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Creamy Tuscan Chicken Pasta

This hearty pasta dish is loaded with tender chicken, sun-dried tomatoes and fresh spinach in a creamy parmesan cheese sauce. Delish!
Course Main Course
Cuisine Italian
Keyword chicken, pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 serves

Ingredients

  • 1 box pappardelle pasta
  • 300 g chicken breast sliced
  • 2 cloves garlic crushed
  • 80 g sun-dried tomatoes
  • 1 tsp Italian herbs
  • 250 ml chicken stock
  • 200 ml light thickened cream
  • 60 g baby spinach
  • 20 g parmesan cheese

Instructions

  • Cook the pasta according to the package directions. Drain and set aside.
  • Meanwhile, heat a large frypan over medium-high heat. Add the chicken and season with salt and pepper. Cook until almost cooked through and golden brown, about 5–7 minutes. Set aside.
  • Add the garlic to the same pan and sauté for about 1 minute. Add the sun-dried tomatoes and cook for 1–2 minutes.
  • Gradually whisk in the chicken stock, followed by the cream. Cook and stir until smooth. Add the spinach and chicken, and continue to stir until the sauce has slightly thickened and the spinach has wilted.
  • Stir in the Parmesan cheese, then add the cooked pasta and toss until well combined. Enjoy!

Notes

UPF-Friendly Swaps

To keep this recipe closer to minimally processed foods, choose:
  • Pasta: Choose a pasta made from simple ingredients, such as durum wheat semolina and water.
  • Sun-dried tomatoes: Choose tomatoes packed in oil with minimal added ingredients.
  • Chicken stock: Choose a salt-reduced stock with simple, recognisable ingredients and no added flavour enhancers.
  • Thickened cream: Choose a cream with minimal added ingredients and no unnecessary thickeners where possible.
  • Parmesan: Choose real Parmesan cheese block rather than processed cheese products.
Always check ingredient labels, as brands vary.