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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Creamy Tuscan Chicken Pasta combines tender chicken thighs, al dente pasta, and a rich, velvety sauce made with heavy cream, chicken broth, and parmesan cheese. Sun-dried tomatoes add a tangy depth, while baby spinach brings a fresh, vibrant touch. The dish comes together quickly, with the spinach wilting beautifully into the sauce and the pasta perfectly coated. It's a satisfying meal that's easy to prepare and packed with flavor.
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Cook pasta according to package instructions and reserve ½ cup pasta water.
Heat olive oil in a large skillet over medium heat.
Add minced garlic and chopped sun-dried tomatoes to the skillet.
Cook for 1 minute until fragrant.
Add chicken broth and heavy cream to the skillet.
Simmer for 3-4 minutes until the sauce slightly thickens.
Stir in grated parmesan until melted and combined.
Add cooked chicken thighs and baby spinach to the skillet.
Toss until the spinach wilts and is evenly distributed.
Add cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce.
Serve immediately with additional grated parmesan on top.
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Use any short pasta shape like penne, rigatoni, or bowties for this recipe.
Reserve pasta water to adjust the sauce consistency as needed.
For extra flavor, use freshly grated parmesan instead of pre-shredded.
Can I use chicken breast instead of chicken thighs?
Yes, you can substitute chicken breast for thighs, but thighs tend to be more flavorful and tender.
Can I make this dish ahead of time?
This dish is best served fresh, but you can prepare the sauce and chicken ahead of time and reheat before serving.
Can I use a different type of cheese?
Parmesan is recommended for its flavor, but you can use pecorino romano or asiago as alternatives.
Can I make this recipe dairy-free?
You can use coconut cream and a dairy-free cheese alternative, but the flavor will differ slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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