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–+ servings

Creamy Tuscan Chicken Pasta

A quick and indulgent 30-minute creamy Tuscan chicken pasta with sun-dried tomatoes, spinach, and basil in a rich parmesan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Dinner, Pasta, Quick Meals
Cuisine: Italian-American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces uncooked pasta (like penne or fettuccine)
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon California olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
  • 1/2 cup low-sodium chicken broth or dry white wine (like Sauvignon Blanc)
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon all-purpose flour
  • 1 teaspoon fresh lemon juice (from a Meyer lemon, if available)
  • 1/4 cup sun-dried tomatoes packed in oil, drained and chopped julienned style works well
  • 1 cup heavy cream or whipping cream
  • 2 cups baby spinach, loosely packed
  • 1/4 cup fresh basil leaves, chopped
  • 1/3 cup freshly grated Parmesan cheese plus more for serving

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Cook, stirring occasionally, for about 4 minutes until the chicken is no longer pink on the outside. Transfer the chicken to a plate and set aside.
  3. To the same skillet, add the chicken broth, minced garlic, Dijon mustard, flour, and lemon juice. Whisk until smooth and let the mixture bubble for about 1 minute, scraping up any browned bits from the bottom of the pan.
  4. Stir in the sun-dried tomatoes and heavy cream. Bring the sauce to a gentle simmer and cook for 2 minutes, allowing it to thicken slightly.
  5. Return the chicken to the skillet along with any accumulated juices. Cook for an additional 3-4 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened further.
  6. Add the spinach and basil to the skillet. Stir until the spinach has wilted, about 1 minute. Taste the sauce and adjust seasoning with more salt and pepper if needed.
  7. Add the drained pasta to the skillet and toss everything together until well coated. Serve immediately, topped with freshly grated Parmesan cheese.

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 38gFat: 30gSaturated Fat: 16gCholesterol: 145mgSodium: 480mgFiber: 3gSugar: 6g

Notes

For a thicker sauce, increase the flour to 1 1/2 teaspoons. You can substitute the chicken with shrimp or sliced Italian sausage for variation. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk or broth. To make ahead, prepare the sauce and chicken separately, then combine with freshly cooked pasta. Avoid overcooking the chicken in step 5 to keep it tender. Serve with a crisp green salad and crusty bread to soak up the extra sauce.

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