Tuscan Chicken Pasta Recipe: Creamy, Flavorful, and Easy to Make
Are you ready to elevate your dinner game? This Creamy Tuscan Chicken Pasta is the ultimate comfort food, perfect for a family dinner or a cozy date night in. Bursting with flavor, this dish combines tender chicken, savory sun-dried tomatoes, artichoke hearts, and mushrooms in a rich, creamy sauce. Plus, it’s easy to make and comes together in one skillet—a win for busy weeknights! Let’s dive into the details of this irresistible recipe.
Ingredients
For the Chicken:
- 2 chicken breasts, halved
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 2 tbsp basil paste
- 1 tsp oregano
- Salt and pepper to taste
For the Sauce and Pasta:
- 3 tbsp unsalted butter
- 1 tbsp lemon juice
- 8.5 oz julienne-cut sun-dried tomatoes or grape tomatoes, halved
- 12 oz artichoke hearts
- 8 oz sliced white mushrooms (or canned mushrooms)
- ½ tbsp minced garlic
- 2 cups heavy cream
- 1 cup chicken broth
- 4 tbsp cream cheese, softened
- 1 cup grated parmesan cheese
- 1 tbsp freshly chopped parsley
- 4 tbsp freshly chopped basil
- 10 oz fresh spinach
- 16 oz penne pasta, cooked
Instructions
1. Marinate the Chicken: Start by marinating your chicken. In a bowl, mix olive oil, Italian seasoning, garlic powder, basil paste, oregano, salt, and pepper. Add the halved chicken breasts and let them soak up the flavors for 30 minutes to an hour.
2. Cook the Chicken: Heat a skillet over medium-high heat and add a bit of olive oil. Place the marinated chicken in the skillet and sear on each side for about 3 minutes until golden brown. Reduce the heat to low, cover, and cook until the internal temperature reaches 165°F. Remove the chicken and set aside.
3. Sauté the Vegetables: Using the same skillet, bring it back to medium heat. Add the mushrooms and artichoke hearts. Sauté for about 3 minutes or until the mushrooms are tender. Add the lemon juice and butter, scraping the bottom of the pan to deglaze it. Stir in the minced garlic and sun-dried or grape tomatoes, cooking for another 2 minutes.
4. Make the Creamy Sauce: Pour in the heavy cream and chicken broth, whisking together until combined. Let it simmer for 3 minutes. Add the softened cream cheese and grated parmesan, whisking until the sauce thickens. Taste and adjust with salt and pepper as needed.
5. Finish the Dish: Stir in the fresh parsley, basil, and spinach. Allow the spinach to wilt, then add the cooked chicken back into the skillet, letting it soak up the creamy sauce.
6. Serve: Plate the chicken and sauce over a bed of cooked penne pasta. Garnish with extra parmesan and fresh basil if desired.
Why You’ll Love Tuscan Chicken Pasta
- Flavor Explosion: The combination of Italian herbs, sun-dried tomatoes, and a creamy base creates a symphony of flavors that’s hard to resist.
- One-Pan Wonder: Minimal cleanup means more time to enjoy your meal.
- Versatile: Swap out penne for your favorite pasta or use zoodles for a low-carb option.
Whether you’re hosting friends or treating yourself to a restaurant-quality meal at home, this Creamy Tuscan Chicken Pasta will leave everyone raving. Give it a try, and let me know how it turns out in the comments below!
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Creamy Tuscan Chicken
Equipment
- Large Skillet or Saute Pan For cooking the chicken, vegetables, and creamy sauce.
- Mixing Bowl To marinate the chicken.
- wooden spoon or spatula For stirring and scraping the bottom of the skillet.
- Whisk To mix the cream sauce smoothly.
- measuring cups and spoons For accurately measuring ingredients.
- knife and cutting board For chopping herbs, vegetables, and slicing chicken if needed.
- Tongs To handle the chicken while cooking.
- Colander To drain the cooked pasta.
- Pot To boil the pasta.
- Meat Thermometer To ensure the chicken reaches 165℉ for safe consumption.
- Serving Platter or Bowl For presenting the finished dish.
- Grater If using a block of parmesan cheese.
Ingredients
- 2 chicken breasts, halved
- 2 tbsp Olive Oil
- 2 tsp Italian Seasoning
- 1 tsp garlic powder
- 2 tbsp basil paste
- 1 tsp oregano
- 3 tbsp unsalted butter
- salt and pepper to taste
- 1 tbsp lemon juice
- 3 tbsp unsalted butter
- 8.5 oz julienne cut sun-dried tomatoed or grape tomatoes, halved
- 12 oz artichoke hearts
- 8 oz sliced white mushrooms, or canned mushrooms
- 1/2 tbsp minced garlic
- 2 c heavy cream
- 1 c chicken broth
- 4 tbsp cream cheese, softened
- 1 c grated parmesan
- 1 tbsp freshly chopped parsley
- 4 tbsp freshly chopped basil
- 10 oz fresh spinach
- 16 oz penne pasta, cooked
Instructions
- Marinade chicken in a bowl with olive oil, Italian seasoning oregano, red pepper flakes, basil paste, salt, pepper, and garlic powder for 30 min to 1 hour.
- Heat oiled skillet over medium high heat.
- Add marinated chicken to the pan and cook on each side until brown, about 3 minutes, each side. Then drop the heat to low and allow the chicken to cook through to the center or till 165℉. Remove chicken from the pan.
- Bring the same skillet to medium heat, add mushrooms and artichoke hearts and cook for 3 minutes or until mushrooms are tender. Add lemon juice and butter, while scraping the bottom of the pan with a wooden spoon. Add minced garlic and tomatoes. Saute for 2 minutes.
- Add heavy cream and chicken broth. Whisk together and bring to a simmer for 3 minutes.
- Add cream cheese and parmesan and whisk again until sauce thickens. Once it thickens, add salt and pepper to taste.
- Mix in the basil, parsley, and spinach and simmer until spinach is wilted.
- Add the chicken back into the pot with the sauce and serve over penne pasta.