Tuscan Chicken Pasta Recipe
A creamy, flavor-packed Tuscan chicken pasta with sun-dried tomatoes, fresh basil, and tender spinach leaves. Ready in 30 minutes, this dish combines comforting textures and rich flavors for a satisfying meal.
Print
Pin
Servings: 4
Ingredients
- 2 boneless chicken breasts diced into bite-sized pieces
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/2 cup chicken broth or dry white wine
- 3 –4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1 teaspoon all-purpose flour
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes drained and chopped
- 1 cup heavy or whipping cream
- 1 –2 cups loosely packed baby spinach
- Small handful fresh basil finely chopped
- Freshly grated Parmesan cheese to taste
Instructions
- Bring a pot of salted water to a boil and cook pasta until al dente, following package instructions. Drain and set aside.
- In a large skillet over medium-high heat, warm the olive oil. Add the diced chicken, seasoning it with garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Stir well and cook for about 4 minutes, or until the chicken is no longer pink on the outside. Transfer the chicken to a plate.
- In the same skillet, combine chicken broth, minced garlic, Dijon mustard, flour, and lemon juice. Whisk until the mixture is smooth and simmer for approximately one minute.
- Stir in the sun-dried tomatoes and heavy cream. Allow the sauce to simmer gently for 2 minutes, letting the flavors meld together.
- Return the chicken to the skillet, cooking for an additional few minutes until the chicken is thoroughly cooked and the sauce thickens slightly. Avoid overcooking the chicken.
- Add the fresh basil and spinach to the skillet, stirring until the spinach wilts, about a minute. Taste and adjust with additional salt and pepper if desired.
- Gently toss the drained pasta with the sauce until well-coated. Serve immediately, garnished with freshly grated Parmesan.
Notes
For best results, use julienned sun-dried tomatoes packed in oil; drain them before adding to the sauce.