese.
Q: What pasta works best?
A: Penne, fusilli, or rigatoni hold the sauce well, but you can use spaghetti or fettuccine too.
Q: Can I make it healthier?
A: Swap heavy cream with Greek yogurt or light cream, use whole-wheat pasta, and reduce the cheese.
Q: What protein alternatives can I use?
A: Shrimp, turkey, or even tofu work beautifully in this recipe.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to loosen the sauce.
✨ This Creamy Tuscan Chicken Pasta is a comforting dish perfect for family dinners. It’s creamy, flavorful, and comes together in under 30 minutes!
Would you like me to also create a lighter, low-calorie version of this recipe for weight-conscious eating?