Creamy Tuscan Chicken Pasta
This Italian-inspired dish brings rich flavors of chicken, garlic, cherry tomatoes, and cream together in a quick and customizable pasta meal.
Ingredients
Main Ingredients
- 8 ounces pasta (fettuccine or penne) You can use any pasta you love.
- 1 lb chicken breast, sliced thinly About 1/2 inch slices.
- 2 tablespoons olive oil Extra virgin for richness.
- 2 cloves garlic, minced Freshly minced offers the best flavor.
- 1 cup cherry tomatoes, halved For a burst of sweetness.
- 1 cup spinach Fresh is best for vibrant color.
- 1 cup heavy cream For a rich, creamy base.
- 1/2 cup grated Parmesan cheese Freshly grated for maximum flavor.
- to taste Salt and pepper Adjust according to your taste.
- to taste Fresh basil for garnish Adds a pop of color.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Drain and set aside, reserving a small cup of the pasta water for later.
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast in a single layer; cook until browned and cooked through, approximately 5-7 minutes, turning once.
- Once the chicken is cooked, add the minced garlic to the skillet. Sauté for 1 additional minute until fragrant, being careful not to burn it.
- Toss in the halved cherry tomatoes and spinach. Stir and cook until the spinach has wilted and the tomatoes are slightly blistered—this should take about 2-3 minutes.
- Pour in the heavy cream, stirring well. Bring the mixture to a gentle simmer. Add grated Parmesan cheese, mixing until melted and the sauce is smooth.
- Adjust the taste with salt and freshly cracked pepper. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Toss in the cooked pasta, mixing everything gently until well combined.
- Plate the pasta and garnish generously with fresh basil.
Notes
For best flavor, use fresh ingredients. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can cook the chicken and prepare the sauce in advance.