Creamy Tuscan Chicken Pasta

Hello darlings,

This week for #EasyMondays I’m bringing you creamy tuscan chicken pasta! A truly delicious, creamy, full of flavor pasta dish that’s done in just 30 minutes. Super simple!

Let’s get one thing straight, I’m a sucker for a good sauce. One thing I hate? When there’s not enough sauce for the pasta. Have you ever noticed that? Like you’ll find a recipe you want to try and it calls for 2 cups of pasta rather than a whole box? Like, so now you have to save the other half of the box and if you do decide to make it, there isn’t enough sauce. That’s not my jam. So, what I did here is make the perfect amount of sauce for a traditional box of pasta. You’d think that would be an obvious but trust, it’s not. This recipe uses 1 box of linguine but feel free to sub for spaghetti or fettuccini!

The sauce is chicken broth and cream based, with lots of yummy sundried tomatoes, onion, garlic, spinach and herbs. Topped with golden chicken breasts, this dish is amazing.

Print Recipe

Creamy Tuscan Chicken Pasta

The creamiest sauce that's a little garlicky, full of sun dried tomatoes and spinach. Topped with juicy chicken breasts and served with your favorite pasta. So yummy!

Ingredients

• 2 chicken breasts, cut in half lengthwise and lightly pounded
• salt and pepper
• 1 medium yellow onion, diced
• 1 8.5oz jar sundried tomaotes in olive oil, drained
• 5 cloves garlic, minced
• 1 1/2 tsp Italian seasoning
• 1/2 tsp crushed red pepper
• 1 cup chicken broth
• 2 cups heavy cream
• 1 cup grated parmesan
• 5 cups spinach
• 1 box linguine, cooked

Instructions

• In a large pot, boil water and cook pasta.
• While that's cooking, make your chicken and sauce. Sprinkle both sides of the lightly pounded chicken breasts with salt and pepper. Add 1 tbsp olive oil to a large skillet and add chicken. Cook over medium heat until lightly browned and cooked through. About 6 minutes on each side. Remove chicken and set aside.
• To the same skillet, add 1 tbsp oil and the onion. Cook for 2-3 minutes until softened. Then add in the garlic, sun dried tomatoes, Italian seasoning and crushed red pepper. Cook until fragrant, about 2 minutes.
• Pour in chicken broth, scraping the bottom and sides of pan to get off any browned bits. Then slowly add cream. Stir to combine and bring to a simmer. Let simmer for 3-4 minutes, stirring occasionally. Then add in the parmesan. Stir to combine and let simmer until cheese is melted and sauce thickens slightly, about 4-5 minutes. Stir in spinach.
• Add drained pasta to the pan with the sauce. Slice chicken breasts and serve on top of pasta. Parmesan cheese, crushed red pepper and parsley make great garnishes!