Creamy Tuscan Chicken Pasta Recipe
Everyone loves our easy one-pot recipe for dreamy, incredibly creamy, and delicious Tuscan Chicken Pasta with spinach and red peppers. This rich and comforting meal is ready in under 30 minutes, so it's perfect for a simple, satisfying weeknight dinner!
Servings: 6 servings
Calories: 751kcal
Ingredients
- 2 tablespoons butter
- 2-3 cloves garlic minced
- 1 ½ pounds boneless chicken breasts cut into bite-size pieces
- 1 pound dried pasta any small shape: penne, pipette, shells
- 32 ounces chicken broth
- 10 ounces roasted red pepper drained and chopped
- 8 ounces sun dried tomatoes drained and chopped
- 1 cup baby spinach packed
- 1 cup heavy cream
- ¾ cup grated parmesan cheese
- ½ cup fresh basil leaves
Instructions
- Set a 6 quart saucepot over medium heat. Add the butter, garlic, and chicken pieces. Sprinkle generously with salt and pepper. Sauté the chicken pieces for 3-4 minutes, stirring each minute.
- Add in the dried pasta and chicken broth. Cover and bring to a boil. Stir well, then cover again and cook for 7-8 minutes, until the pasta is al dente.
- Mix in the chopped roasted red peppers, sun dried tomatoes, baby spinach, heavy cream, parmesan cheese, and basil leaves. Stir and simmer for 3-4 minutes, until the spinach wilts and the sauce thickens. Serve warm.
Video
Notes
Store cooled leftovers in an airtight container and keep in the fridge for up to 3-4 days. Reheat the chicken and spinach pasta in the microwave or on the stovetop.
Nutrition
Serving: 1.25cups | Calories: 751kcal | Carbohydrates: 82g | Protein: 46g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1673mg | Potassium: 2158mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1995IU | Vitamin C: 51mg | Calcium: 267mg | Iron: 6mg