Ingredients
12 oz pasta (penne, fettuccine, or rigatoni)
2 tbsp olive oil
1 lb boneless, skinless chicken breasts, sliced
Salt and black pepper, to taste
1 tsp Italian seasoning
1/2 tsp paprika
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, sliced
1 cup heavy cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
2 cups fresh spinach
Optional garnish: fresh basil or parsley
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, Italian seasoning, and paprika. Cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
Make the Sauce: In the same skillet, add garlic and sun-dried tomatoes. Sauté for 30 seconds until fragrant. Stir in heavy cream and chicken broth; simmer 3–4 minutes.
Add Cheese & Spinach: Whisk in Parmesan until smooth, then add spinach and cook until wilted.
Combine: Return chicken to the skillet. Add cooked pasta and toss to coat, loosening with reserved pasta water if needed.
Serve: Garnish with herbs and extra Parmesan if desired.
Notes
Cooking Tips
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Pound chicken evenly for quicker, juicier cooking.
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Use oil-packed sun-dried tomatoes for the best flavor.
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Reserve pasta water—it helps the sauce cling to the pasta.
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Grate Parmesan fresh to avoid a grainy sauce.
Variations
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Lighter Version: Swap heavy cream for half-and-half or evaporated milk.
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Spicy Tuscan Pasta: Add red pepper flakes or Calabrian chili paste.
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Mushroom Tuscan Pasta: Sauté sliced mushrooms with the garlic.
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Protein Swap: Use shrimp or rotisserie chicken instead of fresh chicken.
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Gluten-Free: Use gluten-free pasta and check broth labels.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 16g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg