Creamy Tuscan Chicken & Spinach Pasta

Indulge in this classic comfort dish featuring tender pan-seared chicken, sun-dried tomatoes, and fresh spinach in a luscious garlic-Parmesan cream sauce. It's a hearty and familiar Italian-American meal that comes together beautifully, offering rich flavors and satisfying textures.

Cooking time: 45 min · Difficulty: Medium · Servings: 2 · Cuisine: Italian · Category: Main Course

Ingredients

• 300 grams Chicken breasts, boneless, skinless
• 180 grams Fettuccine or linguine pasta
• 50 grams Sun-dried tomatoes in oil, drained and sliced
• 100 grams Fresh spinach
• 240 ml Heavy cream
• 120 ml Chicken broth
• 50 grams Parmesan cheese, grated
• 3 cloves Garlic, minced
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes (optional)

Instructions

1. Slice the chicken breasts horizontally to create two thinner cutlets, then season generously with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat.
3. Add the chicken cutlets to the hot skillet and sear for 4-5 minutes per side, until golden brown and cooked through, then remove from the pan and set aside.
4. While the chicken cooks, bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente.
5. In the same skillet, add the remaining 1 tablespoon of olive oil, then add the minced garlic and red pepper flakes (if using), cooking for 1 minute until fragrant.
6. Stir in the sliced sun-dried tomatoes and cook for 2 minutes, allowing their flavors to release.
7. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer while stirring occasionally.
8. Reduce the heat to medium-low and stir in the grated Parmesan cheese until it melts and the sauce thickens slightly, about 3-4 minutes.
9. Add the fresh spinach to the sauce, stirring until it wilts completely, which takes about 2 minutes.
10. Slice the cooked chicken into strips and return it to the pan with the sauce.
11. Drain the cooked pasta and add it directly to the skillet with the chicken and sauce, tossing to coat everything evenly.
12. Serve immediately, garnished with extra Parmesan cheese and fresh black pepper.

Nutrition (per serving)

Calories: 780 · Protein: 50g · Carbs: 65g · Saturated fat: 20g · Unsaturated fat: 38g · Fiber: 6g · Sugars: 5g · Sodium: 950mg

Make it yours

Tasteables generates personalized recipes like this from the ingredients you already have — with calories, macros, and a shopping list. Try it free.