Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta

Ingredients (Serves 4)

For the chicken:

• 2 large boneless, skinless chicken breasts (about 500 g / 1 lb), sliced into strips
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil

For the pasta and sauce:

• 300 g (10–12 oz) pasta (penne, fettuccine, or rigatoni)
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• Salt and black pepper, to taste

Instructions

1. Cook the pasta
   • Bring a large pot of salted water to a boil.
   • Cook pasta according to package directions until al dente.
   • Reserve ½ cup pasta water, then drain.
2. Cook the chicken
   • Season chicken with salt, pepper, and Italian seasoning.
   • Heat olive oil in a large skillet over medium-high heat.
   • Cook chicken for 4–5 minutes per side until golden and fully cooked.
   • Transfer to a plate and set aside.
3. Make the sauce
   • In the same skillet, reduce heat to medium.
   • Melt butter and sauté garlic for about 30 seconds until fragrant.
   • Add chicken broth and scrape up any browned bits from the pan.
   • Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes.
   • Simmer for 3–4 minutes until slightly thickened.
4. Add vegetables
   • Stir in cherry tomatoes and cook for 2 minutes.
   • Add spinach and cook until wilted, about 1 minute.
5. Combine
   • Return the chicken to the skillet.
   • Add cooked pasta and toss to coat evenly.
   • If the sauce is too thick, add a little reserved pasta water.
   • Taste and adjust seasoning.
6. Serve
   • Garnish with extra Parmesan and freshly cracked black pepper.
   • Serve immediately.

Tips

• For extra flavor, use sun-dried tomatoes instead of or alongside cherry tomatoes.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• Add mushrooms for a heartier version.
• Leftovers keep in the refrigerator for up to 3 days.

Approximate nutrition per serving: 700–850 calories, depending on pasta type and cream quantity.