Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta is made with seasoned chicken, sun-dried tomatoes, fresh spinach, dried pasta and heavy cream. It's a restaurant quality dish that's ready in 30 minutes!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces rigatoni pasta ((boiled al dente))
- 1 pint mushrooms ((sliced))
- 1 small onion ((diced))
- 2 Tablespoons olive oil ((extra virgin))
- 2 large chicken breasts ((boneless and skinless, cubed))
- 1/2 teaspoon Italian seasoning
- 1 dash of salt and pepper
- 1 jar (7.5 ounces) sun-dried tomatoes, drained ((packed in olive oil, sliced))
- 1/4 teaspoon garlic ((minced))
- 1 cup fresh spinach leaves
- 1 Tablespoon flour or cornstarch
- 1 cup chicken broth
- 1 cup heavy cream
- 6 ounces parmesan cheese ((shredded))
Instructions
- 1
Boil rigatoni (or penne pasta) until al dente in a large pot. Keep pasta warm.
- 2
In a large skillet or dutch oven, saute' diced onions and mushrooms in a little olive oil over medium heat.
- 3
Season chicken with Italian seasoning and salt and pepper. Add to skillet and continue to cook until chicken is tender (about 10 minutes).
- 4
Lower heat and add sun-dried tomatoes, garlic and fresh spinach. Saute until spinach is wilted.
- 5
In a separate bowl, mix flour with a little chicken broth until lump free. Add remaining chicken broth a stir. Pour into skillet. Stir the bottom of the pan to loosen any browned bits over medium heat.
- 6
Pour heavy cream into the skillet. Add parmesan cheese and stir until melted.
- 7
Drain pasta and add to the skillet with heavy cream. Stir until mixed well.