Print

Creamy Tuscan Chicken Pasta Recipe Easy Homemade Dinner with Sun-Dried Tomatoes

creamy tuscan chicken pasta - featured image
Print Recipe

A comforting and easy-to-make creamy Tuscan chicken pasta featuring sun-dried tomatoes, fresh spinach, and a luscious cream sauce blended with cottage cheese for smoothness.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ cup chopped sun-dried tomatoes packed in oil, drained with some oil reserved
  • 2 cups fresh baby spinach
  • 1 cup heavy cream
  • ½ cup blended small-curd cottage cheese
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning (basil, oregano, thyme blend)
  • 12 ounces penne or rigatoni pasta
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) penne pasta and cook according to package instructions, usually 10-12 minutes until al dente. Drain and set aside, reserving ½ cup (120 ml) of pasta water.
  2. Season 1 pound (450 g) of bite-sized chicken breast pieces with salt, pepper, and 1 teaspoon Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. In the same skillet, add 3 cloves minced garlic and cook for 30 seconds until fragrant (don’t let it burn!). Add ½ cup (75 g) chopped sun-dried tomatoes and stir for 1 minute to release their flavor.
  4. Lower heat to medium. Pour in 1 cup (240 ml) heavy cream and stir, scraping up any browned bits from the pan. Add ½ cup (120 g) blended cottage cheese and ½ cup (45 g) freshly grated Parmesan cheese. Stir until the sauce thickens slightly, about 3-4 minutes. Add salt and pepper to taste.
  5. Toss in 2 cups (60 g) fresh baby spinach until wilted. Return chicken to the pan and stir to combine. If sauce feels too thick, add reserved pasta water a tablespoon at a time to loosen.
  6. Add the drained pasta to the skillet and gently toss everything together until the pasta is well-coated with the creamy sauce. Taste and adjust seasoning if needed.
  7. Transfer to plates or bowls, garnish with extra Parmesan and freshly cracked black pepper.

Notes

Keep heat moderate when adding cream to avoid curdling. Blend cottage cheese smoothly for best sauce texture. Use reserved pasta water to adjust sauce thickness. Do not overcrowd the pan when cooking chicken to ensure browning. For dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. Leftovers store well in the fridge for up to 3 days and freeze decently.

Nutrition

Keywords: creamy Tuscan chicken pasta, sun-dried tomatoes, easy dinner, creamy pasta, chicken pasta recipe, weeknight meal, comfort food

Find it online: https://leilameals.com/creamy-tuscan-chicken-pasta-recipe-easy-homemade-dinner-with-sun-dried-tomatoes/