Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes
Indulge in our restaurant-quality Tuscan chicken pasta featuring tender chicken, sun-dried tomatoes, and a silky cream sauce that's ready in just 30 minutes.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound fettuccine or linguine
- 1/2 cup sun-dried tomatoes oil-packed, drained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 yellow onion chopped
- 5 ounces fresh spinach
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook until browned and cooked through. Remove from skillet and set aside.
- Add onion to the skillet; cook until softened, about 3-4 minutes. Add garlic; cook for 1 minute until fragrant.
- Stir in sun-dried tomatoes; cook for 1-2 minutes.
- Pour in chicken broth; bring to a simmer, scraping up any browned bits. Add heavy cream and Parmesan cheese; stir until cheese is melted and sauce is smooth.
- Stir in spinach and cook until wilted, about 1-2 minutes.
- Add cooked chicken to skillet with sauce.
- Add cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately.
Notes
Nutrition: (Nutritional information will vary based on ingredient brands and portion sizes)
- Calories: Approximately 650 kcal
- Carbohydrates: 60g
- Protein: 40g
- Fat: 30g