Tuscan Chicken Pasta
Sun-dried tomatoes bring a punch of sweetness and acidity that balances the creamy sauce, while spinach adds freshness and color.
Print
Servings: 2 servings
Multiply Servings
Unit Conversion
Metric conversions are approximate
Equipment
Ingredients
Pasta
- 12 oz Pasta spaghetti
- Salt for pasta water
Chicken
- 1 lb Chicken thighs sliced
- 1 tbsp Olive oil
Sauce
- 3 Garlic cloves, minced
- 1/2 cup Sun-dried tomatoes oil-packed, chopped
- 1 tsp Dried oregano or Italian seasoning
- 1/2 tsp Chili flakes optional
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese grated
- 2 Spinach large handfuls, fresh
- 1/2 Lemon juice
- 1/4-1/2 cup Pasta water reserved, as needed
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions.
Cook the chicken
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through.
Build the sauce
- In the same skillet, reduce heat to medium. Add garlic and cook about 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes, oregano, chili flakes, and lemon juice. Cook another 30–60 seconds to release the flavors.
Make it creamy
- Pour in the heavy cream and bring to a gentle simmer.
- Add the parmesan cheese and stir until the sauce becomes smooth and slightly thickened.
Add the spinach
- Stir in the fresh spinach and cook until just wilted.
Combine everything
- Add the cooked pasta and chicken back to the skillet. Toss everything together, and add a splash of water if needed.
