This Creamy Tuscan Chicken Pasta combines chicken, spinach, pasta, and sundried tomatoes in a creamy Parmesan sauce. It is an easy, flavorful, and satisfying family dinner that cooks up in just 30 minutes.
Add the olive oil and chicken to a cast iron skillet, then season with the salt, pepper, and garlic.
Cook the chicken over medium heat until cooked through, about 10 minutes.
While the chicken is cooking, make your pasta noodles.
Fill a large pot halfway with water, bring to a boil, add the noodles, and cook over high heat for 8 minutes. Then drain the water.
Remove cooked chicken from the skillet, set aside.
Saute the butter, sun-dried tomatoes and spinach over medium heat until the spinach has started to wilt.
Add the cream and milk, and cook until it comes to a simmer.
Remove from heat and stir in the Italian seasoning, and Parmesan cheese.
Add the chicken and pasta, stir, and serve.
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Notes
I used whole milk, but 2% or skim milk will work as well since this recipe also uses cream.
In a rush? Use precooked or rotisserie chicken in this recipe instead of cooking your own chicken breast. No one will be able to tell the difference.
This nutrition information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.