Creamy Tuscan Chicken Pasta
This rich & creamy Tuscan chicken pasta is a delightful one-pot meal that's easy to prepare and bursting with flavors.
Equipment
- Large pan (or Dutch oven)
- Wooden spoon
Ingredients
- 2 pounds chicken breasts, boneless and skinless
- ½ teaspoon salt, freshly ground
- ½ teaspoon pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter, unsalted
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese, freshly grated
- 8 ounces penne or macaroni, uncooked
- 3 cups baby spinach
- ½ teaspoon salt, freshly ground
- ½ teaspoon pepper, freshly ground
Instructions
- Start by heating the olive oil and butter in a large pan over medium heat. You will know it is ready when the oil shimmers and the butter foams. Add the chicken breasts and cook until they are golden and cooked through, about 6-8 minutes per side. Avoid overcrowding the pan to ensure even cooking.
- Once the chicken is cooked, toss in the minced garlic and Italian seasoning. Stir it around until the garlic smells fragrant, which should take about a minute. Do not let it brown too much, or it can turn bitter.
- Mix in the diced sun-dried tomatoes and let them soften for another couple of minutes. If they stick to the pan, add a splash of milk to loosen things up.
- Pour in the heavy cream and the rest of the milk, stirring gently. Keep an eye on it as it thickens, stirring continuously for about 3 to 5 minutes to avoid lumps.
- Add the baby spinach, folding it into the sauce until it is wilted and bright, about 2-3 minutes.
- After cooking the penne or macaroni separately, toss it into the creamy mixture. Ensure every noodle is coated. If the sauce seems too thick, add a splash of milk or some pasta water to loosen it.
- Finally, sprinkle in the grated Parmesan cheese, stirring until it melts into the sauce. Taste and adjust seasoning with salt and pepper as needed.
Notes
Store in a sealed airtight container in the fridge for 3 to 4 days. For freezing, it lasts up to 6 months in an airtight container. After thawing, reheating may require stirring to bring the sauce back together.
If pasta becomes too soft after freezing, thaw it in the refrigerator overnight and reheat gently to maintain texture. If the sauce separates after being frozen, reheat and stir well to restore its creamy consistency. To avoid tough chicken, aim for a quick browning to retain juiciness and tenderness.