Tuscan Chicken Pasta with Cherry Tomatoes and Spinach
Chicken and pasta in a Parmesan cream sauce with softened cherry tomatoes and wilted spinach.
Ingredients
Main Ingredients
- 2 chicken breasts diced
- 8 oz pasta fettuccine or penne
- 1 cup heavy cream
- 1 cup cherry tomatoes halved
- 2 cups spinach fresh spinach is best
- 2 cloves garlic minced
- 1/2 cup Parmesan cheese grated
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- Italian seasoning to taste; Add for extra flavor
Instructions
Instructions
- Cook 8 ounces pasta according to the package until al dente. Reserve a little cooking water, then drain.
- Heat 1 tablespoon olive oil over medium heat in a wide skillet. Season the diced chicken with salt, pepper, and Italian seasoning; cook, turning, until browned and 165°F internally, then transfer to a plate.
- Add the remaining 1 tablespoon oil and garlic; stir for about 1 minute until fragrant. Add tomatoes and cook until softened, then stir in spinach until wilted.
- Reduce the heat, add cream, and bring to a gentle simmer. Remove from the heat, stir in Parmesan gradually, and toss in pasta, loosening with reserved water if needed.
- Fold in chicken and its juices off the heat. Taste, adjust seasoning, and divide into four portions.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat gently to 165°F throughout, stirring with a small splash of water as needed.