Creamy Tuscan Chicken Pasta in 20 Minutes

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, trimmed)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 tsp Salt (kosher)
• 0.5 tsp Black Pepper (freshly ground)
• 3 cloves Garlic (minced)
• 0.5 cup Sun‑Dried Tomatoes (packed in oil, drained and chopped)
• 3 cups Fresh Spinach (loosely packed)
• 1 cup Heavy Cream (35% fat)
• 0.75 cup Parmesan Cheese (freshly grated)
• 12 oz Pasta (penne or fettuccine)
• 0.25 cup Fresh Basil (torn, optional garnish)
• 0.25 tsp Red Pepper Flakes (optional for heat)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then season both sides with salt and freshly ground black pepper.

   Time: PT5M

2. Sear the Chicken

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the chicken and cook 4‑5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT8M

   Temperature: medium‑high heat

3. Rest the Chicken

   Transfer the cooked chicken to a plate, cover with foil, and set aside while you build the sauce.

   Time: PT2M

4. Sauté Garlic, Sun‑Dried Tomatoes, and Spinach

   Add the remaining 1 tbsp olive oil to the same skillet. Reduce to medium heat, add minced garlic and sauté 30 seconds. Stir in chopped sun‑dried tomatoes and cook 1 minute. Add the spinach and cook, stirring, until wilted, about 2‑3 minutes.

   Time: PT5M

   Temperature: medium heat

5. Create the Creamy Sauce

   Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens, about 3‑4 minutes.

   Time: PT5M

   Temperature: low heat

6. Cook the Pasta

   While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 9‑11 minutes. Reserve ½ cup of pasta water, then drain.

   Time: PT10M

   Temperature: boiling

7. Combine Everything

   Slice the rested chicken into bite‑size strips. Add the cooked pasta, sliced chicken, and optional red pepper flakes to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce coats the pasta beautifully. Finish with torn fresh basil.

   Time: PT3M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

45g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Breast: Boneless chicken thighs
• Instead of Olive Oil: Vegetable oil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Sun‑Dried Tomatoes: Roasted red peppers
• Instead of Fresh Spinach: Baby kale
• Instead of Heavy Cream: Half‑and‑half (thinner)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Pasta: Gluten‑free pasta
• Instead of Fresh Basil: Parsley
• Instead of Red Pepper Flakes: Cayenne pepper (a pinch)

Equipment Needed

• Large Skillet
• Large Pot
• Colander
• Wooden Spoon
• Tongs
• Chef’s Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Grater

Critical Steps — Do Not Skip

• Season the chicken evenly before searing.
• Sear the chicken until golden brown and fully cooked.
• Do not burn the garlic when sautéing aromatics.
• Simmer the cream and Parmesan until the sauce thickens.
• Cook pasta al dente and reserve pasta water for sauce adjustment.

Chef Tips from the Video

• Use sun‑dried tomatoes packed in oil for extra richness; reserve a spoonful of the oil for sautéing.
• Grate Parmesan cheese fresh at the moment of use for maximum melt and flavor.
• Finish the dish with a drizzle of high‑quality extra‑virgin olive oil for added depth.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently and add a splash of cream if sauce separates.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to the thickening stage, let it cool, then refrigerate; reheat gently before tossing with pasta.
• Cook pasta al dente, drain, toss with a drizzle of olive oil, and store in the fridge for up to 2 days.

Frequently Asked Questions