Creamy Tuscan Chicken Fettuccine with Sun-Dried Tomatoes

Why You’ll Love This Recipe

• Weeknight-easy but dinner-party-worthy in 40 minutes.
• Luxuriously creamy sauce that clings to every fettuccine ribbon.
• Bright pops of sun-dried tomato, lemon zest, and baby spinach for balance.
• Seared, juicy chicken sliced over the top for a hearty finish.

Grocery List

• Produce: 1 lemon, 4 garlic cloves, 4 oz baby spinach, fresh basil (optional)
• Dairy: 1 cup heavy cream, Parmesan wedge (at least 3 oz), unsalted butter
• Pantry: 12 oz fettuccine, oil-packed sun-dried tomatoes, low-sodium chicken broth, extra-virgin olive oil, kosher salt, black pepper, Italian seasoning, sweet paprika, red pepper flakes (optional)

Full Ingredients

Pasta

• 12 oz fettuccine
• Kosher salt for pasta water (about 1.5 tbsp for a large pot; not absorbed)
• 3/4 cup reserved pasta water

Chicken

• 1.25 lb boneless, skinless chicken breasts (2 large), sliced horizontally into 4 cutlets
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Italian seasoning
• 1/2 tsp sweet paprika
• 1 tbsp extra-virgin olive oil (for searing)

Creamy Tuscan Sauce & Finish

• 1 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced (about 3 oz)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/4 tsp red pepper flakes (optional)
• 3/4 cup freshly grated Parmesan cheese (about 2.5 oz), plus more for serving
• 1 tsp finely grated lemon zest
• 2 tsp fresh lemon juice
• 1/2 tsp kosher salt (or to taste)
• 1/2 tsp freshly ground black pepper (or to taste)
• 4 cups baby spinach (about 4 oz)
• Fresh basil, thinly sliced, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the chicken and aromatics

Pat the chicken dry and slice each breast horizontally to make 4 even cutlets. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning, and 1/2 tsp sweet paprika. Mince the garlic, finely grate the lemon zest, slice the sun-dried tomatoes, and grate the Parmesan. Keep everything within reach.

Step 2: Boil the fettuccine

Bring a large pot of water (at least 4 quarts) to a rolling boil. Salt generously (about 1.5 tbsp kosher salt), add the fettuccine, and cook until al dente according to package time (usually 9–11 minutes). Reserve 3/4 cup pasta water, then drain. Do not rinse.

Step 3: Sear the chicken

Heat 1 tbsp olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the chicken cutlets and sear 4–6 minutes per side, adjusting heat as needed, until deeply golden and the thickest part reaches 165°F. Transfer to a plate, tent loosely with foil, and rest 5 minutes. Slice across the grain into strips, reserving any juices.

Step 4: Build the garlic-tomato base

Return the skillet to medium heat. Add 1 tbsp olive oil and 2 tbsp butter. When the butter foams, add the minced garlic and sliced sun-dried tomatoes. Cook, stirring, 30–60 seconds until fragrant (do not brown the garlic). Pour in 1 cup chicken broth, scraping up browned bits with a wooden spoon. Simmer 2 minutes to reduce slightly.

Step 5: Make it creamy and cheesy

Stir in 1 cup heavy cream and the red pepper flakes (if using). Bring to a gentle simmer and cook 3–4 minutes until the sauce lightly coats the back of a spoon. Reduce heat to low and gradually whisk in 3/4 cup Parmesan until smooth. Add 1 tsp lemon zest and 2 tsp lemon juice. Season with the remaining 1/2 tsp kosher salt and 1/2 tsp pepper (adjust to taste).

Step 6: Toss pasta and wilt spinach

Add the baby spinach to the skillet and stir until just wilted, 30–60 seconds. Add the drained fettuccine and toss to coat. Splash in reserved pasta water, a little at a time, until the sauce is glossy and clings to the noodles (you may not need all of it).

Step 7: Finish with chicken and serve

Fold the sliced chicken and any accumulated juices into the pasta. Taste and adjust seasoning. Plate the pasta in warm bowls and garnish with fresh basil and extra Parmesan. Serve immediately while hot.

Pro Tips

• Grate your own Parmesan. Pre-shredded cheese can clump and won’t melt as smoothly.
• Use a large skillet. You need space to toss the pasta so the sauce emulsifies instead of pooling.
• Control thickness with pasta water. Add just enough to create a silky, glossy coating.
• Cook chicken to 165°F, then rest. Slicing after a brief rest keeps it juicy.
• For extra flavor, replace some olive oil with a tablespoon of oil from the sun-dried tomato jar.

Variations

• Shrimp Tuscan Pasta: Swap chicken for 1 lb large shrimp, patted dry and seasoned. Sear 2 minutes per side; add back at the end.
• Mushroom-Bacon Twist: Crisp 4 slices bacon; sauté 8 oz cremini mushrooms in the drippings before building the sauce. Use less added salt.
• Greens Swap: Replace spinach with 3 cups chopped Tuscan kale; simmer in the sauce 4–5 minutes until tender before adding pasta.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat with a splash of broth, milk, or cream to loosen the sauce. For make-ahead, sear the chicken up to 2 days ahead and keep chilled; cook pasta 1 minute shy of al dente and toss with a teaspoon of oil to prevent sticking; build the sauce fresh for best texture. Freezing is not recommended due to the cream-based sauce.

Nutrition (per serving)

Approximate: 860 calories; 52 g protein; 70 g carbohydrates; 55 g fat; 5 g fiber; 980 mg sodium. Values will vary based on brands and salt used.