: A Creamy and Flavorful Delight

Tuscan Chicken Pasta is the perfect combination of tender chicken, rich creamy sauce, and the savory goodness of sun-dried tomatoes and spinach. This dish is a crowd-pleaser that brings the warmth and flavors of Tuscany right to your dinner table. Whether you’re looking for a hearty family dinner or a dish to impress guests, this recipe delivers on every level. In this comprehensive guide, we’ll walk you through each step of making this delicious meal, with detailed instructions, tips, and nutritional information. Let’s dive in!

Introduction

Tuscan Chicken Pasta is inspired by the traditional flavors of Italy’s Tuscany region, known for its simple yet rich culinary style. The dish features a creamy sauce infused with garlic, herbs, and Parmesan cheese, perfectly complementing the tender chicken and fettuccine pasta. The addition of sun-dried tomatoes and spinach adds depth and freshness, making it a well-balanced and satisfying meal.

Ingredients Breakdown

Before we get started, let’s take a closer look at the key ingredients that make this dish so special.

Chicken

• Boneless Skinless Chicken Breast: The star of the dish, chicken breast is lean and cooks quickly. Cut into bite-sized pieces, it becomes tender and juicy, absorbing the flavors of the sauce beautifully.

Pasta

• Fettuccine Pasta Noodles: Fettuccine is the perfect pasta for this dish. Its flat and wide shape allows it to hold onto the creamy sauce, ensuring each bite is full of flavor.

Sauce Components

• Olive Oil: Used for cooking the chicken and creating the base of the sauce. Olive oil adds a subtle fruity flavor that complements the other ingredients.
• Garlic: Minced garlic is a must in Italian cooking, providing a strong aromatic base for the sauce.
• Herbs: A blend of oregano, parsley, basil, marjoram, and red pepper flakes adds a complex, earthy flavor with a hint of heat.
• Low Sodium Chicken Broth: This adds moisture and depth to the sauce without overpowering the other flavors.
• Heavy Cream: The heavy cream is what makes the sauce rich and creamy. It balances the acidity of the sun-dried tomatoes and the bitterness of the spinach.
• Parmesan Cheese: Parmesan adds a salty, nutty flavor and thickens the sauce to create a luxurious texture.

Vegetables

• Baby Spinach: Fresh baby spinach is used in this recipe, adding a pop of color and a mild, slightly sweet flavor.
• Sun-Dried Tomatoes: Packed in oil, these tomatoes bring a concentrated, tangy-sweet flavor that complements the creaminess of the sauce.

Seasoning

• Salt and Pepper: Essential for enhancing the flavors of the dish. Adjust to taste.

Step-by-Step Instructions

Now that we’ve covered the ingredients, let’s walk through the preparation process.

1. Cook the Chicken

• Heat the Oil: Start by heating 2 tablespoons of olive oil in a large skillet over medium heat.
• Cook the Chicken: Add the chicken pieces and cook for about 3 minutes per side, or until browned and cooked through. The chicken should be juicy and tender with a golden-brown exterior.
• Set Aside: Once cooked, remove the chicken from the skillet and set it aside. This step ensures the chicken stays moist and doesn’t overcook when you combine it with the pasta later.

2. Cook the Pasta

• Boil the Water: While the chicken is cooking, bring a large pot of water to a boil.
• Cook the Fettuccine: Add the fettuccine pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
• Drain and Set Aside: Drain the pasta and set it aside. You can toss it with a little olive oil to prevent sticking.

3. Prepare the Sauce

• Add Garlic and Herbs: In the same skillet used for the chicken, add the remaining tablespoon of olive oil and heat over low. Add the minced garlic, oregano, parsley, basil, marjoram, and red pepper flakes. Cook for about 1 minute, stirring constantly to avoid burning the garlic.
• Simmer the Sauce: Raise the heat to medium-low and pour in the chicken broth and heavy cream. Allow the sauce to simmer for about 8 minutes, stirring frequently. This helps the sauce to thicken and the flavors to meld together.

4. Combine and Finish

• Add Parmesan Cheese: Reduce the heat to low and gradually stir in the Parmesan cheese until it’s fully melted. The sauce should be smooth and creamy.
• Incorporate Spinach: Add the baby spinach to the skillet and cook until it’s wilted, which should take about 2-3 minutes.
• Mix in Tomatoes and Chicken: Stir in the chopped sun-dried tomatoes and the cooked chicken. Ensure everything is well combined and heated through.
• Toss with Pasta: Finally, add the cooked fettuccine to the skillet, tossing it with the sauce until evenly coated.

