Creamy Tuscan chicken pasta is a delicious and comforting Italian-American dish that combines tender chicken with a rich and creamy sauce. This dish is typically made with ingredients such as garlic, sun-dried tomatoes, spinach, and cream, which come together to create a flavorful and satisfying meal.
How To Make:
To make creamy Tuscan chicken pasta, you will need to start by cooking some boneless, skinless chicken breasts until they are cooked through and lightly browned. Then, you will sauté some garlic and sun-dried tomatoes in a pan, adding in some spinach and cream to create a creamy and indulgent sauce. Finally, you will add in the cooked chicken and some cooked pasta, stirring everything together until the sauce has coated the pasta and chicken.
There are many different variations of creamy Tuscan chicken pasta that you can try, depending on your personal preferences and dietary restrictions. For example, you can use gluten-free pasta if you are sensitive to gluten, or you can use dairy-free cream to make a vegan version of this dish. You can also add in some mushrooms or artichokes to give this dish even more flavor and texture.
Tips and Variations:
Tips:
Use boneless, skinless chicken breasts for best results, as they cook quickly and evenly.
Sauté the garlic and sun-dried tomatoes in some of the leftover chicken drippings for extra flavor.
Be sure to season the chicken and sauce well with salt and pepper to enhance the flavors.
Use fresh spinach instead of frozen for a brighter flavor and texture.
Reserve some of the pasta cooking water to use as needed to thin the sauce.
Variations:
Use a different protein, such as shrimp or sausage, in place of the chicken.
Use a different type of pasta, such as penne or fettuccine, in place of the spaghetti.
Add some chopped artichokes or mushrooms to the sauce for extra flavor and texture.
Use coconut cream instead of heavy cream for a dairy-free version of the dish.
Add some red pepper flakes for a spicy kick or some grated Parmesan cheese for extra richness.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- Salt and pepper
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions:
Cook the spaghetti until al dente as directed on the packet. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and pepper on both sides.
In a large skillet over medium-high heat, warm the olive oil. Cook the chicken breasts for 5-7 minutes on each side, or until golden and thoroughly done. The chicken should be taken out of the skillet and put aside. Sun-dried tomatoes and garlic should be added to the same skillet and cooked for a couple of minutes until aromatic.
Add the spinach to the skillet and sauté for 2-3 minutes until wilted.
Pour in the heavy cream and stir until the sauce is heated through and slightly thickened.
Cooked spaghetti should be added to the skillet and mixed with the sauce.
Slice the chicken breasts and add them to the skillet, tossing gently to combine with the pasta and sauce.
Sprinkle the grated Parmesan cheese over the top of the pasta and serve immediately.
Optional: Garnish with chopped fresh parsley or basil for extra flavor and presentation.
