Here’s a Creamy Chicken Tuscan Pasta recipe with step-by-step instructions and detailed FAQs for you:
🍝 Creamy Chicken Tuscan Pasta
A restaurant-style dish made at home — juicy chicken, sun-dried tomatoes, spinach, garlic, and pasta tossed in a luxuriously creamy parmesan sauce.
📝 Ingredients (4 servings)
- Chicken:
- 2 large chicken breasts (sliced into cutlets)
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt & black pepper, to taste
- 2 tbsp olive oil or butter
- Pasta & Sauce:
- 10 oz (280g) penne or fettuccine pasta
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil, drained & sliced)
- 2 cups baby spinach (fresh)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- ½ tsp red chili flakes (optional, for a kick)
👩🍳 Instructions
- Cook Pasta
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Season & Cook Chicken
- Mix paprika, Italian seasoning, garlic powder, salt, and pepper.
- Rub over chicken.
- Heat olive oil in a large skillet. Cook chicken 5–6 minutes per side until golden and cooked through.
- Remove, let rest, then slice.
- Make Creamy Tuscan Sauce
- In the same skillet, add garlic and sun-dried tomatoes. Sauté 1–2 minutes.
- Pour in chicken broth, scraping up brown bits.
- Add heavy cream, parmesan, and chili flakes. Simmer until slightly thickened (3–4 minutes).
- Add Spinach & Pasta
- Stir in spinach until wilted.
- Toss pasta into the sauce, adding reserved pasta water as needed for creaminess.
- Combine & Serve
- Top with sliced chicken.
- Garnish with extra parmesan and fresh basil if desired.
📌 Tips & Variations
- Swap chicken with shrimp or salmon.
- For a lighter version, use half-and-half instead of heavy cream.
- Add mushrooms for extra flavor.
- Gluten-free pasta works perfectly too.
❓ FAQs
Q1: Can I make this ahead of time?
Yes! Cook the pasta and sauce separately, then combine before serving. Add a splash of cream or broth to refresh.
Q2: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk/cream.
Q3: Can I freeze it?
Not recommended — cream sauces tend to separate when thawed.
Q4: What pasta shape works best?
Penne, rigatoni, or fettuccine hold the sauce well.
Q5: Can I make it spicy?
Yes — add extra chili flakes or a pinch of cayenne to the sauce.
Q6: Can I use milk instead of cream?
You can, but the sauce will be thinner. To thicken, stir in 1 tsp cornstarch mixed with 2 tbsp milk.
Q7: What goes well as a side?
Garlic bread, roasted veggies, or a simple green salad.
Would you like me to also give you a one-pot version of this recipe (everything cooked in one skillet for less cleanup)?