Tuscan Chicken Pasta

We all need those easy and tasty 30 minute meals we can whip up any night of the week and one of those for me is this tuscan chicken pasta. You can’t go wrong with pasta tossed in a creamy sun dried tomato sauce with chicken, spinach, basil and parmesan! Serve with bread or a side salad for the perfect weeknight meal!

How to make tuscan chicken pasta

First, bring a pot of salted water to a boil and cook pasta according to package. You can use any pasta you want, long or short. While the pasta is cooking, dice up the chicken breast. I love using thin chicken breast for pasta dishes because you get perfect bites! Salt and pepper then add to a heated pan with olive oil. Cook until the chicken is cooked through and there is no more pink. Remove from the pan and set aside.

Now for the sauce. Start with adding minced garlic and some red pepper flakes. Pour in the heavy cream and chicken stock and bring to a simmer. Stir in the parmesan cheese and sun dried tomatoes. Lastly, add the spinach and basil. Add the chicken back into the sauce followed by the pasta. Add up to 1/2 cup of reserved pasta water to help thicken and make that creamy sauce. Serve in pasta bowls and garnish with extra parmesan and basil.

I hope you all love this recipe and try it out soon!

Tuscan Chicken Pasta

• 1-1.5 lb chicken breast

• 1 lb preferred pasta

• 1/2 cup reserved pasta water

• 1 tbsp olive oil

• 1 tbsp butter

• 1 tsp salt

• 3/4 tsp black pepper

• 3 cloves garlic, minced

• 1/4 tsp red pepper flakes

• 1 1/4 cup heavy cream

• 1/2 cup chicken stock

• 3/4 cup sun dried tomatoes

• 1/4 cup fresh basil, chopped

• 3/4 cup freshly grated parmesan cheese

1. Bring a pot of salted water to a boil and cook the pasta according to package. Reserve 1/2 cup of pasta water.

2. Dice the chicken breast into small pieces, season with the salt and pepper. Heat the olive oil over medium high heat in a large pan. Add the chicken and cook for 3-4 minutes per side or until completely cooked through. Remove from the pan onto a plate and set aside. Drain the pan but don’t scrap everything out.

3. In the same pan, heat the butter over medium high heat. Add the garlic and red pepper, cook for 1 minute stirring constantly to prevent burning. Stir in the heavy cream and chicken stock. Bring to a simmer. Add the sun dried tomatoes, spinach and basil. Stir in the parmesan cheese. Cook the sauce for 2-3 minutes before adding the chicken back in, followed by the pasta. Stir everything to combine. Add up to 1/2 cup of pasta water to create a thick and creamy sauce. Garnish with fresh basil and parmesan cheese.