Creamy Tuscan Chicken Fettuccine with Spinach
15min
30min
1
610
Chef's Note
This creamy Tuscan chicken pasta is a delicious alternative that maintains the richness of the original recipe while swapping mushrooms for tender chicken and adding sun-dried tomatoes for a burst of flavor. For a lighter version, you can substitute half-and-half for the heavy cream. The white wine can be replaced with additional chicken broth if preferred.
Tags
Ingredients
3 oz fettuccine pasta
4 oz boneless, skinless chicken breast
2 cloves garlic
1 small shallot
2 tbsp sun-dried tomatoes in oil
2 cups baby spinach
3 tbsp heavy cream
1/3 cup chicken broth
1/4 cup white wine
1 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp Italian seasoning
2 tbsp Parmesan cheese, freshly grated
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
1 tbsp fresh basil, chopped
Instructions
- 1
Bring a medium pot of salted water to a boil for the pasta.
- 2
Cut 4 oz of chicken breast into 1-inch cubes. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- 3
Finely dice 1 small shallot, mince 2 cloves of garlic, and julienne 2 tbsp of sun-dried tomatoes.
- 4
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for 4-5 minutes until golden brown on all sides and cooked through. Remove to a plate and set aside.
- 5
In the same skillet, add the diced shallot and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- 6
Pour in 1/4 cup of white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half.
- 7
Add 1/3 cup of chicken broth, sun-dried tomatoes, and 1/2 tsp of Italian seasoning. Simmer for 3-4 minutes until the liquid has reduced slightly.
- 8
Meanwhile, cook 3 oz of fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
- 9
Reduce the heat to medium-low and add 3 tbsp of heavy cream and 1 tbsp of butter to the skillet. Stir until the butter is melted and the sauce is slightly thickened.
- 10
Return the cooked chicken to the skillet and add 2 cups of baby spinach. Gently toss until the spinach is just wilted, about 1-2 minutes.
- 11
Add the drained pasta to the skillet along with 1 tbsp of the reserved pasta water. Toss to coat the pasta in the sauce, adding more pasta water if needed to reach desired consistency.
- 12
Season with remaining 1/4 tsp of salt, 1/8 tsp of black pepper, and 1/8 tsp of red pepper flakes. Toss again to combine.
- 13
Transfer to a serving plate and top with 2 tbsp of freshly grated Parmesan cheese and 1 tbsp of chopped fresh basil. Serve immediately.
Nutrition Information (per serving)
610
32g
52g
32g
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