Tuscan Chicken Pasta Recipe
Grilled chicken breast and spinach in a sun-dried tomato cream sauce over spaghetti with garlic bread
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Ingredients
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Pasta
Chicken
Sauce
Garlic Bread
Method
Prepare the Pasta
- 1
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Cook the Chicken
- 2
Season and Grill the Chicken
Brush the chicken breasts with olive oil and season with Italian seasoning, salt, and black pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until cooked through. Remove from the grill and let rest before slicing.
Make the Sauce
- 3
Prepare the Cream Sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- 4
Add Cream and Spinach
Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, fresh spinach, and red pepper flakes. Cook until the spinach wilts and the sauce thickens slightly, about 3-5 minutes.
Combine and Serve
- 5
Mix the Pasta and Sauce
Add the cooked spaghetti to the skillet with the sun-dried tomato cream sauce. Toss to combine, ensuring the spaghetti is well coated.
- 6
Slice the Chicken
Slice the grilled chicken and place it on top of the pasta. Serve immediately.
Prepare the Garlic Bread
- 7
Make Garlic Butter
In a small bowl, mix the softened butter, garlic powder, and chopped parsley until well combined.
- 8
- 9
Bake the Garlic Bread
Preheat the oven to 375°F (190°C). Place the bread halves on a baking sheet and bake for 10-12 minutes, or until golden and toasted.
