Made with AI
One-Pan Creamy Tuscan Chicken Pasta
30 min 842 kcal per serving Easy
Ingredients
4 Servings
- Dry farfalle pasta180 g
- Boneless skinless chicken breast, sliced300 g
- Olive oil1 tablespoon
- Drained sun-dried tomatoes, sliced60 g
- Garlic, minced2 cloves
- Chicken broth300 ml
- Light cream120 ml
- Baby spinach100 g
- Grated Parmesan cheese40 g
- Dried Italian seasoning2 g
Instructions
- 1
Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat.
- 2
Add the sliced chicken breast and cook for 4–5 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be fully cooked at this stage.
- 3
Add the sliced sun-dried tomatoes, minced garlic, and Italian seasoning. Cook for 30–60 seconds, stirring constantly, until fragrant.
- 4
Pour in the chicken broth and light cream, then add the dry farfalle. Stir well and bring the liquid to a gentle boil.
- 5
Reduce the heat to medium-low, cover the pan, and simmer for 12–15 minutes, or until the pasta is al dente and the chicken is fully cooked. Stir every 2–3 minutes to prevent the pasta from sticking and to ensure even cooking.
- 6
Add the baby spinach and stir for 1–2 minutes, until wilted.
- 7
Remove the pan from the heat and stir in the grated Parmesan until melted and the sauce is smooth and creamy.
- 8
Let the pasta rest for 2–3 minutes so the sauce can thicken, then stir once more and serve warm.
