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Creamy Chicken Tuscan Pasta

Creamy Chicken Tuscan Pasta

The ultimate comfort food, Creamy Chicken Tuscan Pasta is rich, creamy, and incredibly satisfying. Packed with tender chicken, flavorful roasted red peppers, and a luscious sauce, this easy weeknight dinner will have everyone asking for seconds. Make it tonight for a crowd-pleasing meal!
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 2-3 cloves garlic minced
  • 1 ½ pounds boneless chicken breasts cut into bite-size pieces
  • 1 pound dried pasta any small shape: penne, pipette, shells
  • 32 ounces chicken broth
  • 10 ounces roasted red peppers drained and chopped
  • 8 ounces sun-dried tomatoes drained and chopped
  • 1 cup baby spinach packed
  • 1 cup heavy cream
  • ¾ cup grated parmesan cheese
  • ½ cup fresh basil leaves

Equipment

  • Saucepan
  • Skillet
  • Grater
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl
  • Large Pot
  • Baking Sheet

Method
 

  1. Set a 6 quart saucepot over medium heat. Add the butter, garlic, and chicken pieces. Sprinkle generously with salt and pepper. Sauté the chicken pieces for 3-4 minutes, stirring each minute.
  2. Add in the dried pasta and chicken broth. Cover and bring to a boil. Stir well, then cover again and cook for 7-8 minutes, until the pasta is al dente.
  3. Mix in the chopped roasted red peppers, sun-dried tomatoes, baby spinach, heavy cream, parmesan cheese, and basil leaves. Stir and simmer for 3-4 minutes, until the spinach wilts and the sauce thickens. Serve warm.

Notes

  • Storage: Store cooled leftovers in an airtight container and keep in the fridge for up to three to four days.
  • Reheating: Reheat the chicken and spinach pasta in the microwave or on the stovetop.