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Creamy Sun-Dried Tomato Tuscan Chicken Pasta

Creamy Sun-Dried Tomato Tuscan Chicken Pasta - featured image
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A quick and easy 30-minute recipe featuring tender chicken, sun-dried tomatoes, and a creamy, tangy sauce perfect for weeknights or dinner parties.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into thin cutlets
  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped sun-dried tomatoes (packed in oil; rehydrate if dry)
  • 3 cloves garlic, minced
  • 1 cup heavy cream (240 ml)
  • 2 ounces cream cheese, softened (about 56 g)
  • ½ cup grated Parmesan cheese (about 50 g)
  • ½ cup low sodium chicken broth (120 ml)
  • 2 cups fresh spinach, roughly chopped
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces penne or rigatoni pasta (225 g)
  • ¼ cup dry white wine (60 ml), optional (e.g., Sauvignon Blanc)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of penne or rigatoni and cook according to package instructions until al dente (about 9-11 minutes). Drain and set aside, reserving ½ cup pasta water.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season sliced chicken breasts with salt, pepper, and 1 teaspoon Italian seasoning. Cook chicken for 3-4 minutes per side until golden and cooked through. Remove from pan and set aside.
  3. Reduce heat to medium. In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
  4. Pour in ¼ cup dry white wine, scraping up browned bits from the pan. Let wine reduce by half, about 2-3 minutes. (If skipping wine, substitute with ¼ cup chicken broth.)
  5. Stir in 1 cup heavy cream and 2 ounces softened cream cheese. Whisk gently until cream cheese melts and sauce is smooth.
  6. Add ½ cup grated Parmesan and ½ cup chicken broth. Stir until cheese melts and sauce thickens slightly, about 3-4 minutes. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  7. Toss in 2 cups chopped fresh spinach and let wilt for 1-2 minutes. Season with salt, pepper, and optional red pepper flakes.
  8. Return cooked chicken to the pan, nestle into sauce, then add drained pasta. Toss gently to coat evenly. Cook together for 1-2 minutes to meld flavors.
  9. Taste and adjust seasoning if needed. Serve immediately while warm and creamy.

Notes

Use softened cream cheese to avoid lumps in the sauce. Let white wine reduce properly to add acidity and depth. Thinly slice chicken for quick, even cooking. Reserve pasta water to adjust sauce consistency. For dairy-free, substitute cream and cream cheese with coconut cream and nutritional yeast. Gluten-free pasta can be used to adapt for gluten sensitivity.

Nutrition

Keywords: creamy pasta, sun-dried tomato, Tuscan chicken, quick dinner, easy pasta recipe, weeknight meal, chicken pasta, creamy sauce

Find it online: https://sunnysavory.com/creamy-sun-dried-tomato-tuscan-chicken-pasta-easy-30-minute-recipe/