Description
Creamy Tuscan Chicken Pasta with Garlic Butter Breadsticks
“Rich, creamy, and bursting with Italian flavors—this Tuscan chicken pasta is loaded with tender chicken, spinach, and roasted red peppers in a luscious Parmesan sauce!
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Ingredients
For the Pasta:
12 oz rotini or penne pasta
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 tsp Italian seasoning
For the Chicken:
2 boneless, skinless chicken breasts, cubed
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
For the Add-Ins:
1 cup fresh spinach, chopped
½ cup roasted red peppers, diced
½ cup sun-dried tomatoes, chopped
For the Garlic Butter Breadsticks:
1 can refrigerated breadstick dough
2 tbsp butter, melted
½ tsp garlic powder
1 tbsp fresh parsley, chopped
Instructions
Cook the Pasta:
Boil pasta in salted water until al dente, then drain.
Cook the Chicken:
Season chicken with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet and cook chicken until golden brown.
Make the Creamy Sauce:
In the same pan, melt butter and sauté garlic.
Pour in heavy cream and chicken broth, then simmer.
Stir in Parmesan cheese, red pepper flakes, and Italian seasoning.
Add the Spinach & Peppers:
Stir in spinach, roasted red peppers, and sun-dried tomatoes.
Let simmer until spinach wilts.
Combine Everything:
Toss the pasta and chicken into the sauce.
Stir well until evenly coated.
Prepare the Garlic Butter Breadsticks:
Bake breadsticks according to package instructions.
Brush with melted butter mixed with garlic powder and parsley.
Serve & Enjoy:
Plate the creamy pasta with breadsticks on the side.
Garnish with extra Parmesan and parsley.
Who’s ready for this creamy, garlicky comfort dish?
Step-by-Step Guide
Follow this detailed process for a seamless cooking experience. First, gather and prep all ingredients before heating any pans. Cube the chicken, mince the garlic, dice the peppers and tomatoes, and grate the Parmesan if not pre-grated. Begin boiling water for the pasta. As it cooks, season and sauté the chicken in a large, deep skillet. Once removed, immediately start the sauce in the same skillet to utilize the flavorful fond. Simmer the cream and broth before adding cheese off the direct heat to prevent graining. Finally, combine the drained pasta, cooked chicken, and add-ins with the sauce, letting everything warm through together.
Serving Suggestions
Plate this hearty pasta in shallow bowls. Serve the warm garlic butter breadsticks on a separate plate or basket to maintain their crisp texture. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A glass of crisp Pinot Grigio or Chardonnay complements the creamy sauce beautifully. For garnish, extra grated Parmesan, a sprinkle of fresh parsley, and an extra pinch of red pepper flakes add color and flavor.
How-to Summary
In summary: Cook pasta. Season and pan-sear cubed chicken. In the same pan, create a garlic-infused creamy Parmesan sauce. Wilt spinach and incorporate roasted peppers and sun-dried tomatoes into the sauce. Combine sauce, cooked pasta, and chicken. Serve alongside freshly baked, garlic-butter brushed breadsticks.
Frequently Asked Questions
Can I use a different protein? Absolutely. Shrimp or sliced Italian sausage are excellent substitutes for chicken. Adjust cooking times accordingly.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or evaporated milk, and use a low-sodium broth. The sauce will be slightly thinner but still delicious.
What’s the best way to store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or milk to revive the creamy consistency.
Can I make this ahead of time? You can prep components ahead, but combine just before serving. Cook the chicken and sauce base, then refrigerate separately. Reheat the sauce, wilt the spinach, and combine with freshly cooked pasta.
My sauce seems too thick/thin. How do I fix it? If too thick, thin it with additional warm chicken broth. If too thin, let it simmer a bit longer to reduce, or create a slurry with 1 tsp cornstarch and 1 tbsp water, then stir into the simmering sauce.
Common Mistakes to Avoid
- Overcooking the chicken, leading to dry, tough cubes. Cook just until no longer pink inside.
- Adding Parmesan cheese to boiling liquid, which can cause it to clump. Always remove the pan from direct heat or lower the temperature before stirring in the cheese.
- Using pre-grated Parmesan with anti-caking agents, which doesn’t melt as smoothly. Freshly grated is superior for sauce.
- Overcrowding the pan when browning the chicken, which steams instead of sears. Cook in batches if necessary.
- Forgetting to reserve a cup of pasta water before draining. The starchy water is a perfect tool for adjusting sauce consistency.
Conclusion
This Creamy Tuscan Chicken Pasta is a restaurant-worthy meal achievable in your own kitchen. The combination of savory chicken, vibrant vegetables, and luxurious Parmesan sauce creates undeniable comfort. Paired with homemade garlic breadsticks, it’s a complete, satisfying dish perfect for weeknight dinners or entertaining guests. Mastering the simple techniques and avoiding common pitfalls ensures a flawless result every time. Enjoy the rich, Italian-inspired flavors of this beloved classic.