Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 12 oz farfalle pasta
- 4 cups fresh spinach
- 1/2 cup sun-dried tomatoes packed in oil
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, cooking until golden brown (6-7 minutes per side). Remove from skillet.
- Cook the Pasta: In a separate pot, boil salted water. Add farfalle pasta and cook according to package instructions until al dente.
- Add Garlic and Sun-Dried Tomatoes: In the same skillet used for the chicken, add minced garlic and chopped sun-dried tomatoes. Sauté until fragrant.
- Create the Cream Sauce: Pour in heavy cream, bringing it to a gentle simmer. Stir in grated Parmesan until melted; season with Italian seasoning.
- Combine Everything: Add cooked pasta and fresh spinach to the skillet with the sauce. Slice chicken into strips and mix everything together gently.
- Serve and Enjoy: Plate generous portions of creamy Tuscan chicken pasta with extra Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 670
- Sugar: 3g
- Sodium: 850mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg