Here’s a rich and comforting recipe for Italian Creamy Tuscan Chicken Pasta—a restaurant-style dish you can make at home. 🍝🐔🌿
🥘 Ingredients (serves 4)
- 1 lb (450 g) boneless, skinless chicken breasts, sliced or cubed
- 12 oz (340 g) pasta (fettuccine, penne, or rigatoni)
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
🥄 Instructions
- Cook pasta
Boil pasta according to package instructions. Drain and set aside. - Cook chicken
In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and cooked through. Remove from skillet and set aside. - Make the sauce
In the same skillet, sauté garlic until fragrant (30 seconds). Add cherry tomatoes and sun-dried tomatoes, cooking 2–3 minutes. - Add cream & cheese
Pour in heavy cream and stir in Parmesan. Simmer for 3–5 minutes until sauce thickens slightly. - Combine everything
Add chicken, spinach, and cooked pasta to the skillet. Toss until spinach wilts and pasta is coated in the creamy sauce. - Serve
Garnish with fresh basil or parsley. Serve hot with extra Parmesan on top.
✨ Tips
- For a lighter version, use half-and-half instead of heavy cream.
- Add mushrooms or bell peppers for extra veggies.
- Sun-dried tomatoes add a tangy, rich flavor—drain oil for less richness if desired.
If you want, I can give a slow cooker version so the flavors meld all day and you just cook the pasta at the end—super hands-off. Do you want me to do that?
