Best Tuscan Chicken Pasta
A creamy pasta dish with diced chicken, blistered cherry tomatoes, wilted spinach, and a Parmesan-cream sauce, perfect for weeknights or special occasions.
Ingredients
For the Base
- 8 oz pasta Any short pasta like penne, rigatoni, or fusilli.
For the Chicken & Sauce
- 2 pieces chicken breasts, diced Use thighs if you prefer dark meat.
- 2 tbsp olive oil Can substitute with avocado oil.
- 2 cloves garlic, minced Freshly minced for best flavor.
- 1 cup cherry tomatoes, halved Adds sweet acidity to the dish.
- 1 cup spinach Can substitute with baby kale or Swiss chard.
- 1 cup heavy cream For a lighter option, use half-and-half mixed with cornstarch.
- 1/2 cup Parmesan cheese, grated Freshly grated for the best melt.
- to taste Salt Adjust to taste.
- to taste Pepper Adjust to taste.
To Serve
- to taste Fresh basil for garnish Torn leaves for best aroma.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove chicken to a plate.
- In the same skillet, add minced garlic and sauté for 30–60 seconds until fragrant.
- Stir in halved cherry tomatoes and spinach. Cook until tomatoes soften and spinach wilts, about 2–3 minutes.
- Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and the sauce becomes creamy. Return the cooked chicken to the skillet.
- Add the cooked pasta to the skillet and toss to combine, tasting and seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh basil leaves.
Notes
For a lighter sauce, use half-and-half. Grate your own Parmesan for better flavor. If the sauce is too thick, add a splash of reserved pasta water.