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tuscan chicken pasta

(1)
smalltownwoman avatar
Blue Ribbon Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This Creamy Tuscan Chicken Pasta Recipe combines golden brown chicken breast pieces, fresh baby spinach, sun-dried tomatoes, garlic, and fettuccine pasta in a rich creamy garlic Parmesan Cheese sauce with Italian seasonings. Comfort food does not get much easier or more delicious than this.

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Blue Ribbon Recipe

This Tuscan chicken is restaurant-quality and divine. The creamy, flavorful sauce pairs well with the tangy sun-dried tomatoes. Fettuccine pasta soaks up all the goodness of the creamy sauce. Bits of sun-dried tomatoes, spinach, and juicy chicken are in each bite. Pair this with a nice green salad and garlic bread for a fancy, but easy, dinner.

— The Test Kitchen @kitchencrew
(1)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For tuscan chicken pasta

  • 3 Tbsp
    olive oil
  • 1 ¼ lb
    boneless skinless chicken breasts, cut in bite-size pieces
  • 12 oz
    fettuccine pasta noodles
  • 2 clove
    garlic, minced
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried parsley
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried marjoram
  • 1/4 tsp
    red pepper flakes
  • 2/3 c
    low-sodium chicken broth
  • 1 1/2 c
    heavy cream
  • 3/4 c
    grated Parmesan cheese
  • 4 c
    baby spinach
  • 2/3 c
    sun-dried tomatoes packed in oil, drained and chopped
  • salt and pepper, to taste

How To Make tuscan chicken pasta

  • Chicken cooking in a skillet.
    1
    Add 2 tablespoons olive oil to a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through; approximately 3 minutes on each side. Plate the cooked chicken. Meanwhile, bring a large pot of water to boil.
  • Cooking garlic, oregano, parsley, basil, marjoram, and red pepper flakes.
    2
    Add the remaining tablespoon of olive oil to the skillet over low heat. Add the garlic, oregano, parsley, basil, marjoram, and red pepper flakes; cook for 1 minute while stirring constantly.
  • Chicken broth and heavy whipping cream cooking.
    3
    Raise the heat to medium-low. Add the chicken broth and heavy whipping cream. Simmer and reduce for about 8 minutes, stirring frequently.
  • Draining cooked fettuccine pasta.
    4
    While it is simmering, cook the pasta al dente (according to box directions) and drain well.
  • Parmesan cheese, spinach, sun-dried tomatoes, cooked chicken, and pasta added to skillet.
    5
    Reduce the heat as low as it goes. Slowly add the Parmesan cheese stirring to melt. Add the spinach and continue cooking until wilted. Add the sun-dried tomatoes, cooked chicken, and cooked pasta stirring to warm. For best results serve promptly.
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