This Tuscan Chicken Pasta is a warm and comforting dish, packed with goodies like chicken, sun-dried tomatoes, and fresh spinach. The creamy sauce brings everything together perfectly!
Key Ingredients & Substitutions
Casarecce or Penne Pasta: Both types work well, but I love using casarecce for its twisty shape that hugs the sauce perfectly. If you can’t find them, other pasta shapes like fusilli or even spaghetti will do!
Chicken: Boneless, skinless chicken breasts are ideal for this recipe. However, you can use chicken thighs for a richer flavor or even shrimp if you’re in the mood for seafood!
Sun-Dried Tomatoes: These add a lovely sweetness. If you don’t have any, fresh tomatoes can substitute—just add them to the skillet earlier to cook down. You could also use roasted red peppers for a different flavor.
Heavy Cream: This gives the sauce its creamy texture. For a lighter option, half-and-half works, though it won’t be as rich. Plant-based creams are great for dairy-free diets.
Fresh Spinach: Baby spinach is my go-to for its tender leaves. If you have kale or arugula, those can also work, but they’d need a bit more cooking time until they’re soft.
How Can I Get My Chicken Perfectly Cooked?
Cooking chicken perfectly is key to this dish! To ensure juicy and tender chicken, follow these steps:
- Start with even thickness by pounding the chicken to about 1 inch thick. This encourages uniform cooking.
- Heat your skillet to medium heat before adding oil. You want a good sizzle when the chicken hits the pan!
- Don’t overcrowd the skillet, which can lower the temperature. Cook in batches if needed.
- Check for doneness by cutting into the thickest part; the juices should run clear, and the meat should no longer be pink.
Rest the chicken for a few minutes after cooking before slicing. This helps retain its juices, making every bite tender and delicious!
How to Make Tuscan Chicken Pasta
Ingredients You’ll Need:
Pasta:
- 12 oz casarecce or penne pasta
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 3 cups fresh baby spinach
- 1/4 tsp crushed red pepper flakes (optional)
For Garnish:
- Fresh rosemary or parsley
How Much Time Will You Need?
This delicious Tuscan Chicken Pasta will take about 30 minutes to prepare. You’ll spend the first 10-15 minutes cooking the pasta and chicken, then about 15 minutes mixing everything together and creating the creamy sauce. Perfect for a quick dinner option!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Add the casarecce or penne pasta and cook according to the package directions until it’s al dente. Once cooked, drain the pasta and set it aside to keep warm.
2. Prepare the Chicken:
While the pasta is cooking, season both sides of the chicken breasts with salt and black pepper. In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts to the skillet, cooking them for about 6-7 minutes on each side until they’re golden brown and cooked through. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for a few minutes.
3. Make the Sauce:
Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the chopped sun-dried tomatoes and cook for about a minute, allowing their flavors to meld. Pour in the heavy cream and chicken broth, stirring to combine, and bring the mixture to a gentle simmer.
4. Combine and Cook:
Stir in the grated Parmesan cheese and watch as the sauce thickens slightly. Season it with salt, pepper, and the crushed red pepper flakes if you like a little heat. Add the fresh spinach to the sauce and cook just until it wilts—this should only take a minute or so.
5. Toss Everything Together:
Slice the rested chicken into strips and add it back to the skillet along with the drained pasta. Toss everything together gently, ensuring that the pasta is well coated with the sauce and everything is heated through.
6. Serve and Enjoy:
Once everything is well combined, serve the Tuscan Chicken Pasta immediately. Garnish with fresh rosemary or parsley and add extra Parmesan if you desire. Dig in and enjoy your comforting, creamy pasta dish!
This recipe is not only flavorful but also offers a fantastic balance of textures and aromas. Happy cooking!
Can I Use Other Types of Pasta?
Absolutely! While casarecce or penne are great choices, you can use any pasta shape you have on hand, such as fusilli, rotini, or even spaghetti. Just be sure to adjust the cooking time according to the package instructions.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or whole milk, but keep in mind that the sauce will be less rich and creamy. For a dairy-free alternative, try coconut cream or a plant-based heavy cream substitute.
How Do I Store Leftovers?
Store any leftover Tuscan Chicken Pasta in an airtight container in the fridge for up to 3 days. When you’re ready to eat it, reheat gently in a skillet or microwave, adding a splash of broth or cream to revive the sauce if it thickens too much.
Can I Make This Dish Vegetarian?
Yes! To make it vegetarian, simply omit the chicken and add additional vegetables like bell peppers, zucchini, or mushrooms. You can also include plant-based protein such as chickpeas or tofu to keep it hearty while still delicious!
