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.
2boneless chicken breastsdiced into bite-sized pieces
8ouncesuncooked pasta
1tablespoonolive oil
1/2teaspoongarlic powder
1/4teaspoonsmoked paprika
Salt and pepperto taste
1/2teaspoonItalian seasoning
1/2cupchicken brothor dry white wine
3–4 cloves garlicminced
1/2teaspoonDijon mustard
1teaspoonall-purpose flour
1teaspoonlemon juice
1/4cupsun-dried tomatoesdrained and chopped
1cupheavy or whipping cream
1–2 cups loosely packed baby spinach
Small handful fresh basilfinely chopped
Freshly grated Parmesan cheeseto 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.