Creamy Tuscan Chicken with Garlic Parmesan Pasta

It is 6pm and you need dinner fast. If you are craving something creamy and comforting, this Creamy Tuscan Chicken is for you. It tastes like a fancy restaurant meal without the high price tag.

You can have this on the table in about 40 minutes. It is perfect for those busy nights when you want real food. Your family will think you spent hours in the kitchen.

Why You Will Make This Again

This recipe is a total lifesaver for quick weeknight dinners. It combines juicy chicken with a rich, velvety sauce. The sun-dried tomatoes add a nice punch of flavor. It is the ultimate comfort food for a chilly Fall evening.

Cleanup is a breeze since we use one main skillet. You get protein, greens, and pasta all in one go. It is reliable, delicious, and very hard to mess up.

How This Comes Together

We start by boiling the fettuccine until it is perfectly al dente. While that cooks, we sear the chicken until it is golden brown. The sauce happens in the same pan to catch all the flavor. It is a simple process that builds layers of taste quickly.

What You Will Need

Gather these simple ingredients from your pantry and fridge. Fresh ingredients will give you the best flavor results.

• 2 large boneless skinless chicken breasts, halved lengthwise
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 0.5 cup sun-dried tomatoes, chopped
• 2 cups fresh baby spinach
• 1.5 cups heavy cream
• 0.5 cup freshly grated Parmesan cheese
• 12 ounces fettuccine pasta
• 0.25 cup fresh parsley, chopped

Step-By-Step Directions

1. Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
2. Season chicken breasts on both sides with salt, pepper, and paprika.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown and reached an internal temperature of 165 degrees Fahrenheit. Remove chicken from skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
5. Add sun-dried tomatoes and baby spinach to the skillet. Saute for 2 minutes until the spinach is wilted.
6. Lower heat to medium-low and pour in the heavy cream. Bring to a gentle simmer.
7. Whisk in the Parmesan cheese until melted and the sauce has thickened slightly.
8. Slice the rested chicken into strips.
9. Add the cooked pasta and sliced chicken back into the skillet. Toss thoroughly to coat with the cream sauce.
10. Garnish with fresh parsley and additional parmesan if desired before serving.

How To Serve It

Plate the pasta and nestle the sliced chicken right on top. Make sure to spoon extra sauce over everything. Serve it with a simple side salad or crusty bread. It is impressive enough for casual hosting but easy for Tuesdays.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. It stays fresh for up to three days. To reheat, add a splash of milk or water. This helps loosen the cream sauce back up. I do not recommend freezing this due to the dairy.

Make It Even Better (Pro Tips)

• Pat the chicken dry with paper towels before seasoning it.
• Do not skip the smoked paprika for that deep color.
• Use freshly grated Parmesan for the smoothest sauce possible.
• If the sauce is too thick, add a splash of pasta water.
• Add a pinch of red pepper flakes for a tiny kick.
• Use the oil from the sun-dried tomato jar for extra flavor.

Easy Ways To Change It Up

• Swap the chicken for large shrimp for a seafood twist.
• Use zucchini noodles to keep the meal lower in carbs.
• Add sliced mushrooms during the garlic step for more earthiness.
• Try kale instead of spinach for a heartier Winter green.

Quick Questions

Can I use milk instead of heavy cream?

You can, but the sauce will be much thinner. I suggest adding a teaspoon of cornstarch if you use milk. Heavy cream gives that signature richness you want.

What if I do not have sun-dried tomatoes?

You can use halved cherry tomatoes instead. Just sauté them until they begin to burst. The flavor will be fresher and less intense than sun-dried.

I hope this becomes a new favorite in your home. It really is the perfect way to end a long day. Give it a try tonight!

— Ethan

Creamy Tuscan Chicken with Garlic Parmesan Pasta

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 780

Ingredients Method

Ingredients

  

• 2 large boneless skinless chicken breasts, halved lengthwise
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic , minced
• 0.5 cup sun -dried tomatoes, chopped
• 2 cups fresh baby spinach
• 1.5 cups heavy cream
• 0.5 cup freshly grated Parmesan cheese
• 12 ounces fettuccine pasta
• 0.25 cup fresh parsley, chopped

Method

 

1. Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
2. Season chicken breasts on both sides with salt, pepper, and paprika.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown and reached an internal temperature of 165 degrees Fahrenheit. Remove chicken from skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
5. Add sun-dried tomatoes and baby spinach to the skillet. Saute for 2 minutes until the spinach is wilted.
6. Lower heat to medium-low and pour in the heavy cream. Bring to a gentle simmer.
7. Whisk in the Parmesan cheese until melted and the sauce has thickened slightly.
8. Slice the rested chicken into strips.
9. Add the cooked pasta and sliced chicken back into the skillet. Toss thoroughly to coat with the cream sauce.
10. Garnish with fresh parsley and additional parmesan if desired before serving.