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A skillet filled with creamy tuscan chicken pasta, wilted spinach, and sun-dried tomatoes

Creamy Tuscan Chicken Pasta

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 750
Ingredients Method

Ingredients
  

  • 1 pound penne or fettuccine pasta
  • 1.5 pounds boneless skinless chicken breasts, sliced into strips
  • 2 tablespoons olive oil
  • 1 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 3 cloves garlic , minced
  • 0.5 cup sun -dried tomatoes (packed in oil), drained and chopped
  • 2 cups fresh baby spinach
  • 1.5 cups heavy cream
  • 0.5 cup grated Parmesan cheese
  • 0.5 teaspoon red pepper flakes

Method
 

  1. Boil a large pot of salted water and cook the pasta according to package directions until al dente; reserve 0.5 cup of pasta water, then drain the pasta.
  2. Season the chicken strips with salt, black pepper, and dried oregano.
  3. Heat olive oil in a large skillet over medium-high heat; sear the chicken until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  4. In the same skillet over medium heat, add the minced garlic and chopped sun-dried tomatoes; sauté for 1 to 2 minutes until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer.
  6. Whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
  7. Add the fresh baby spinach and red pepper flakes; stir until the spinach is completely wilted.
  8. Return the cooked chicken to the skillet and add the cooked pasta; toss thoroughly to coat in the sauce.
  9. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until the desired consistency is achieved.
  10. Serve immediately, garnished with additional Parmesan if desired.