Creamy Tuscan Garlic Chicken & Spinach Pasta
(A recipe you’ll want to make repeatedly — “I’ve been making this at least once a week for the past month!”)
What makes it a weekly favorite:
Rich, satisfying sauce that feels “treat-y” yet easy
Combines protein, greens, pasta — all in one pan or pot
Customizable (omit spinach, change pasta, use shrimp, etc.)
Reheats well, yet tastes fresh
Flavorful without being fussy
Below is a full, annotated recipe with technique, scaling, variations, serving ideas, storage, troubleshooting — everything you need to make it your “once-a-week” favorite.
Ingredients & What Each One Does
This is for about 4–6 servings (or more if with sides). Adjust as needed.
Component Ingredient Approx Amount Role / Notes
Protein Boneless, skinless chicken breasts or thighs 1–1.5 lbs (≈ 450–680 g) The main protein. Thighs are more forgiving; breasts are lean.
Seasonings for chicken Salt, black pepper, garlic powder, paprika To taste Gives a base flavor before saucing.
Pasta Penne, rigatoni, fettuccine, or your favorite ~12 oz (≈ 340 g) The starch that carries the sauce.
Olive oil / butter 1–2 Tbsp oil + 1 Tbsp butter For sautéing and flavor
Garlic 3–4 cloves, minced Provides aromatics
Sun-dried tomatoes (in oil) ~½ cup, chopped Brings tangy, savory bursts
Chicken broth or stock 1 cup To build sauce base and deglaze pan
Heavy cream (or half-and-half) 1 cup For richness and creaminess
Parmesan cheese ½–1 cup freshly grated Adds umami, thickness, flavor
Spinach (fresh) 4 cups loosely packed Green, color, nutrition
Fresh herbs (basil, parsley) A handful, chopped Freshness, brightness
Optional extras:
Crushed red pepper flakes (for heat)
Lemon juice or zest (to brighten)
Mushrooms, bell peppers, or peas for more veggies
A splash of white wine (for deglazing)
Mozzarella or other melting cheese
Equipment & Prep Work
Before cooking:
Cut the chicken into bite-sized pieces or strips (uniform size).
Season the chicken with salt, pepper, garlic powder, paprika.
Chop sun-dried tomatoes, garlic, herbs.
Wash spinach, drain excess water.
Grate Parmesan, measure cream, broth.
Boil water for pasta (salted).
Preheat your pan / skillet for sauté.
You’ll need:
Large skillet or sauté pan
Pot for cooking pasta
Wooden spoon / spatula
Knife & cutting board
Measuring cups & spoons
Tongs
Colander
Step-by-Step Cooking Instructions
Here is how you combine everything into a dish you’ll crave again and again.
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil.
Add pasta, cook al dente (a minute or two shy of fully done). You want it to finish cooking in the sauce.
Reserve ~1 cup of pasta cooking water, then drain pasta and set it aside.
Step 2: Cook the Chicken
In your large skillet over medium-high heat, add olive oil + butter. Let butter melt and oil shimmer.
Add the seasoned chicken pieces in a single layer (avoid overcrowding). Let them sear and brown on one side (~3–4 min), then flip and finish cooking (~2–3 min). Chicken should be mostly cooked but not overcooked. Remove and set aside.
Tip: Don’t fully cook — you’ll finish in sauce to avoid dryness.
Step 3: Build the Sauce
In the same skillet (don’t wipe it out — you want fond), reduce heat slightly. Add garlic, sauté ~30 seconds until fragrant.
Add sun-dried tomatoes, stir to combine, letting them rehydrate a bit in the pan.
Pour in chicken broth, scraping up browned bits from the bottom (deglazing).
Stir in heavy cream and bring the mixture to a gentle simmer.
Add Parmesan cheese, stirring until melted and sauce thickens.
If sauce is too thick, add reserved pasta water a little at a time; if too thin, let it reduce a bit more.
Step 4: Combine Everything
Return the partially cooked chicken to the pan, nestling it into the sauce.
Add the drained pasta and toss gently so pasta is coated.
Add spinach; stir until wilted and mixed through.
If using, stir in fresh herbs and a squeeze of lemon juice / zest to finish.
Step 5: Plating & Serving
Serve immediately while hot.
Garnish with extra Parmesan, herbs, or a drizzle of good olive oil.
Optionally pair with garlic bread or side salad.
