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Creamy Tuscan Chicken
This is one of our favorite ways to prepare boneless, skinless chicken breasts. Made with heavy cream, chicken broth, Parmesan cheese, spinach, and sun-dried tomatoes. So simple, yet so special. Served over Artisan mushroom tagliatelle pasta, perfection. This is one of those recipes that comes together quickly and effortlessly. The flavors come together beautifully. One bite and you’ll be coming back for more. You can serve Creamy Tuscan Chicken over any style pasta you like but lately we have been into ‘Artisan’ style, flavored pasta. We served this creamy chicken dish over mushroom tagliatelle.
A delicious main dish your whole family will love.
- 2 tablespoons olive oil
- 1 cup heavy cream or evaporated milk
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup Parmesan cheese
- 1 cup frozen spinach, thawed and squeezed dry
- 1/2 cup sun-dried tomatoes, sliced
- 1 12 oz package Artisanal mushroom tagliatelle pasta
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream or evaporated milk, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan, heat through. Serve over pasta