Creamy Tuscan Chicken Pasta

A delightful Creamy Tuscan Chicken Pasta that's perfect for busy weeknights and guaranteed to impress your family and guests.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 oz Linguine Pasta Can substitute with penne or fettuccine.

For the Chicken

2 breasts Chicken Breast Use pre-cooked or rotisserie chicken for quicker prep.

For the Vegetables

1/2 cup Sun-Dried Tomatoes Fresh cherry tomatoes can be a substitute.
2 cups Spinach Can replace with kale.

For the Sauce

1 cup Heavy Cream Consider half-and-half or coconut cream for lighter options.
1/2 cup Parmesan Cheese Nutritional yeast for dairy-free.
3 cloves Garlic Fresh garlic is best.
2 tbsp Olive Oil Butter can add extra flavor.

For Seasoning

to taste Salt
to taste Pepper

Equipment

Large Pot
Skillet

Method

Cooking Steps

Cook the linguine in boiling salted water until al dente, about 8-10 minutes, then reserve some pasta water and drain.
In a skillet, heat olive oil over medium-high, sear the chicken, season with salt and pepper until golden, then set aside.
Sauté minced garlic in the same skillet for about 1 minute until fragrant.
Add the sun-dried tomatoes and spinach, cooking until spinach wilts, about 2-3 minutes.
Pour in heavy cream, stirring in Parmesan cheese until smooth, adjusting thickness with reserved pasta water as needed.
Combine cooked linguine and chicken in the skillet, tossing to coat in sauce and heat through for 2 minutes before serving.

Nutrition

Serving: 1servingsCalories: 600kcalCarbohydrates: 55gProtein: 35gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 650mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Best enjoyed freshly made but can be stored in the fridge for 3-4 days or frozen for up to 2 months.

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