Timing & Workflow
Stage Time Estimate Notes
Prep ingredients 5–10 min Chop, season, boil water
Cook pasta ~8–10 min Meanwhile prepare other components
Cook chicken ~5–7 min Browning time
Build sauce & combine ~5–7 min Bring flavors together
Finish & serve ~2–3 min Spinach, herbs, plating
Total active cooking time ≈ 25–30 minutes; with prep ~35–40 minutes.
If you like, you can prep some components ahead (e.g. chop garlic, grate cheese, season chicken) to speed it up on weeknights.
Variations & Customizations
Here are many ways to tweak this recipe so it never gets boring — perfect for something you’ll crave repeatedly.
Protein swaps
Use shrimp or shellfish (shrimp cooks faster — add near end).
Use sausage, pork, or even tofu for vegetarian version.
Mix chicken + shrimp.
Pasta / starch alternatives
Use gluten-free pasta.
Use spaghetti, linguine, fusilli, or even short pastas.
Replace pasta with zucchini noodles, rice, or cauliflower rice for lighter version.
Sauce / flavor adjustments
Use half-and-half or milk + cornstarch instead of heavy cream for lighter sauce.
Add mushrooms, bell peppers, or peas for added texture and veggie count.
Add a splash of white wine before cream.
Use sun-dried tomato paste or tomato puree if tomatoes not available.
Make it spicy by adding red pepper flakes or cayenne.
Greens & garnish
Swap spinach for kale, Swiss chard, arugula.
Add fresh basil, parsley, or chives.
Top with toasted nuts (pine nuts, almonds) for crunch.
One-pan or sheet-pan adaptation
You can cook everything in one large pan, then finish pasta in sauce.
Or roast seasoned chicken + tomatoes in oven while preparing the sauce on stovetop, then combine.
Why This Recipe Can Become a Weekly Staple
Satisfying yet flexible — it's rich, creamy, and hearty, but modifiable.
Components can be prepped ahead — chop garlic, herbs, season chicken early.
Reheats well — for lunch, it’s even better next day with pasta absorbing sauce.
Scalable — easy to double or halve.
Crowd-pleaser — lots of appeal: creamy, garlicky, a little tang, green in it.
Personalizable — you can tweak heat, protein, veggies to your taste.
No wonder someone might say “I’ve been making this at least once a week for the past month!”
Troubleshooting & Tips for Consistency
Problem Likely Cause Solution
Sauce separates / splits Heat too high or sudden addition of cold ingredients Use moderate heat; temper cream; stir gently
Pasta gets soggy Letting pasta sit too long in sauce Serve promptly, add sauce just before serving
Chicken too dry Overcooked before sauce Under-cook slightly, finish in sauce
Sauce too thin Not enough reduction or liquid too much Simmer longer, add cheese or corn starch slurry
Spinach / greens not cooked evenly Added too early or too late Add just before finish so it wilts but stays vibrant
Flavors flat Not enough seasoning, acid, or salt Always taste and adjust with salt, pepper, lemon juice
Sample Full Recipe Card (Print-Style)
Creamy Tuscan Garlic Chicken & Spinach Pasta
Serves: 4–6
Time: ~40 minutes (prep + cook)
Ingredients
1–1.5 lbs chicken breast or thighs, cut into chunks
Salt, pepper, garlic powder, paprika
1–2 Tbsp olive oil + 1 Tbsp butter
3–4 cloves garlic, minced
½ cup sun-dried tomatoes (chopped)
1 cup chicken broth
1 cup heavy cream
½–1 cup Parmesan cheese, grated
12 oz pasta of choice
4 cups fresh spinach
Fresh herbs (basil or parsley)
Optional: red pepper flakes, lemon juice/zest, mushrooms, bell pepper
Instructions
Season chicken.
Cook pasta al dente, reserve 1 cup pasta water, drain.
In skillet, heat oil + butter; cook chicken until lightly browned (not fully). Remove.
In same skillet, sauté garlic, sun-dried tomatoes.
Deglaze with broth, simmer.
Add cream, Parmesan, stir to thicken.
Return chicken and pasta to pan.
Stir in spinach until wilted.
Add herbs, lemon (if using).
Serve with extra cheese, herbs.
If you like, I can send you a version of this in metric units (grams/milliliters) or one adapted for an oven / one‑pan method that is even easier. Would you like me to send that now (or do you prefer a different “once a week” recipe)?
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