Description
This Spicy Tuscan Chicken Pasta is an incredible, creamy, and flavorful dish that’s perfect for a comforting weeknight dinner. Featuring tender chicken breasts cooked with Italian seasonings, sun-dried tomatoes, and a luscious Parmesan cream sauce, tossed with pasta and fresh spinach, this recipe delivers a perfect balance of heat and richness in every bite.
Ingredients
Scale
Pasta
- 12 ounces pasta (penne or fettuccine work well)
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, sliced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (more to taste)
- Salt and pepper to taste
Sauce and Vegetables
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (packed in oil, drained)
- 2 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth (or pasta water)
Garnish
- Fresh basil or parsley, for garnish
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water before draining the pasta.
- Prepare the chicken: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with Italian seasoning, smoked paprika, crushed red pepper flakes, salt, and pepper. Add chicken to the skillet and cook for 5–7 minutes until browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Make the sauce: Reduce the skillet heat to medium. Add minced garlic and chopped sun-dried tomatoes to the same skillet and sauté for 1–2 minutes until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 3–4 minutes to thicken slightly.
- Add cheese and spinach: Stir in the grated Parmesan cheese until melted and the sauce becomes smooth. Add fresh baby spinach to the skillet and cook for 1–2 minutes until wilted.
- Combine all components: Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together carefully, adding reserved pasta water a little at a time if needed to loosen the sauce to your preferred consistency.
- Serve: Serve the dish hot, garnished with fresh basil or parsley and extra Parmesan cheese as desired.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- To increase the spice level, double the amount of crushed red pepper flakes or add a teaspoon of Calabrian chili paste.
- Leftovers reheat well; add a splash of cream or broth when reheating to maintain creaminess.
