Creamy Tuscan Chicken
Creamy Tuscan chicken pasta is a rich and flavorful dish featuring tender chicken, sun-dried tomatoes, and fresh spinach in a velvety garlic Parmesan sauce. This comforting and indulgent pasta is perfect for a cozy weeknight dinner or a special occasion, bringing the vibrant flavors of Tuscany to your table.
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.
Notes
The nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.
Nutrition
Calories: 650kcalCarbohydrates: 40gProtein: 35gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 25mgCalcium: 25mgIron: 15mg
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