5. Serve

• Plate the Dish: Serve the Tuscan Chicken Pasta immediately for the best results. The pasta should be creamy, flavorful, and perfectly balanced with the tender chicken and vegetables.
• Optional Garnishes: You can top the pasta with extra Parmesan cheese or a sprinkle of fresh basil for added flavor and presentation.

Tips and Tricks

Perfecting the Sauce

• Use Fresh Parmesan: Grating your own Parmesan cheese ensures it melts smoothly into the sauce, creating a better texture.
• Control the Thickness: If your sauce is too thick, add a little more chicken broth or cream to reach the desired consistency. If it’s too thin, let it simmer for a bit longer to thicken up.

Cooking the Chicken

• Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure even browning and prevent steaming.
• Season Well: Don’t forget to season the chicken with salt and pepper before cooking. This adds depth to the overall flavor of the dish.

Customizing the Dish

• Add Vegetables: Feel free to add other vegetables like mushrooms or bell peppers to the dish for extra texture and flavor.
• Use Different Pasta: While fettuccine is ideal, you can use other types of pasta like penne or spaghetti if that’s what you have on hand.

Nutritional Information

Here’s a breakdown of the nutritional content per serving of Tuscan Chicken Pasta:

• Calories: 650 kcal
• Protein: 30g
• Carbohydrates: 45g
• Fat: 40g
• Saturated Fat: 20g
• Cholesterol: 130mg
• Sodium: 400mg
• Fiber: 4g
• Sugar: 5g

FAQs

Q: Can I use a different type of pasta?

A: Yes, you can substitute fettuccine with other pasta types such as penne, spaghetti, or even gluten-free options.

Q: How do I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to revive the sauce.

Q: Can I make this dish ahead of time?

A: You can prepare the sauce and chicken ahead of time, but it’s best to cook the pasta fresh before serving to maintain the best texture.

Q: What can I serve with Tuscan Chicken Pasta?

A: A crisp green salad and garlic bread are perfect accompaniments to this rich and creamy dish.

Q: Can I freeze Tuscan Chicken Pasta?

A: While the sauce may change texture slightly upon freezing and reheating, you can freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tuscan Chicken Pasta is a dish that brings comfort and joy to any meal. With its rich flavors and creamy texture, it’s sure to become a favorite in your recipe collection. Whether you’re cooking for a family dinner or entertaining guests, this recipe is versatile and delicious enough to suit any occasion.

Tuscan Chicken Pasta

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• Author: recipevalue.com
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Tuscan Chicken Pasta is a rich and creamy dish inspired by the flavors of Tuscany. This delicious recipe combines tender chicken, sun-dried tomatoes, spinach, and fettuccine pasta in a luscious garlic-Parmesan cream sauce, making it a perfect choice for a comforting and satisfying meal.

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Ingredients

Scale 1x2x3x

• 3 tablespoons olive oil
• 1 ¼ lbs boneless skinless chicken breast, cut into bite-sized pieces
• 12 ounces fettuccine pasta noodles
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried marjoram
• ¼ teaspoon red pepper flakes
• ⅔ cup low sodium chicken broth
• 1 ½ cups heavy cream
• ¾ cup grated Parmesan cheese
• 4 cups baby spinach
• ⅔ cup sun-dried tomatoes, packed in oil (drained and chopped)
• Salt and pepper, to taste

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Instructions

• Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chicken pieces and cook until browned and cooked through, about 3 minutes per side. Remove and set aside.
• Cook the Pasta: Boil water in a large pot and cook the fettuccine according to package instructions. Drain and set aside.
• Prepare the Sauce: In the same skillet, add the remaining tablespoon of olive oil over low heat. Add garlic and herbs, cooking for about 1 minute. Increase heat to medium-low, add chicken broth and heavy cream, and simmer for 8 minutes.
• Combine and Finish: Reduce heat to low and gradually stir in Parmesan cheese until melted. Add spinach and cook until wilted. Stir in sun-dried tomatoes, cooked chicken, and pasta. Toss everything together until warmed through.
• Serve: Serve immediately for best results.

Notes

• Adjustments: Feel free to substitute fettuccine with your favorite pasta or add extra vegetables like mushrooms or bell peppers.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or broth.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Calories: 650 kcal
• Sugar: 5g
• Sodium: 400mg
• Fat: 40g
• Saturated Fat: 20g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 130mg

Keywords: Tuscan Chicken Pasta