Creamy Tuscan Chicken Pasta

$- 2 boneless, skinless chicken breasts - 8 oz fettuccine pasta - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach (fresh or frozen) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish When making creamy Tuscan chicken pasta, you start with the main ingredients. First, the boneless, skinless chicken breasts bring a hearty flavor. The fettuccine pasta adds a nice texture. Olive oil gives a rich base. Garlic adds aroma and taste. Next, we have the additional ingredients. Cherry tomatoes bring sweetness and color. Spinach adds a burst of freshness. Heavy cream creates that creamy texture we love. Grated Parmesan cheese enhances the flavor with its salty notes. Finally, seasoning is key. Italian seasoning gives that classic Italian taste. You can adjust salt and pepper to your liking. Fresh basil leaves brighten up the dish and make it look appealing. Enjoy these ingredients as you create a meal that is both simple and tasty! To start, fill a large pot with water. Add salt to the water. Bring the water to a boil. Next, add the fettuccine pasta. Cook it until al dente, which takes about 8 to 10 minutes. Once it's done, drain the pasta. Remember to save about 1/2 cup of the pasta water. While the pasta cooks, take the chicken breasts. Season them with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken to the skillet. Cook each side for 6 to 7 minutes or until golden brown. When cooked, remove the chicken and let it rest for a few minutes. Slice the chicken into strips. In the same skillet, add minced garlic and halved cherry tomatoes. Sauté them for 2 to 3 minutes. This softens the tomatoes. Then, add spinach to the skillet. Cook until it wilts, which takes about 1 to 2 minutes. Now, pour in the heavy cream and stir well. Let it simmer for a few minutes until it thickens slightly. Finally, add grated Parmesan cheese. Stir until it melts and becomes creamy. Now, add the cooked fettuccine and sliced chicken back into the skillet. Toss everything gently to coat in the creamy sauce. If the sauce feels too thick, add some reserved pasta water. This helps adjust the sauce's consistency. Taste the dish and add more salt and pepper if needed. Enjoy your creamy Tuscan chicken pasta! To keep your chicken juicy, start with room temperature meat. Season it well with salt, pepper, and Italian seasoning. Cook it on medium-high heat for about 6-7 minutes per side. This will make it nice and golden brown. Let the chicken rest before slicing it. This helps the juices stay inside. When cooking pasta, always use a large pot. Boil salted water before adding the fettuccine. Cook it until al dente, which means it should be firm but not hard. This pasta will blend well with the creamy sauce. If you want to adjust the creaminess, start with the heavy cream. You can add more or less, depending on your taste. If the sauce is too thick, add a bit of the reserved pasta water. This will help reach your desired thickness. To enhance flavor, use fresh herbs like basil or parsley. You can also try adding more Italian seasoning or even some crushed red pepper for a kick. Pair your creamy Tuscan chicken pasta with a simple salad or garlic bread. These sides add freshness and crunch. For a nice presentation, serve the pasta in bowls and sprinkle with extra Parmesan and fresh basil. This makes the dish look as good as it tastes! {{image_2}} You can easily change the main protein in this dish. Shrimp adds a nice twist. Just sauté shrimp in olive oil until pink. You can also use salmon for a richer flavor. It cooks quickly and pairs well with the creamy sauce. If you want a vegetarian option, try using chickpeas or tofu. Both soak up flavors well. They add protein and make the dish filling. If you want a lighter sauce, use half-and-half instead of heavy cream. This will cut calories but keep it creamy. You can also add Greek yogurt for a tangy flavor. Tomato-based sauces offer a fresh take. Try adding crushed tomatoes to the garlic and spinach mix. This gives a nice color and flavor contrast. For gluten-free pasta, use brown rice or chickpea pasta. Both options work well with the creamy sauce. They have great texture and taste. You can also try different pasta shapes. Penne or rigatoni are fun alternatives. Their grooves hold the sauce nicely, making each bite delicious. To keep your creamy Tuscan chicken pasta fresh, use airtight containers. Glass or plastic containers work well. Make sure the pasta is cool before sealing it. Store the leftovers in the fridge. They will stay good for up to three days. You can reheat your pasta in two ways: by microwaving or on the stovetop. For microwaving, place the pasta in a bowl and cover it. Heat in short bursts, stirring often. For stovetop, add a splash of water to a pan and heat on low. Stir frequently to avoid sticking. This helps keep the texture smooth and creamy. If you want to freeze your pasta, let it cool completely first. Divide it into portions and use freezer bags. Press out the air and seal tightly. This keeps the quality high. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove. Add a bit of cream or pasta water to revive the sauce. To make creamy Tuscan chicken pasta from scratch, start by cooking the fettuccine. Boil salted water, then cook the pasta until it is al dente. In a skillet, heat olive oil and cook seasoned chicken breasts until golden. Remove the chicken and add minced garlic and halved cherry tomatoes to the skillet. Sauté for a few minutes, then stir in spinach. Next, pour in heavy cream and add grated Parmesan. Combine everything with the cooked pasta and chicken. Yes, you can prepare creamy Tuscan chicken pasta in advance. Cook the pasta and the sauce separately. Store them in airtight containers. When you are ready to eat, reheat the sauce and pasta together. This keeps the dish fresh and tasty. If you need a substitute for heavy cream, consider using half-and-half or whole milk. You can also blend silken tofu for a dairy-free option. Coconut cream is another great choice that adds a unique flavor. Yes, creamy Tuscan chicken pasta is kid-friendly. The flavors are mild and comforting. Kids often enjoy pasta, and you can adjust the seasonings to suit their taste. To make creamy Tuscan chicken pasta spicier, add red pepper flakes to the sauce. You can also use a spicy Italian sausage instead of chicken. For an extra kick, try diced jalapeños or a splash of hot sauce for heat. This article covered everything you need to make creamy Tuscan chicken pasta. You learned about the main ingredients, step-by-step cooking instructions, and helpful tips. I shared ways to customize the recipe and how to store leftovers. Remember, cooking should be fun and easy. Don’t hesitate to try your own twists. Enjoy your delicious creation with friends or family! Keep exploring new flavors to make your meals exciting.$

Indulge in a delightful Creamy Tuscan Chicken Pasta that’s easy to make and bursting with flavor! This comforting dish combines tender chicken, fresh veggies, and a rich creamy sauce, all tossed with fettuccine for the perfect meal. Ready in just 30 minutes, it's ideal for busy weeknights or special occasions. Click through to explore this irresistible recipe and make dinner a hit tonight! #CreamyTuscanChickenPasta #PastaRecipes #EasyDinner #ComfortFood

Print Recipe Pin Recipe

Ingredients

2 boneless, skinless chicken breasts

8 oz fettuccine pasta

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup spinach (fresh or frozen)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Begin by cooking the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning.

Add the chicken to the skillet and cook for 6-7 minutes on each side or until fully cooked and golden brown. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

In the same skillet, add the minced garlic and cherry tomatoes. Sauté for about 2-3 minutes until the tomatoes begin to soften.

Add the spinach to the skillet and cook until wilted, about 1-2 minutes.

Pour in the heavy cream and stir to combine, allowing it to simmer for a couple of minutes until slightly thickened.

Add the grated Parmesan cheese to the sauce, stirring until melted and creamy. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

Finally, add the cooked fettuccine and sliced chicken back into the skillet, tossing everything gently to coat well in the creamy sauce. Adjust seasoning with salt and pepper, if needed.

Serve the creamy Tuscan chicken pasta warm, garnished with fresh basil leaves for added aroma and flavor.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings