Here’s a delicious, restaurant-style Creamy Tuscan Chicken Pasta recipe that’s rich, flavorful, and perfect for dinner:
Ingredients (Serves 4):
- 2 large chicken breasts, thinly sliced or pounded flat
- 8 oz (225 g) pasta (fettuccine, penne, or your choice)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- ½ cup sun-dried tomatoes, sliced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Pasta:
Cook pasta according to package directions until al dente. Drain and set aside. - Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 4–5 minutes per side until golden and cooked through. Remove chicken from the skillet and set aside. - Make the Sauce:
In the same skillet, add garlic and sauté for 30 seconds until fragrant.
Add cherry tomatoes and sun-dried tomatoes; cook 2–3 minutes until softened. - Add Cream and Cheese:
Pour in heavy cream and chicken broth. Stir in Parmesan cheese and Italian seasoning. Let simmer for 3–5 minutes until the sauce thickens slightly. - Add Spinach and Chicken:
Stir in baby spinach until wilted. Return chicken to the skillet and coat with sauce. - Combine with Pasta:
Add cooked pasta to the skillet and toss everything together until well coated with the creamy sauce. - Serve:
Garnish with chopped parsley and extra Parmesan if desired. Serve hot.
💡 Tips for Extra Flavor:
- Use sun-dried tomatoes packed in oil for a richer flavor.
- Finish with a splash of white wine before adding cream for a subtle depth.
- For a lighter version, swap heavy cream for half-and-half or a creamy cashew sauce.
If you want, I can also give you a one-pot version that saves time and reduces cleanup, while keeping it just as creamy and flavorful.
Do you want me to provide that version?
