Tuscan chicken pasta isn't actually Tuscan—it was invented by American chain restaurants in the 1990s using heavy cream Italians rarely use.
Creamy Tuscan Chicken Pasta
Indulge in our Creamy Tuscan Chicken Pasta, a hearty meal prep that’s as satisfying as it is nutritious! Bursting with rich flavors from sun-dried tomatoes and fresh spinach, each serving is a protein powerhouse with a whopping 75g to fuel your muscle-building goals. Whip it up effortlessly and enjoy a creamy, dreamy dish that’ll keep you coming back for more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 cup washed baby spinach (480 ml)
- 3 cloves garlic (diced)
- Tsp Italian herbs (5 ml)
- 1/2 medium red onion (diced)
🥩Meat & Seafood(1)
- 800g (4) large chicken breasts (1.76 lbs)
🥛Dairy & Eggs(3)
- 250ml (1 cup) double cream (8.45 fl oz)
- 1 cup Parmesan (240 ml)
- 125ml (1/2 cup) whole milk (4.22 fl oz)
🫙Pantry Staples(3)
- 30ml olive oil (1.01 fl oz)
- 800g (400g uncooked) pasta - I used fettuccine (28.2 oz)
- 60ml (1/4 cup) reserved pasta water (2.03 fl oz)
🧂Spices & Seasonings(3)
- Tsp garlic powder (5 ml)
- Tsp paprika (5 ml)
- Tsp salt & black pepper
📦Other(1)
- 1/2 cup Sun dried tomatoes (optional) (120 ml)optional
👨🍳 Instructions
- 1
Flatten out the chicken breast and season it with paprika, garlic powder, salt, and pepper.
- 2
In a pan on high heat, add olive oil and cook the chicken until golden and crispy.
- 3
Add diced onions and garlic to the same pan and stir until fragrant.
- 4
Pour in double cream and whole milk, along with the seasonings, and stir until it thickens.
- 5
Add grated parmesan and melt it down, then add spinach and sun-dried tomatoes, stirring to combine.
- 6
Add reserved pasta water for extra creaminess, then mix in the cooked pasta.
- 7
Portion into 4 servings, topping with sliced chicken breast and more creamy sauce.
💡 Pro Tips
- ✓Pound chicken breast to exactly 1/2 inch thickness because this ensures even cooking and prevents the outside from overcooking while the center reaches 165°F.technique1/2 inch thickness
- ✓Heat your pan to 375-400°F before adding chicken to achieve proper Maillard reaction browning without steaming the meat.technique375-400°F
- ✓Add cream and milk off heat first, then return to low heat while stirring because high heat causes dairy proteins to curdle and break the sauce.timing
- ✓Reserve 1 cup of starchy pasta water before draining because the starch content (about 2-3%) acts as a natural emulsifier to bind the sauce.ingredient1 cup, 2-3% starch
- ✓Add parmesan gradually while whisking off heat because temperatures above 180°F cause the proteins to seize and create a grainy texture instead of smooth melting.technique180°F maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Tuscan chicken pasta isn't actually Tuscan—it was invented by American chain restaurants in the 1990s using heavy cream Italians rarely use.
Creamy Tuscan Chicken Pasta
Indulge in our Creamy Tuscan Chicken Pasta, a hearty meal prep that’s as satisfying as it is nutritious! Bursting with rich flavors from sun-dried tomatoes and fresh spinach, each serving is a protein powerhouse with a whopping 75g to fuel your muscle-building goals. Whip it up effortlessly and enjoy a creamy, dreamy dish that’ll keep you coming back for more!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 cup washed baby spinach (480 ml)
- 3 cloves garlic (diced)
- Tsp Italian herbs (5 ml)
- 1/2 medium red onion (diced)
🥩Meat & Seafood(1)
- 800g (4) large chicken breasts (1.76 lbs)
🥛Dairy & Eggs(3)
- 250ml (1 cup) double cream (8.45 fl oz)
- 1 cup Parmesan (240 ml)
- 125ml (1/2 cup) whole milk (4.22 fl oz)
🫙Pantry Staples(3)
- 30ml olive oil (1.01 fl oz)
- 800g (400g uncooked) pasta - I used fettuccine (28.2 oz)
- 60ml (1/4 cup) reserved pasta water (2.03 fl oz)
🧂Spices & Seasonings(3)
- Tsp garlic powder (5 ml)
- Tsp paprika (5 ml)
- Tsp salt & black pepper
📦Other(1)
- 1/2 cup Sun dried tomatoes (optional) (120 ml)optional
👨🍳 Instructions
- 1
Flatten out the chicken breast and season it with paprika, garlic powder, salt, and pepper.
- 2
In a pan on high heat, add olive oil and cook the chicken until golden and crispy.
- 3
Add diced onions and garlic to the same pan and stir until fragrant.
- 4
Pour in double cream and whole milk, along with the seasonings, and stir until it thickens.
- 5
Add grated parmesan and melt it down, then add spinach and sun-dried tomatoes, stirring to combine.
- 6
Add reserved pasta water for extra creaminess, then mix in the cooked pasta.
- 7
Portion into 4 servings, topping with sliced chicken breast and more creamy sauce.
💡 Pro Tips
- ✓Pound chicken breast to exactly 1/2 inch thickness because this ensures even cooking and prevents the outside from overcooking while the center reaches 165°F.technique1/2 inch thickness
- ✓Heat your pan to 375-400°F before adding chicken to achieve proper Maillard reaction browning without steaming the meat.technique375-400°F
- ✓Add cream and milk off heat first, then return to low heat while stirring because high heat causes dairy proteins to curdle and break the sauce.timing
- ✓Reserve 1 cup of starchy pasta water before draining because the starch content (about 2-3%) acts as a natural emulsifier to bind the sauce.ingredient1 cup, 2-3% starch
- ✓Add parmesan gradually while whisking off heat because temperatures above 180°F cause the proteins to seize and create a grainy texture instead of smooth melting.technique180°F maximum