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Tuscan chicken pasta with fettuccine, creamy Parmesan sauce, sun-dried tomatoes, and wilted spinach in a white pasta bowl

Ultra Creamy Tuscan Chicken Pasta

A rich and indulgent Tuscan chicken pasta with tender sliced chicken in a velvety Parmesan cream sauce, sun-dried tomatoes, and fresh spinach over fettuccine. Ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts sliced into strips
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream full-fat recommended
  • 1/2 cup chicken broth low sodium
  • 1/2 cup grated Parmesan cheese freshly grated plus extra for garnish
  • 1/2 cup sun-dried tomatoes chopped, oil-packed preferred
  • 2 cups fresh spinach
  • 8 oz fettuccine pasta
  • salt and pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Wooden spoon

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente, about 8 to 10 minutes. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add sliced chicken, season with salt and pepper, and cook 5 to 7 minutes per side until golden and cooked through to 165 degrees F. Remove and set aside.
  3. In the same skillet, add minced garlic and stir constantly for 1 minute until fragrant.
  4. Pour in chicken broth and heavy cream. Bring to a gentle simmer over medium-low heat and reduce for 2 to 3 minutes.
  5. Stir in grated Parmesan until melted and sauce thickens, about 2 minutes. Pull pan off heat if sauce is very hot before adding cheese.
  6. Add sun-dried tomatoes and fresh spinach. Cook for 1 to 2 minutes until spinach just wilts.
  7. Return chicken to the skillet and mix with sauce for 1 to 2 minutes to heat through.
  8. Add drained fettuccine and toss until fully coated. Serve hot with extra Parmesan.

Notes

Keep cream at a gentle simmer to avoid curdling. Add Parmesan off heat for smoother melt. Do not overcook spinach. Cook pasta fresh when reheating leftovers for best texture. Reheat sauce on stovetop over low heat with a splash of chicken broth.