Creamy Tuscan Chicken Pasta Recipe
An effortlessly delightful Tuscan-inspired chicken pasta featuring sun-dried tomatoes, fresh spinach, and a velvety sauce that brings everything together in under thirty minutes.
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Servings: 8
Ingredients
- 1/2 cup Parmesan cheese
- 2 tablespoons olive oil or the reserved oil from sun-dried tomatoes
- 2 tablespoons gluten-free flour or cornstarch
- 8 ounces sun-dried tomatoes drained and finely chopped
- 3-4 garlic cloves minced
- Kosher salt and freshly ground pepper to taste
- 10 ounces short pasta of choice gluten-free, whole wheat, or lentil pasta
- 1.5 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 3 cups baby spinach
- 3 cups 2% milk or any preferred alternative
Instructions
- Bring a generous pot of salted water to a rolling boil, then cook the pasta according to package guidelines until just al dente. Cut the chicken into one-inch chunks, transfer to a bowl, and toss with olive oil, minced garlic, Italian seasoning, salt, and pepper until evenly coated. Warm a large skillet over medium-high heat and arrange the seasoned chicken in a single layer; sear undisturbed for two to three minutes until lightly golden, then stir in the chopped sun-dried tomatoes and continue cooking for five to seven minutes until the chicken is thoroughly cooked. In a separate bowl, whisk together the milk and flour until smooth and free of lumps. Pour this mixture into the skillet over the cooked chicken and tomatoes, stirring to blend; allow it to bubble gently until thickened, about three to four minutes. Add the baby spinach and fold it into the sauce until it wilts. Finally, incorporate the drained pasta and Parmesan cheese, stirring until the pasta is coated in the creamy sauce. Serve immediately.
Notes
For a richer sauce, substitute heavy cream or add a quarter cup of cream cheese during cooking. Unsweetened almond milk is suitable if a lighter version is preferred, but avoid sweetened varieties. Cornstarch can be used instead of flour for additional thickness. Boneless thighs or shrimp make fine alternatives to chicken breast. Opt for fresh spinach when possible, or thaw and drain frozen spinach thoroughly. Cook pasta al dente to prevent it from becoming mushy. Leftovers should be kept in an airtight container in the refrigerator for up to three days.