Description
This Creamy Tuscan Chicken Pasta is a comforting and flavorful dish featuring tender chicken pieces cooked with sun-dried tomatoes and a rich, creamy sauce made from milk and Parmesan cheese, served over perfectly al dente pasta and fresh baby spinach. Ready in just 30 minutes, it's an ideal weeknight meal that combines classic Italian flavors with a smooth, luscious texture.
Ingredients
Pasta
- 10 ounces short pasta (gluten-free if needed, whole wheat, or lentil pasta)
Chicken and Seasoning
- 1.5 pounds boneless skinless chicken breast (chopped into bite-sized pieces)
- 2 tablespoons olive oil (or use the oil from the sun-dried tomatoes)
- 3-4 garlic cloves (minced)
- 2 teaspoons Italian seasoning
- Kosher salt and ground black pepper (to taste)
Additional Ingredients
- 8 ounces sun-dried tomatoes (in oil, drained and chopped)
- 3 cups 2% milk (or any other milk, or lite coconut cream)
- 2 tablespoons gluten-free flour (or corn starch)
- 3 cups baby spinach (chopped)
- 1/2 cup Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package directions until al dente. Drain and set aside.
- Prepare the Chicken: Chop the chicken breast into 1-inch pieces and place in a bowl. Add olive oil, minced garlic, Italian seasoning, kosher salt, and ground black pepper. Stir to coat the chicken evenly with the seasoning.
- Cook the Chicken: Heat a large frying pan over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook undisturbed for 2-3 minutes until golden brown, then stir in the chopped sun-dried tomatoes. Continue cooking for another 5-7 minutes until the chicken is cooked through.
- Prepare the Sauce Base: In a small bowl, whisk together the 2% milk and gluten-free flour until smooth with no lumps.
- Create the Creamy Sauce: Pour the milk and flour mixture over the cooked chicken in the pan. Stir well to combine and bring to a gentle bubble. Let it simmer for 3-4 minutes, allowing the sauce to thicken.
- Add Spinach: Stir in the chopped baby spinach and cook until wilted, about 1-2 minutes.
- Combine Pasta and Cheese: Add the cooked pasta to the pan along with the Parmesan cheese. Stir everything together until the pasta is well-coated in the creamy sauce. Serve immediately and enjoy your creamy Tuscan chicken pasta.
Notes
- You can substitute the short pasta with your choice of gluten-free, whole wheat, or lentil pasta to accommodate dietary preferences.
- If you prefer a dairy-free option, swap the 2% milk with lite coconut cream or another plant-based milk.
- Adjust the quantity of garlic and Italian seasoning to taste for a stronger or milder flavor.
- The olive oil from the sun-dried tomatoes can add extra flavor if used instead of plain olive oil.
- For a thicker sauce, add an extra tablespoon of gluten-free flour or cook the sauce slightly longer to reduce.
