Creamy Tuscan Chicken Pasta
Sliced chicken breasts seared and simmered in a rich, creamy Parmesan sauce with sun-dried tomatoes, garlic, and Italian seasoning, then tossed with pasta for a quick, elegant dinner.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course DINNER
Cuisine Italian
- Chicken Breasts: 2 large boneless skinless, sliced thinly
- Salt and Pepper: To taste
- Olive Oil: 2 tbsp for searing
- Garlic: 3 cloves minced
- Sun-Dried Tomatoes: 1/3 cup chopped
- Chicken Broth: 1/2 cup
- Heavy Cream: 1 cup
- Parmesan Cheese: 1/2 cup freshly grated
- Italian Seasoning: 1 tsp
- Crushed Red Pepper Flakes: 1/2 tsp optional for spice
- Pasta: 8 oz such as penne rigatoni, or fettuccine
- Fresh Basil: For garnish
Cook the Pasta: Boil a pot of salted water and cook the pasta according to package directions. Drain and set aside.
Season & Sear Chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown on both sides, about 3-4 minutes per side, until cooked through. Remove from skillet and set aside.
Sauté Garlic & Sun-Dried Tomatoes: In the same skillet, add garlic and cook until fragrant, about 30 seconds. Stir in sun-dried tomatoes and cook for another minute.
Prepare Sauce: Add chicken broth, heavy cream, and Parmesan cheese to the skillet, stirring until the cheese melts and the sauce is smooth. Season with Italian seasoning and red pepper flakes.
Combine Chicken & Pasta: Return chicken to the skillet, then add the cooked pasta, tossing to coat everything in the sauce.
Garnish & Serve: Garnish with fresh basil and more Parmesan if desired. Serve hot and enjoy!
Use a splash of reserved pasta water if the sauce becomes too thick.
This recipe pairs well with a side of crusty bread or a light salad.
Ensure chicken reaches an internal temperature of 165°F (74°C).