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Tuscan Chicken Pasta

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A creamy, quick Tuscan chicken pasta with sun-dried tomatoes and spinach, perfect for weeknights and special occasions.

Ingredients

Scale
  • 1 pound pappardelle pasta
  • 1 pound chicken breast, diced
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Parmesan cheese, for serving

Instructions

  1. Heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat.
  2. Add the diced chicken in a single layer and cook, stirring occasionally, until browned and cooked through (about 6–8 minutes). Remove any excess juices if needed.
  3. Add the minced garlic to the pan and sauté for about 1 minute until fragrant.
  4. Stir in the chopped sun-dried tomatoes and add the fresh spinach. Cook until the spinach wilts, about 2 minutes.
  5. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes to meld flavors and thicken slightly.
  6. Meanwhile, cook the pappardelle pasta according to package instructions until al dente. Drain well.
  7. Add the cooked pasta to the sauce and toss until coated and chicken is evenly distributed.
  8. Season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water.
  9. Serve immediately with grated Parmesan cheese on top.

Notes

For a lighter sauce, use whole milk plus cornstarch. Leftover cooked chicken works well. Serve with a salad and bread.

Nutrition

Find it online: https://www.tastysavvy.com/tuscan-chicken-pasta/