Introduction
Tuscan Grilled Chicken Pasta is a creamy, flavorful dish inspired by the rustic cuisine of Tuscany, Italy. It combines smoky grilled chicken, sun-dried tomatoes, spinach, and a garlic Parmesan cream sauce over al dente pasta. This dish strikes a perfect balance between indulgence and wholesome Mediterranean flavors—ideal for both weeknight dinners and special occasions.
🍝 Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
Salt and black pepper to taste
For the Pasta:
8 oz fettuccine or penne pasta
1 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes (in oil), drained and chopped
2 cups baby spinach
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Fresh basil (optional, for garnish)
👨🍳 Instructions
Marinate & Grill Chicken
Rub chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
Grill on medium-high heat for 6–7 minutes per side or until fully cooked (internal temp 165°F/74°C).
Let rest, then slice into strips.
Cook Pasta
Cook pasta according to package instructions until al dente.
Drain and set aside. Reserve ½ cup pasta water.
Prepare Sauce
In a large skillet, heat butter and olive oil over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add sun-dried tomatoes and cook for 1–2 minutes.
Stir in heavy cream, bring to a simmer.
Add Parmesan cheese and red pepper flakes. Stir until melted and smooth.
Add spinach and cook until wilted.
If the sauce is too thick, stir in reserved pasta water a little at a time.
Combine & Serve
Toss the cooked pasta into the sauce.
Top with grilled chicken strips.
Garnish with fresh basil and extra Parmesan if desired.
🖼️ Description
This dish features tender grilled chicken with a smoky char, nestled over a bed of creamy pasta enriched with the tang of sun-dried tomatoes and the earthiness of spinach. The Parmesan cream sauce ties it all together with a silky finish and a hint of heat from crushed red pepper. It’s indulgent but still feels fresh, thanks to the Mediterranean ingredients.
✅ Tips for Success
Chicken Tip: Use a meat thermometer to avoid overcooking the chicken. 165°F is perfect.
Sauce Tip: Add cream slowly and don’t boil it—simmer gently to prevent curdling.
Pasta Tip: Always salt your pasta water well. It adds flavor to the whole dish.
Shortcut Tip: Use rotisserie chicken if you’re short on time.
Make It Lighter: Substitute half-and-half or milk with a bit of cornstarch for a lighter sauce.
