Tuscan Chicken Pasta

If you’re looking for comfort food and you go weak-kneed for delectable pasta dishes, you just have to try this one. It’s a Tuscan inspired chicken pasta dish made with juicy chicken breast, baby spinach, garlic, sun-dried tomatoes, and fettuccine noodles.

Although this is perfect if you’re looking for easy ideas for weeknight meals or something cozy for the weekend, it’s special enough for a dinner party, especially if paired with homemade salad, garlic bread or some other accompaniments and sides.

You can’t go wrong with the recipe either, as it’s incredibly easy to make. Just ensure you chop the chicken into more or less uniform chunks so it cooks through and browns perfectly instead of in big cubes which might not. Also, keep some of the water you cook the pasta in, as it’s perfect for thinning the sauce if need be.

Why You’ll Love the Recipe:

This delicious recipe boasts succulent chicken breast, along with fettuccine and a gorgeous sun-dried tomato sauce that’s creamy and rich.

How to Serve It:

Enjoy this with a salad or your favorite vegetables on the side.  

Can You Make It Ahead?

It’s much better made and served fresh.

Variations and Substitutions:

You can swap the chicken for turkey or even pork if you prefer. Sliced button or cremini mushrooms can be used in place of the spinach (or with it). 

Ingredients needed:

• Boneless skinless chicken breast
• Uncooked fettuccine
• Olive oil
• Minced garlic cloves
• Dried basil
• Dried oregano
• Red pepper flakes
• Dried parsley
• Dried marjoram
• Heavy cream
• Low-sodium chicken broth
• Grated parmesan cheese
• Sun-dried tomatoes, drained and chopped
• Baby spinach
• Salt and black pepper, to taste

How to make Tuscan Chicken Pasta:

Heat 2 tablespoons of oil in a skillet and brown the chicken in there for 6 minutes or until golden brown all over.

Transfer the chicken into a bowl.

Bring a pot of water to a boil and cook the pasta following the directions on the package. It’s best cooked to al dente rather than completely soft. Drain well, reserving some of the pasta water.

Now add the rest of the oil to the same skillet and add the garlic, red pepper flakes and dried herbs.

Cook for a minute, stirring all the time.

Turn the heat down and stir in the cream and broth, then simmer for 8 minutes or until reduced, stirring often.

Turn the heat right now and stir in the parmesan cheese, then add the spinach and cook until wilted.

Add the sun-dried tomatoes, chicken and fettuccine and cook, stirring, until everything is warmed through.

Serve right away.

If you have no leftovers, you don’t have to keep the pasta cooking water (because it’s just for thinning the sauce if you have leftovers).

This mouthwatering Tuscan style chicken dish makes a tasty and satisfying dinner. It pairs well with salad or veggies, and perhaps even some garlic bread on the side if you don’t mind those extra carbs.

Storage Instructions:

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can warm them back up in a pan on the stove or in the microwave, adding a bit of reserved pasta cooking water if it’s thickened up too much.

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