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- 2 boneless, skinless chicken breasts, cut into thin strips - 8 oz fettuccine or your choice of pasta - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese For this dish, I love using chicken breasts. They cook quickly and soak up flavors well. Fettuccine is my go-to pasta, but you can use any type you enjoy. The heavy cream adds a rich, smooth texture, while the Parmesan cheese gives it a savory, cheesy finish. - 1 teaspoon Italian seasoning blend - 3 cloves garlic, minced finely - 1 cup fresh baby spinach leaves - 1 cup cherry tomatoes, halved - Fresh basil leaves for garnish The Italian seasoning blend brings a warm, herbaceous taste to the dish. Fresh garlic adds a punch of flavor, while baby spinach gives a nice green touch. Cherry tomatoes burst with sweetness when cooked, making them a perfect addition. Finally, fresh basil leaves not only look pretty but also add aroma and flavor to the plate. For the full recipe, click here. To cook fettuccine correctly, start by boiling a large pot of salted water. Once it boils, add the fettuccine. Cook it for about 8-10 minutes until it is al dente. This means it should be firm but not hard. Afterward, drain the pasta and be sure to save about one cup of the pasta water. This water is full of starch, and it helps make the sauce creamy. For the chicken, I recommend seasoning it well. Use salt and freshly cracked black pepper. You can also add Italian seasoning for extra flavor. Heat extra virgin olive oil in a skillet over medium heat. Once hot, add the seasoned chicken. Cook it for about 6-7 minutes, until it turns golden brown. Make sure it cooks all the way through. Once done, place the chicken on a plate and cover it to keep it warm. To create the cream sauce, start by adding minced garlic to the skillet. Sauté it for about 30 seconds. You want it fragrant, but not browned. Then, add halved cherry tomatoes. Cook them for 3-4 minutes until they soften. Next, pour in the heavy cream and stir. Bring it to a gentle simmer. Add grated Parmesan cheese and mix until it melts. This makes the sauce rich and creamy. If you need to adjust the sauce's thickness, gradually stir in the reserved pasta water. Add it little by little until you reach your desired consistency. Mix in the chicken and fresh spinach, then combine everything with the cooked fettuccine. Toss gently to coat the pasta well in the sauce. For the full recipe, check out the details provided. - Best practices for sautéing garlic: Always heat your pan before adding garlic. Use medium heat to avoid burning. Stir frequently for about 30 seconds until it’s fragrant but not brown. This keeps the flavor bright and fresh. - Ensuring chicken is perfectly cooked: Cut chicken into thin strips for even cooking. Season well with salt and pepper. Sauté in olive oil for 6-7 minutes until golden brown. Always check if it’s cooked through by cutting into a piece. No pink should remain. - Pairing recommendations: A light white wine, like Pinot Grigio, complements this dish well. A crisp green salad with lemon dressing makes a nice side. - Ideal garnishes for presentation: Fresh basil leaves brighten the plate. A sprinkle of Parmesan cheese on top adds a lovely touch. - Overcooking the pasta or chicken: Follow package instructions for pasta. Cook until al dente to avoid mushiness. For chicken, ensure it turns golden but remains juicy inside. - Skipping the reserved pasta water: This water is starchy and helps the sauce cling to the pasta. Always reserve a cup before draining. Add it slowly to adjust the sauce’s thickness as needed. These tips enhance your experience with creamy Tuscan chicken pasta. For the full recipe, check out the detailed steps above! {{image_4}} You can change up the protein in this dish. Shrimp adds a nice touch, or you can use tofu for a plant-based option. Both cook quickly and will soak up the creamy sauce. For those who need dairy-free options, swap heavy cream with coconut milk or cashew cream. Nutritional yeast can replace Parmesan for a cheesy flavor without dairy. To boost flavor, consider adding spices or herbs. A pinch of red pepper flakes can give a nice kick. Fresh herbs like thyme or oregano can brighten the dish. You can also add seasonal vegetables. Zucchini or bell peppers work well and add color. Just sauté them with the garlic to keep them crisp. While fettuccine is a classic choice, try other pasta shapes like penne or farfalle. Each type has its own unique texture. Cooking times vary, so check the package. Most pasta takes about 8 to 12 minutes. Just remember to cook until it's al dente, so it holds up in the creamy sauce. If you want a gluten-free option, use rice or quinoa pasta. It brings a different flavor and pairs well with the sauce. For the full recipe, check out the Creamy Tuscan Chicken Pasta Delight! To keep your creamy Tuscan chicken pasta fresh, store it in the fridge. Place it in an airtight container to maintain its flavor. This dish stays good for about 3 to 4 days. For best taste, eat leftovers within this time. When reheating, keep the creaminess intact. You can use the microwave or the stove. For the microwave, heat in 30-second intervals. Stir in between to ensure even heating. On the stove, warm it over low heat. Add a splash of cream or reserved pasta water to restore its creamy texture. Yes, this dish can be frozen! To freeze, let it cool completely. Then, place it in a freezer-safe container. It can last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat gently on the stove, adding a bit of cream for extra creaminess. Fettuccine is my top choice because it holds sauce well. It has a nice balance of thickness and texture. You can also use penne or farfalle if you prefer. Both work great for this creamy dish. They trap the sauce in their shapes, giving you more flavor in every bite. Yes, you can prepare this dish ahead of time! Cook the pasta and chicken but leave the sauce separate. Store them in airtight containers. When you are ready to eat, heat the sauce and combine everything. This will keep your pasta from getting mushy. You can also add a splash of reserved pasta water to revive the creaminess. You can make a low-carb version by swapping pasta for zucchini noodles or spaghetti squash. These options give you a similar shape without the carbs. You can also use a low-carb pasta made from almond flour or chickpeas. This keeps the dish tasty while fitting into your diet. This article covered the key ingredients needed for Creamy Tuscan Chicken Pasta, including chicken breasts, pasta options, and the perfect cream sauce. I shared step-by-step cooking tips and how to avoid common mistakes. Feel free to tweak the recipe with variations like different proteins or pasta styles. Remember, storing and reheating leftovers properly keeps them enjoyable. Use this guide to make a tasty meal that anyone can master. With these tips, your dish will shine at any table. Enjoy your cooking!

