Name: Creamy Tuscan Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1.5 pounds boneless skinless chicken breast, chopped into bite-sized pieces; 3-4 garlic cloves, minced; 3 cups baby spinach, chopped; 10 ounces short pasta (gluten-free, whole wheat, or lentil pasta if preferred); 3 cups 2% milk (or other milk/lite coconut cream); 1/2 cup Parmesan cheese; 2 tablespoons olive oil (or oil from sun-dried tomatoes); 8 ounces sun-dried tomatoes (in oil, drained and chopped); 2 teaspoons Italian seasoning; 2 tablespoons gluten-free flour (or corn starch); Kosher salt and ground black pepper, to taste

Description

This Creamy Tuscan Chicken Pasta is a delicious and comforting dish featuring tender chicken, sun-dried tomatoes, and baby spinach in a rich, cheesy sauce made with milk and Parmesan. Ready in just 30 minutes, this pasta recipe combines Italian flavors and wholesome ingredients for a satisfying weeknight meal that serves eight.

Ingredients

Protein

1.5 pounds boneless skinless chicken breast, chopped into bite-sized pieces

Produce

3-4 garlic cloves, minced
3 cups baby spinach, chopped

Pasta

10 ounces short pasta (gluten-free, whole wheat, or lentil pasta if preferred)

Dairy

3 cups 2% milk (or other milk/lite coconut cream)
1/2 cup Parmesan cheese

Pantry & Seasonings

2 tablespoons olive oil (or oil from sun-dried tomatoes)
8 ounces sun-dried tomatoes (in oil, drained and chopped)
2 teaspoons Italian seasoning
2 tablespoons gluten-free flour (or corn starch)
Kosher salt and ground black pepper, to taste

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the short pasta according to package directions until al dente. Drain and set aside.
Prepare the chicken: Chop the chicken breast into 1-inch pieces in a bowl. Add olive oil, minced garlic, Italian seasoning, kosher salt, and ground pepper. Stir to combine and season well.
Cook the chicken: Heat a large frying pan over medium-high heat. Add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes until golden brown. Stir in the chopped sun-dried tomatoes and cook for an additional 5-7 minutes until the chicken is cooked through.
Make the sauce base: In a small bowl, whisk together the 2% milk and gluten-free flour until smooth with no lumps.
Thicken the sauce: Pour the milk and flour mixture over the cooked chicken and tomatoes in the pan. Stir well and let the sauce bubble and thicken for 3-4 minutes over medium heat.
Add spinach: Reduce heat to a simmer, add the chopped baby spinach to the sauce, and stir until the spinach wilts completely.
Combine pasta and cheese: Turn off the heat. Add the cooked pasta and Parmesan cheese to the pan and stir thoroughly to combine all ingredients. Serve immediately and enjoy your creamy Tuscan chicken pasta.

Notes

You can substitute the 2% milk with any other milk or lite coconut cream for a dairy-free variation.
For a gluten-free version, use gluten-free pasta and gluten-free flour or cornstarch as the thickener.
Be sure not to overcook the pasta; al dente texture helps maintain the perfect consistency in the final dish.
If you prefer spicier flavors, consider adding a pinch of red pepper flakes with the Italian seasoning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian