Creamy Tuscan Chicken Pasta
Description
Some suppers just know how to make you feel like you've been invited to the table before you've even taken the first bite. This creamy Tuscan chicken pasta is one of those meals.
Tender pieces of seasoned chicken are tossed with pasta, wilted spinach, and sweet-tart sun-dried tomatoes in a silky garlic cream sauce. It's rich enough to feel indulgent, but balanced enough for a weeknight supper. And best of all, everything comes together in one skillet after the pasta is cooked.
Serve it with a simple green salad and you've got a supper that's hearty, colorful, and company-worthy without requiring a whole evening in the kitchen.
Ingredients
Instructions
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Cook the pasta. Prepare the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
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Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, Italian seasoning, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
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Add the aromatics. Reduce the heat to medium. Add the garlic and sun-dried tomatoes and cook for about 1 minute, stirring constantly, until fragrant.
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Build the sauce. Add the chicken broth and milk, stirring to loosen any browned bits from the bottom of the skillet. Reduce the heat to low.
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Make it creamy. Remove the skillet from the heat for a moment and stir in the Greek yogurt and Parmesan until smooth. Return to low heat and stir gently. Do not let the sauce boil, or the yogurt may separate.
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Add the spinach. Stir in the spinach and cook for 1 to 2 minutes, just until wilted.
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Bring it together. Add the cooked pasta to the skillet and toss until everything is coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
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Garnish and serve. Sprinkle with fresh basil and a little additional Parmesan, if desired. Serve warm
Note
Midge's Tip:
Greek yogurt is the secret little trick here. Stir it in gently over low heat rather than letting it boil, and you'll get a creamy sauce without needing a mountain of heavy cream.
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