🌿🍅🐔 Tuscan Chicken Pasta Bowl—a comforting and flavorful dish that brings together tender chicken, your favorite pasta, and a rich, creamy Tuscan-inspired sauce. Bursting with the bright flavors of sun-dried tomatoes, garlic, and spinach, it's a satisfying meal perfect for a cosy night in! 🧄✨
Here's the only guide YOU NEED to making a delicious Tuscan Chicken Pasta Bowl every single time:
Yields: 2-3 servings
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients:
Chicken:
2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and freshly cracked black pepper to taste
Pasta:
8 ounces pasta (penne, rigatoni, fettuccine, or your favorite)
Tuscan Sauce:
2 tablespoons olive oil (or oil from sun-dried tomatoes)
2 cloves garlic, minced
½ cup sun-dried tomatoes (oil-packed), drained and sliced
1 cup fresh spinach, roughly chopped
1 cup heavy cream
¼ cup grated Parmesan cheese
Salt and freshly cracked black pepper to taste
Optional Garnishes:
Fresh basil leaves, chopped
Extra Parmesan cheese
Instructions:
Cook the Pasta: Cook the pasta according to package directions until al dente. Reserve about ½ cup of the pasta water before draining.
Season and Cook the Chicken: Season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through. Remove the chicken from the skillet and set aside.
Sauté Aromatics and Vegetables: Reduce the heat to medium. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Add the sliced sun-dried tomatoes and cook for another minute. Stir in the chopped spinach and cook until it wilts, about 1-2 minutes.
Make the Creamy Tuscan Sauce: Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the grated Parmesan cheese and continue to simmer until the sauce slightly thickens, about 2-3 minutes. Season with salt and pepper to taste.
Combine: Add the cooked pasta and cooked chicken back into the skillet with the creamy Tuscan sauce. Toss gently to coat everything evenly. Add a little of the reserved pasta water if needed to reach your desired consistency.
Serve: Divide the Tuscan chicken pasta into bowls. Garnish with fresh basil leaves and extra Parmesan cheese, if desired.
Tips and Variations:
Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
Add more vegetables: Feel free to include other vegetables like chopped onions, mushrooms, or bell peppers.
Use different greens: Kale or other hearty greens can be used instead of spinach.
Make it dairy-free: Use full-fat coconut milk or another dairy-free cream alternative, and nutritional yeast instead of Parmesan cheese (though the flavor will be slightly different).
Add a splash of white wine: Deglaze the pan with a little white wine after sautéing the garlic for an extra layer of flavor.