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Creamy Tuscan Chicken Pasta

Jen Paleracio
Easy full of flavor weeknight dinner. The chicken is perfectly seared, moist, and tender. The creamy sauce is delicious and very quick to make.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian

Equipment

  • Cast iron skillet
  • knife
  • cutting board
  • Pasta Pot
  • Strainer
  • Ladle
  • Tongs

Ingredients
  

  • 8 oz. or 2 cups of short pasta, cook according to package instructions
  • 1 1/2 pounds skinless boneless chicken breast, cut into 1/2 an inch thick
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper or red chili pepper flakes
  • 2 tablespoons oil
  • 3 cups baby spinach

FOR CREAMY SAUCE

  • 2 tablespoons unsalted butter
  • 4 minced garlic cloves
  • 1 cup sun-dried tomatoes in oil
  • 1 tablespoon tomato paste
  • 1 tablespoon Italian seasoning
  • 1 cup heavy cream or whole milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 cup Parmesan cheese, more for topping

Instructions
 

  • Cook the pasta al dente or according to the package instructions (see NOTE #1). Set it aside while you prepare the rest of the ingredients.
  • If the chicken breasts are too thick, cut them in half first (about 1/2 an inch thick). Season well with salt and pepper.
  • Heat a nonstick skillet or cast iron skillet with oil. Add the chicken and sear for 2 minutes on both sides, until golden brown, or when it reaches the internal temperature of 165ºF. Remove from the skillet, set aside, and wait 5 minutes before cutting (see NOTE #2).
  • No need to wash the skillet, use it again to make the sauce (see NOTE #3). After 5 minutes, cut the cooked chicken into bite-sized pieces. Set them aside.

MAKE THE CREAMY SAUCE

  • Use the same skillet, add the butter, and stir in the butter until it melts. Add the garlic, and saute until fragrant. Then, add sun-dried tomatoes, tomato paste, Italian seasoning, salt, and red chili pepper flakes.
  • Pour the heavy cream, and continue stirring until well combined. Add the Parmesan cheese, baby spinach, cooked chicken, and pasta, and stir well to make sure the pasta is coated with the sauce. Serve warm, and sprinkle more Parmesan cheese on top before serving.

Video

Notes

NOTE #1 - Sometimes when we're cooking pasta, we're afraid to cook the pasta last because the rest of the ingredients might be already cooked and we are still waiting for the pasta to finish cooking, so we tend to cook the pasta first. When the pasta cools they tend to stick, to prevent this from happening, add a bit of olive oil. 
NOTE #2 - In order to seal all the juices and flavors, let the meat settle for a little bit after removing it from the pan before cutting them. This process gives extra moisture and seals all the goodness from the juices. 
NOTE #3 - When I'm making a sauce and I know I'm going to saute the rest of my ingredients, I use the same pan. When you sear or brown the meat, the brown bits at the bottom of the pan have so much flavor. When you add any type of liquid to deglaze the pan, you're lifting all those flavors. This process helps you get the most flavor for your dish. Use the same pan you sear your meat to make your sauce or cook the rest of your ingredients. No need to do the extra work of washing dishes. 
 
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Keyword baby spinach, chicken, creamy, creamy pasta,, Italian, pasta, sun-dried tomatoes