ULTIMATE TUSCAN CHICKEN PASTA

Imagine twirling a forkful of perfectly cooked pasta coated in a luscious, creamy sauce, studded with juicy chicken, sweet sun-dried tomatoes, and vibrant spinach – that’s Tuscan Chicken Pasta in a nutshell. This isn’t just dinner; it’s an experience that will transport your taste buds straight to the heart of Tuscany, and I promise, you’ll be able to whip it up in no time!

The Star Players: What You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Tuscan Cream Sauce:

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional, for a little kick!)
• 1/2 cup fresh spinach, roughly chopped
• Salt and pepper to taste

For the Pasta:

• 1 lb pasta (fettuccine, linguine, or penne work great!)
• Salt for pasta water

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente.
3. Reserve about 1 cup of pasta water before draining. This is liquid gold!
4. Drain the pasta and set aside.

Step 2: Sauté the Chicken

1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
2. Season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
3. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
4. Remove the chicken from the skillet and set aside.

Step 3: Build the Tuscan Cream Sauce

1. Add 2 tbsp of olive oil to the same skillet.
2. Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!).
3. Add the chopped sun-dried tomatoes and cook for another minute. This helps release their flavor.
4. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet (that’s where all the flavor is!).
5. Bring the mixture to a simmer, then reduce the heat to low.
6. Stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using).
7. Season with salt and pepper to taste. Remember, the sun-dried tomatoes are already salty, so go easy on the salt at first.
8. Let the sauce simmer for about 5 minutes, or until it has thickened slightly.
9. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

Step 4: Combine Everything

1. Add the cooked chicken back to the skillet with the sauce.
2. Add the cooked pasta to the skillet and toss to coat everything evenly.
3. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency. This is a crucial step!

Step 5: Serve and Enjoy!

1. Serve the Tuscan Chicken Pasta immediately.
2. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley, if desired.

Tips and Tricks for Tuscan Chicken Pasta Perfection

Don’t Overcook the Chicken:

Overcooked chicken is dry and tough, and nobody wants that! Cook the chicken until it’s just cooked through, and it will stay nice and juicy.

Sun-Dried Tomato Savvy:

I prefer oil-packed sun-dried tomatoes because they have a richer flavor and softer texture. But if you only have dry-packed, you can rehydrate them by soaking them in hot water for about 15 minutes before chopping.

Pasta Water is Your Friend:

That reserved pasta water is full of starch and helps to thicken the sauce and make it cling to the pasta. Don’t skip this step!

Spice it Up (or Tone it Down):

The red pepper flakes add a touch of heat to the dish, but you can easily omit them if you prefer a milder flavor. Or, if you’re feeling adventurous, add a pinch of cayenne pepper for an extra kick.

Variations to Make it Your Own

Add Vegetables:

Feel free to add other vegetables to the dish, such as mushrooms, bell peppers, or zucchini. Sauté them along with the garlic and sun-dried tomatoes.

Swap the Protein:

If you’re not a fan of chicken, you can substitute it with shrimp, sausage, or even chickpeas for a vegetarian option.

Make it Lighter:

To lighten up the dish, you can use half-and-half instead of heavy cream. Just be careful not to boil the sauce, as it may curdle.

What to Serve with Your Tuscan Chicken Pasta

This Tuscan Chicken Pasta is a complete meal on its own, but it also pairs well with a simple side salad or some crusty bread for soaking up all that delicious sauce. For a starter, you might enjoy a bowl of Tuscan Chicken Soup, which shares similar flavor profiles and ingredients.

Other Pasta Dishes You Might Enjoy

If you’re looking for more easy and delicious pasta recipes, be sure to check out my Chicken Zucchini Pasta Skillet, a light and flavorful option perfect for summer. Or, for something equally creamy and satisfying, try my Chicken Mozzarella Pasta. If you love creamy chicken recipes, you’ll adore the Creamy Tuscan Chicken, which can be served over rice or pasta. For a simple weeknight dinner, Garlic Chicken Pasta is always a winner. And for a truly indulgent experience, you can’t go wrong with Marry Me Chicken Pasta!

Storage and Reheating Tips

Storing Leftovers:

Store leftover Tuscan Chicken Pasta in an airtight container in the refrigerator for up to 3-4 days.

Reheating:

To reheat, you can microwave it in short intervals, stirring in between, until heated through. Alternatively, you can reheat it in a skillet over low heat, adding a splash of chicken broth or water to prevent it from drying out.

Final Thoughts: Your Tuscan Chicken Pasta Adventure Awaits!

So there you have it – everything you need to create your own restaurant-worthy Tuscan Chicken Pasta at home. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking, and I can’t wait to hear how yours turns out!