If you’re in the mood for a delicious pasta dish, look no further than this Creamy Tuscan Chicken Pasta. This recipe features sundried tomatoes, garlic, parmesan cheese, and spinach – all ingredients that come together to create a wonderfully flavored dish.
And best of all, it’s easy to make! So whether you’re looking for a romantic dinner for two or a tasty meal to feed the family, this recipe is sure to please.
Before we get to the recipe, let’s answer some commonly asked questions about making Creamy Tuscan Chicken Pasta.
What type of chicken should I use?
For this recipe, we recommend using boneless, skinless chicken breasts. However, you could also use chicken thighs if you prefer.
You could even substitute in another protein like Italian Sausage, shrimp or leave out the meat entirely for a delicious creamy vegetarian meal.
What type of pasta should I use?
Any type of pasta will work for this recipe. I used fresh spaghetti that my son helped make with our Philips Pasta Machine, but you can use any type of pasta you like or have on hand.
My son also loves when I use a short pasta such as penne or rigatoni.
How long does it take to make Creamy Tuscan Chicken Pasta?
This dish takes about 30-45 minutes to make from start to finish. So it’s perfect for a weeknight meal! Just be sure to cook your pasta at the same time you start the chicken so it will be ready at the end.
Can I make this dish ahead of time?
Yes! This dish can be made up to two days in advance. Simply store it in the fridge in an airtight container until you’re ready to reheat and serve.
Can I freeze leftover pasta?
Yes! This pasta freezes very well. Simply store it in an airtight container for up to three months. I recommend freezing them in single-sized servings.
When you’re ready to eat, thaw the pasta in the fridge overnight and then reheat in a pot on the stove.
What goes well with Tuscan chicken pasta?
I like to think of this as a one-pot dinner since you really don’t need any side dishes to round it out. However, a simple green salad and some bread with balsamic vinegar and olive oil would pair nicely.
How to Make Creamy Tuscan Chicken Pasta
Now that we’ve answered some common questions, let’s get to the recipe!
Ingredients
- 1 lb Boneless Skinless Chicken Breast
- 1/2 lb Spaghetti cooked according to directions
- 1 lb Chicken Breast Boneless Skinless
- 1 cup Baby Portobello Mushrooms Sliced
- 1 cup Spinach fresh chopped
- 1/2 cup Sun Dried Tomatoes
- 1/2 cup artichoke hearts chopped
- 1/2 cup Parmesan Cheese
- 4 cloves Garlic
- 3/4 cup Heavy Whipping Cream
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Butter Unsalted
- 1 tsp oregano dried or fresh
Directions
- Clean and prepare chicken breast first by trimming any fat, pat dry with a paper towel, and then slice the chicken in half, lengthwise. You’ll turn 1 thick chicken breast into two thinly sliced breasts.
- Season sliced chicken breasts on each side with salt and pepper.
- Then, evenly space the chicken while on the cutting board and cover with plastic wrap.
- Tenderize the meat with a meat pounder. This will not only tenderize the chicken, but also ensure all pieces are the same thickness and will cook evenly.
- Heat 1 tablespoon of cooking oil in a large skillet over medium high heat with 1 tablespoon of the sun dried tomato oil from the jar.
- Carefully place chicken into the skillet and cook until golden brown on each side, cooked through and no longer pink. Transfer chicken to a plate and set aside.
- Reduce heat to low-medium heat and saute mushrooms in same pan until soft. Add more oil, if needed.
- Slowly add in the heavy cream, butter, and Parmesan cheese to the skillet and stir until the butter and cheese melts. Bring to a simmer for 3 to 4 minutes.
- Once combined, add garlic to the sauce in the skillet and cook until fragrant, stirring occasionally.
- Add a pinch of salt and pepper to taste along with the oregano.
- Simmer for another 2 minutes, or until sauce starts to thicken. Add more grated Parmesan cheese if the sauce needs a little help to thicken!
- Add the sliced sun-dried tomatoes, fresh spinach and the cooked chicken breast back into the pan and combine ingredients well. Stir until heated through.
- Serve immediately over cooked pasta.
Other recipes you may like
- Easy Buffalo Chicken Dip Recipe
- Low Carb Almond Flour Bread Recipe
- Loaded Baked Low Carb Chicken Recipe
- Easy Sweet Potato Risotto with Fresh Sage You’ll Crave
Creamy Tuscan Chicken Pasta w/ Sundried Tomatoes
Ingredients
- 1/2 lb Spaghetti cooked according to directions
- 1 lb Chicken Breast Boneless Skinless
- 1 cup Baby Portobello Mushrooms Sliced
- 1 cup Spinach fresh chopped
- 1/2 cup Sun Dried Tomatoes
- 1/2 cup artichoke hearts chopped
- 1/2 cup Parmesan Cheese
- 4 cloves Garlic
- 3/4 cup Heavy Whipping Cream
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Butter Unsalted
- 1 tsp oregano dried or fresh
Instructions
- Clean and prepare chicken breast first by trimming any fat, pat dry with a paper towel, and then slice the chicken in half, lengthwise. You’ll turn 1 thick chicken breast into two thinly sliced breasts.
- Season sliced chicken breasts on each side with salt and pepper.
- Then, evenly space the chicken while on the cutting board and cover with plastic wrap.
- Tenderize the meat with a meat pounder. This will not only tenderize the chicken, but also ensure all pieces are the same thickness and will cook evenly.
- Heat 1 tablespoon of cooking oil in a large skillet over medium high heat with 1 tablespoon of the sun dried tomato oil from the jar.
- Carefully place chicken into the skillet and cook until golden brown on each side, cooked through and no longer pink. Transfer chicken to a plate and set aside.
- Reduce heat to low-medium heat and saute mushrooms in same pan until soft. Add more oil, if needed.
- Slowly add in the heavy cream, butter, and Parmesan cheese to the skillet and stir until the butter and cheese melts. Bring to a simmer for 3 to 4 minutes.
- Once combined, add garlic to the sauce in the skillet and cook until fragrant, stirring occasionally.
- Add a pinch of salt and pepper to taste along with the oregano.
- Simmer for another 2 minutes, or until sauce starts to thicken. Add more grated Parmesan cheese if the sauce needs a little help to thicken!
- Add the sliced sun-dried tomatoes, fresh spinach and the cooked chicken breast back into the pan and combine ingredients well. Stir until heated through.
- Serve immediately over cooked pasta.
