This Creamy Tuscan Chicken Pasta is the only pasta recipe you will ever need on a busy weeknight — a buttery, velvety Parmesan cream sauce loaded with sun-dried tomatoes and spinach.
Total Time:30 minutes
Yield:4 Portionen
Ingredients
For the Chicken
1½ lbs Boneless (skinless chicken breasts)
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Italian seasoning
½ tsp Smoked paprika
½ tsp Salt
¼ tsp Black pepper
2 tbsp Olive oil
For the Creamy Tuscan Sauce
4 cloves Garlic (minced)
½ cup Sun-dried tomatoes in oil (drained and roughly chopped)
1 tbsp Sun-dried tomato oil (from the jar)
1 cup Chicken broth
1½ cups Heavy cream
1 cup Freshly grated Parmesan cheese
2 cups Fresh baby spinach (packed)
1 tsp Italian seasoning
½ tsp Red pepper flakes (optional)
Salt and black pepper to taste
For the Pasta
12 oz Fettuccine (or penne, rigatoni, or linguine)
1 tbsp Salt (for pasta water)
Water for boiling
Optional Garnishes
A small handful Fresh basil leaves
As much as you like Extra Parmesan (freshly grated)
To taste Cracked black pepper
To taste Red pepper flakes
Instructions
Pat the chicken breasts dry, then rub them with garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat, add chicken, and sear for 5-6 minutes per side until fully cooked.
In the meantime, boil pasta in salted water until al dente; reserve 1 cup of pasta water before draining.
In the same skillet, add sun-dried tomato oil and minced garlic, sauté until fragrant, then add chopped sun-dried tomatoes and chicken broth.
Stir in heavy cream, Italian seasoning, and red pepper flakes; simmer for 4-5 minutes until thickened.
Gradually add grated Parmesan, stirring until smooth, then add spinach and cooked pasta; toss to combine.
Slice resting chicken and serve atop pasta, garnished with basil and additional Parmesan.
