Creamy Tuscan Chicken Pasta
Easy to make Creamy chicken pasta made Tuscan style with sun-dried tomatoes, fresh spinach, and loads of chicken.
Servings: 8
Ingredients
- 10 ounces short pasta gluten-free if needed, whole wheat, or lentil pasta
- 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 pepper to taste
- 8 ounces sun-dried tomatoes in oil drained and chopped
- 3 cups 2% Milk any other milk, or use lite coconut cream
- 2 tablespoons gluten-free flour or corn starch
- 3 cups baby spinach
- 1/2 cup Parmesan cheese
Instructions
- Bring a large pot of salted water to the boil and cook the 10 ounces short pasta according to package directions to al dente.
- Chop 1.5 pounds boneless skinless chicken breast into 1-inch pieces and place into a bowl. Stir in the 2 tablespoons olive oil, 3-4 garlic cloves (minced), 2 teaspoons Italian seasoning, and Kosher salt and ground pepper.
- Heat a large frying pan over medium-high heat. Once hot, add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes or until golden brown. Stir in the 8 ounces sun-dried tomatoes (chopped) and continue to cook until cooked through, about 5-7 minutes.
- Meanwhile, in a small bowl, whisk the 3 cups 2% Milk and 2 tablespoons gluten-free flour until no visible lumps.
- Pour the milk mixture over the cooked chicken in the pan, and mix well to combine. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes.
- Once the sauce is done, add 3 cups baby spinach (chopped) and stir until wilted.
- Add cooked pasta together with 1/2 cup Parmesan cheese and stir to combine. Enjoy.
Video
Notes
- NOTE: *****To make this dish healthier, I used almond milk. But you can use any other milk, heavy cream, or whipping cream if you don't mind it. Also, be careful not to use sweetened almond milk!!!!****
- Flour: you can use cornstarch in place of flour for a thicker consistency.
- I have remade this dish a few times. Some find it bland, maybe because of the almond milk. You can use 2% of full-fat milk. Also, if you are looking for a more creamy texture, use heavy cream or add 1/4 cup of cream cheese while making the sauce. This is meant to be a healthier option. Feel free to modify it.
- Pasta: use pasta of choice. Gluten-free, whole wheat, lentil pasta, or chickpea pasta.
- Chicken: I used chicken breast, but you may use boneless thighs. Consider using shrimp instead of chicken if desired.
- Spinach: I recommend using fresh spinach. Frozen spinach can be used, but thaw first and drain to remove excess water.
- Use fresh garlic or replace it with one tablespoon of garlic powder.
- Cook the pasta al dente since it will cook again with everything else to prevent having soft and soggy pasta.
- Store leftover chicken pasta in a container and store it in the fridge for up to 3 days.
Nutrition
Calories: 368kcal | Carbohydrates: 36g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 914mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1498IU | Vitamin C: 33mg | Calcium: 230mg | Iron: 2mg