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Creamy Tuscan Chicken Pasta: Easy 30-Minute Dinner

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A quick and easy 30-minute dinner featuring tender chicken, creamy parmesan sauce, tangy sun-dried tomatoes, and fresh spinach. Perfect for busy weeknights when you need something satisfying without spending hours in the kitchen.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound total), sliced in half horizontally to create thinner cutlets
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil (for searing)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • ½ cup chicken broth (low-sodium recommended)
  • 1 cup freshly grated parmesan cheese
  • 3 cups fresh spinach (about a handful)
  • ¼ teaspoon red pepper flakes (optional, for a little heat)
  • Salt and pepper to taste
  • 12 ounces fettuccine or your favorite pasta shape
  • Reserved pasta water (about ½ cup, to thin the sauce if needed)

Instructions

  1. Start the pasta water. Fill your large pot with water, add a generous tablespoon of salt, and bring it to a boil.
  2. Prep the chicken. While the water heats up, place your chicken breasts on a cutting board. Slice each one horizontally to create two thinner cutlets. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
  3. Sear the chicken. Heat your large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully place the chicken cutlets in the pan. Let them sear undisturbed for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. The internal temperature should reach 165°F. Transfer the cooked chicken to a plate and tent with foil to keep warm.
  4. Cook the pasta. By now, your water should be boiling. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  5. Start the sauce. In the same skillet you used for the chicken, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.
  6. Add the sun-dried tomatoes. Toss in the chopped sun-dried tomatoes and cook for another minute, stirring occasionally.
  7. Build the cream sauce. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 2-3 minutes, stirring occasionally, until it starts to thicken slightly.
  8. Add the parmesan. Gradually sprinkle in the grated parmesan cheese, stirring constantly. Keep stirring until the cheese is completely melted and the sauce is smooth, about 1-2 minutes.
  9. Wilt the spinach. Add the fresh spinach to the sauce. Stir gently for about 1-2 minutes until the spinach is fully wilted and incorporated into the sauce. If you’re using red pepper flakes, add them now.
  10. Slice the chicken. While the sauce finishes, slice the rested chicken breasts into strips or bite-sized pieces.
  11. Combine everything. Add the drained pasta and sliced chicken to the skillet with the sauce. Toss everything together gently using tongs until the pasta and chicken are fully coated. If the sauce seems too thick, add a splash of reserved pasta water (about ¼ cup at a time) until it reaches your desired consistency.
  12. Serve immediately. Divide the pasta among plates or bowls. Garnish with extra parmesan and fresh parsley if you have it.

Notes

Don’t skip resting the chicken before slicing to keep it juicy. Use freshly grated parmesan for a smooth sauce. Save pasta water to thin the sauce if needed. Keep heat on low when adding cream and cheese to prevent curdling.

Nutrition

Keywords: creamy Tuscan chicken pasta, 30-minute dinner, easy chicken pasta, creamy parmesan pasta, sun-dried tomato pasta, weeknight dinner, comfort food

Find it online: https://nadinetable.com/creamy-tuscan-chicken-pasta-easy-30-minute-dinner/