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A skillet filled with Creamy Tuscan Chicken and fettuccine pasta in a garlic parmesan sauce with spinach and sun-dried tomatoes.

Creamy Tuscan Chicken with Garlic Parmesan Pasta

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.