This Chicken Creamy Tuscan Pasta is a rich and comforting dish loaded with tender chicken, sun-dried tomatoes, and fresh spinach, all tossed in a creamy sauce. It’s a delight to the senses!
I can’t get enough of how easy it is to whip up this pasta for dinner. It’s like a hug in a bowl, and it works wonders on busy weeknights! Don’t forget the garlic bread for dipping! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this dish. If you’re looking for an alternative, use chicken thighs for a juicier flavor, or even cooked rotisserie chicken for a quick prep.
Sun-Dried Tomatoes: I love using oil-packed sun-dried tomatoes for added moisture and flavor. You can substitute with fresh tomatoes or even roasted red peppers if you’re after a different twist.
Fresh Spinach: Spinach gives a lovely vibrant color and nutrition. If you’re out of spinach, kale works too, or you can use frozen spinach, just make sure to thaw and drain it first.
Heavy Cream: For a lighter option, you can substitute half-and-half or Greek yogurt. Just keep in mind this might change the texture slightly, so adjust accordingly!
Pasta: Rigatoni is a great choice for capturing the creamy sauce, but feel free to use any pasta you have on hand, like fettuccine or shells. Gluten-free pasta can also be used for a gluten-free meal.
How Do I Achieve a Creamy Sauce Without Curdling?
Creating a smooth and creamy sauce is key in this recipe. Here are some tips to avoid curdling:
- Start with low heat when adding cream to the skillet. High heat can cause it to curdle.
- Gradually stir in the cream after removing the skillet from direct high heat.
- Make sure to stir continuously until the cheese melts, creating a smooth texture.
- If using a substitute like Greek yogurt, bring it to room temperature first before adding it to prevent sudden temperature shock.
By keeping these tips in mind, you’ll have a perfectly creamy sauce that clings beautifully to your pasta!
Chicken Creamy Tuscan Pasta
Ingredients You’ll Need:
Main Ingredients:
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 8 oz rigatoni or penne pasta
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh basil leaves for garnish
- Optional: crushed red pepper flakes for heat
How Much Time Will You Need?
This yummy dish will take about 30 minutes to prepare and cook! You’ll spend a little time boiling the pasta, sautéing the chicken, and mixing everything together in a creamy sauce. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your pasta (rigatoni or penne) and cook according to the package directions until al dente. Drain the pasta and set it aside for now.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces. Season them with salt, pepper, and Italian seasoning. Cook for about 6-8 minutes, or until the chicken is nicely browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
3. Create the Flavor Base:
In the same skillet, add the minced garlic and sauté for about 1 minute until you can smell that yummy garlic aroma. Next, add the chopped sun-dried tomatoes and cook for around 2 minutes to let their flavors mingle.
4. Make the Creamy Sauce:
Now, pour in the chicken broth and heavy cream, stirring everything together. Let the sauce simmer gently for 3-5 minutes to thicken a little bit.
5. Add Cheese and Spinach:
Stir in the grated Parmesan cheese and let it melt into the sauce, making it nice and creamy. Then, toss in the fresh spinach leaves and cook just until they wilt.
6. Combine Everything:
Return the cooked chicken to the skillet, tossing everything together so the chicken is coated in that delicious sauce. Then add the cooked pasta, mixing well to make sure every piece is covered in the creamy goodness.
7. Season and Serve:
Give everything a taste and adjust with more salt, pepper, or crushed red pepper flakes if you’d like a bit of heat. Finally, garnish with fresh basil leaves and a sprinkle of Parmesan cheese before serving.
Enjoy your delicious Chicken Creamy Tuscan Pasta!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw chicken in the refrigerator overnight or in a sealed plastic bag submerged in cold water. Cook it immediately after thawing for food safety.
Can I Make This Pasta Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken in advance, storing them in the refrigerator for up to 2 days. Just cook the pasta fresh when you’re ready to serve, then combine everything and heat gently on the stove.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, do so gently on the stove or in the microwave, stirring occasionally for even heating. Add a splash of cream or broth to loosen the sauce if it has thickened.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half, or for a healthier twist, use Greek yogurt or sour cream. Just be careful when adding yogurt to avoid curdling by introducing it slowly at lower heat.