Creamy Tuscan Chicken Pasta

Pasta with chicken, sun dried tomatoes, and spinach in creamy sauce.

5 from 1 vote

This Creamy Tuscan Chicken Pasta is a perfect comforting meal that you can make in just 30 minutes. Seared chicken, pasta, sun dried tomatoes, and spinach are coated in delicious flavorful sauce and will become your new favorite family dinner recipe.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Servings: people

Calories: 644kcal

Author: Veronika's Kitchen

Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken breasts cut into 1x1-inch pieces
10 ounces pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
1 cup Parmesan cheese grated
⅓ cup sun dried tomatoes removed from oil and sliced
4 cups baby spinach

Instructions

Bring a large pot with water to boil. Transfer 10 oz ziti pasta and cook according to the instructions until al-dente. When done, drain all the water and set the pasta aside.
While the pasta is cooking, preheat a large pan over medium/high heat and add 2 tbsp olive oil.
Add cubed chicken, season with salt and pepper, and cook for about 7-10 minutes, or until the meat is cooked through. Then scoop all the cooked chicken out of the pan into a plate and set aside.
Low the heat to medium. In the same pan, melt 3 tbsp butter. Add 3 tbsp all-purpose flour and whisk until well combined for about 1 minute.
Add 1 ½ cups chicken broth and 1 cup heavy cream, then whisk again until the butter/flour mixture is dissolved.
Add the seasoning (½ tsp salt, ¼ tsp black pepper, ½ tsp onion powder, ½ tsp garlic powder, 1 tsp Italian seasoning, and ¼ tsp red pepper flakes). Whisk and continue to whisk until the sauce gets thicker, about 7-10 minutes.
Then add 1 cup grated Parmesan cheese and whisk again until well combined.
Then add ⅓ cup sun dried tomatoes and 4 cups spinach and cook for a few minutes until the spinach is wilted.
Add precooked chicken and cooked pasta, stir until well combined. Serve!

Notes

Chicken. Make sure you don't overcook it while searing. Otherwise, it might dry out and be tough.
Salt. Because the Parmesan cheese and sun dried tomatoes that you are adding at the very end are salty, be careful with not over salting the whole dish.
Sun-dried tomatoes. If you are using oil-based tomatoes, make sure you drain it from oil by pat drying it in paper towels.
How to store? You can keep it in an air tight container and refrigerate for 3-4 days.
How to reheat? Simply reheat it in the skillet over medium heat, covered with the lid.
How to freeze? When it’s completely cooled off, just transfer to an air-tight container and freeze for up to 3 months. To thaw, just leave in the fridge overnight, then reheat using the instructions above.

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