Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
For the Pasta:
- 12 ounces fettuccine or your preferred pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup artichoke hearts, chopped
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
For the Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Season the chicken breasts with salt, black pepper, and Italian seasoning.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken breasts for about 6-7 minutes per side or until they reach an internal temperature of 165°F (74°C). Set aside and let them rest before slicing.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet, add olive oil and minced garlic. Sauté until fragrant.
- Add cherry tomatoes, sun-dried tomatoes, Kalamata olives, and artichoke hearts. Cook for 3-4 minutes until the tomatoes start to soften.
- Stir in fresh spinach and cook until wilted.
- Pour in heavy cream, chicken broth, dried basil, red pepper flakes (if using), salt, and black pepper. Simmer for 2-3 minutes.
- Add the cooked pasta to the skillet and toss to coat with the sauce.
- Serve the Tuscan Chicken Pasta topped with sliced chicken breasts and grated Parmesan cheese.
- Enjoy this delightful dish, relishing the harmonious flavors of the Mediterranean-inspired ingredients in a creamy pasta setting.
