Creamy Tuscan Chicken Pasta
Pasta coated in a cream sauce with chicken, garlic, and sun-dried tomatoes or fresh herbs. Proteins and vegetables swap to create variations while the creamy base remains constant.
Ingredients
Method
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook until golden and cooked through, about 8–10 minutes. Remove and set aside.
In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
Add the heavy cream, sun-dried tomatoes, and fresh spinach. Stir until the spinach wilts, about 2 minutes. Reduce heat to medium-low and simmer gently for 3–5 minutes.
Return the cooked chicken to the skillet. Stir in the grated Parmesan cheese until smooth. If the sauce is too thick, thin it with reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Add the cooked pasta to the sauce and toss until all pieces are coated. Season to taste with salt and black pepper.
Divide among bowls or plates. Garnish with fresh basil if desired and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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