Creamy Tuscan Chicken Pasta

Indulge in this creamy Tuscan chicken pasta delight that will tantalize your taste buds! With tender chicken, fresh spinach, and a rich creamy sauce, this dish is easy to make and perfect for any night. Learn how to whip up this delicious recipe in just 30 minutes. Whether it’s a cozy dinner or a special occasion, you'll want to savor every bite. Click through to discover the full recipe and create a meal that everyone will love!
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Ingredients
  

2 boneless, skinless chicken breasts, cut into thin strips

8 oz fettuccine or your choice of pasta

2 tablespoons extra virgin olive oil

3 cloves garlic, minced finely

1 cup cherry tomatoes, halved

1 cup fresh baby spinach leaves

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning blend

Salt and freshly cracked black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to the package directions until al dente. Once cooked, drain the pasta and reserve about 1 cup of the pasta water for later use. Set the drained pasta aside.

    Sauté the Chicken: In a spacious skillet, heat the extra virgin olive oil over medium heat. While the oil heats up, season the sliced chicken breasts generously with salt and freshly cracked black pepper.

      Cook the Chicken: Add the seasoned chicken to the skillet and sauté for approximately 6-7 minutes, or until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and place it on a plate, covering it loosely to keep warm.

        Sauté the Garlic: In the same skillet, lower the heat slightly and add the minced garlic. Sauté for about 30 seconds, stirring frequently, until the garlic is fragrant but not browned.

          Cook the Tomatoes: Toss in the halved cherry tomatoes and sauté them for around 3-4 minutes, or until they begin to blister and soften, enhancing their sweetness.

            Create the Sauce: Carefully pour in the heavy cream, stirring to combine. Increase the heat slightly to bring the cream to a gentle simmer. Gradually stir in the grated Parmesan cheese and Italian seasoning, mixing until the cheese has melted completely and the sauce is rich and creamy.

              Combine Spinach and Chicken: Add the fresh spinach leaves and the previously sautéed chicken back into the skillet. Gently stir until the spinach starts to wilt, creating a vibrant mix of flavors and colors.

                Adjust Sauce Consistency: If the sauce appears too thick, gradually add the reserved pasta water a little at a time, stirring until you achieve your desired creamy consistency.

                  Toss with Pasta: Add the cooked fettuccine to the skillet, tossing everything together gently until the pasta is thoroughly coated in the sauce. Taste and adjust seasoning with additional salt and pepper if necessary.

                    Serve & Garnish: Plate the creamy Tuscan chicken pasta while it’s still hot, garnishing each serving with fresh basil leaves for an aromatic finish.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4