Creamy Tuscan Chicken Pasta

Course: Dinner, Pasta

Ingredients:

• 8 oz (about 225g) fettuccine or your favorite pasta

• 1.5 lbs (about 680g) boneless, skinless chicken breasts, thinly sliced

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 1 cup spinach leaves, chopped

• 1 cup sun-dried tomatoes, sliced

• 1 cup artichoke hearts, chopped

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup grated Parmesan cheese

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Red pepper flakes (optional, for heat)

• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

2. Season the sliced chicken breasts with salt and black pepper.

3. In a large skillet or pan, heat olive oil over medium-high heat.

4. Add the chicken slices and cook until browned on both sides and fully cooked. Remove the chicken from the skillet and set aside.

5. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

6. Add cherry tomatoes, chopped spinach, sun-dried tomatoes, and artichoke hearts. Cook for another 2-3 minutes until the vegetables are softened.

7. Pour in the heavy cream and chicken broth, stirring to combine.

8. Lower heat and add grated Parmesan cheese, dried oregano, dried basil, and red pepper flakes (if using).

9. Allow the sauce to simmer for 2-3 minutes until it starts to thicken.

10. Return the cooked chicken to the skillet and toss everything together to coat the chicken and vegetables in the creamy sauce.

11. Add the cooked fettuccine or pasta to the skillet, tossing to coat it evenly in the creamy Tuscan sauce.

12. Taste and adjust the seasoning with salt and black pepper if needed.

13. Transfer the creamy Tuscan chicken pasta to serving plates or a platter.

14. Garnish with fresh basil or parsley and enjoy!

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