Tuscan Chicken Pasta with Spinach and Sun-Dried Tomatoes
Ingredients
- 2 large chicken breasts, cut into bite-sized strips
- 2 tablespoons olive oil (plus extra if needed)
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 2 cups baby spinach
- 2 cups heavy cream (or half-and-half for lighter version)
- 1 cup chicken broth
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon Italian seasoning
- ½ teaspoon red chili flakes (optional, for spice)
- Salt and black pepper, to taste
- 12 oz (340 g) pasta (penne, fettuccine, or rigatoni work well)
- Fresh basil or parsley, for garnish
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Cook the Chicken : Season chicken strips with salt, pepper, and a pinch of Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through (about 6–7 minutes). Remove chicken and set aside.
- Make the Sauce : In the same skillet, add a drizzle of olive oil if needed. Sauté garlic for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for 1–2 minutes. Pour in chicken broth and heavy cream; stir well. Add Parmesan cheese, Italian seasoning, and chili flakes. Stir until smooth.
- Add Spinach u0026 Chicken : Toss in the spinach and cook until wilted. Return chicken to the skillet and coat in sauce.
- Combine with Pasta : Add drained pasta into the skillet. Toss everything together until well coated. Simmer for 2–3 minutes to let flavors meld.
- Serve : Garnish with fresh basil or parsley. Serve hot with garlic bread or a fresh salad.