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A close-up shot showcases a delicious bowl of Tuscan Chicken Pasta, highlighting the creamy sauce and vibrant vegetables.

Tuscan Chicken Pasta

This Tuscan Chicken Pasta recipe is an easy and delicious way to enjoy a creamy, sun-dried tomato-infused pasta dish. With simple ingredients and clear instructions, you can create a restaurant-quality meal in the comfort of your own home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 8 oz pasta penne, farfalle, or fettuccine
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • Red pepper flakes to taste optional

Equipment

  • large skillet
  • large pot
  • colander
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula

Method
 

  1. Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. Season the chicken with Italian seasoning, garlic powder, salt, and pepper.
  3. Heat the olive oil and butter in a large skillet over medium-high heat.
  4. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  5. Add the sun-dried tomatoes and garlic to the skillet and cook for 1 minute, until fragrant.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  7. Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
  8. Stir in the heavy cream and Parmesan cheese. Bring to a gentle simmer and cook for 3-5 minutes, until the sauce has thickened slightly.
  9. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  10. Return the chicken to the skillet and stir to combine.
  11. Add the cooked pasta to the skillet and toss to coat.
  12. Stir in the fresh basil and red pepper flakes (if using).
  13. Serve immediately and garnish with extra Parmesan cheese and fresh basil.

Notes

For best results, use freshly grated Parmesan cheese and fresh basil. Don't overcrowd the pan when searing the chicken to ensure proper browning. If the sauce becomes too thick, add reserved pasta water gradually until desired consistency is reached. Store leftovers in an airtight container in the refrigerator for up to 3 days.