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!