Healthy Tuscan Chicken Pasta Recipe

I can’t resist a bowl of creamy Tuscan Chicken Pasta that blends tender chicken, zesty garlic, and sun-dried tomatoes with light cream, Parmesan, and fresh spinach. Every bite bursts with flavor, making it a healthy indulgence that excites my taste buds. I always savor every delightful bite.

I’ve been experimenting with this Healthy Tuscan Chicken Pasta recipe and its become one of my favorites. I love that its a hearty dish that still won’t overload you with calories.

Using 1 lb of boneless, skinless chicken breasts seasoned with salt and pepper lets me control the flavor while keeping it lean. I cook the chicken in 2 tbsp olive oil with 3 minced garlic cloves to really bring out that savory base.

Then I add 1 cup low-sodium chicken broth and 1 cup light cream to form a luscious sauce. The whole wheat pasta not only adds a nutty taste but also provides fiber, while 1/2 cup grated Parmesan cheese gives an extra punch of protein and calcium.

I stir in 1 cup baby spinach and 1/2 cup chopped sun-dried tomatoes for vitamins and color. I always season it with 1/2 tsp dried Italian herbs and sometimes finish it off with 1/4 cup fresh basil for a bright finish.

It’s perfect for my Instant Pot or slow cooker dinners and fits perfectly into a healthy lifestyle plan.

Why I Like this Recipe

I like this recipe for a bunch of reasons. For one, the flavor is amazing—the mix of creamy sauce, garlic, and sun-dried tomatoes really gives it a kick that I just can’t get enough of. I also love that it uses healthier ingredients like whole wheat pasta and light cream so I can indulge a bit without feeling guilty. Another thing is how simple it is to make; whether I’m using my Instant Pot, slow cooker, or just the stove, I can whip it up even on busy days. Lastly, the fresh basil and Parmesan add a really nice touch that makes every bite feel special, and that totally makes me happy.

Ingredients

• Chicken breasts are lean and high in protein making the dish filling and hearty.
• Olive oil adds healthy fats and a rich flavor while cooking the chicken just right.
• Garlic gives a zesty aroma and tangy taste that makes the dish extra appetizing.
• Spinach is packed with vitamins and fiber, boosting the meal’s nutrition and color.
• Sun-dried tomatoes offer a tangy, sweet burst that balances the savory flavors perfectly.
• Whole wheat pasta supplies complex carbohydrates for energy and keeps the recipe well rounded.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper to taste
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 cup light cream or half and half
• 1/2 cup grated Parmesan cheese
• 1 cup baby spinach
• 1/2 cup sun-dried tomatoes, chopped
• 8 oz whole wheat pasta (penne works great)
• 1/2 tsp dried Italian herbs
• Optional: 1/4 cup fresh basil, chopped

How to Make this

1. Season the chicken pieces with salt and pepper. Heat 2 tbsp of olive oil in a large pan or Instant Pot on sauté mode.

2. Add the chicken to the pan and cook until it’s nicely browned on all sides.

3. Toss in the minced garlic and cook for about 1 minute until fragrant.

4. Stir in the chopped sun-dried tomatoes and 1/2 tsp of dried Italian herbs.

5. Pour in 1 cup of low-sodium chicken broth, then add the 8 oz whole wheat pasta and mix well.

6. Switch to simmer mode (or close the Instant Pot and set to cook under pressure for about 5 minutes) so that the pasta cooks through and absorbs the broth.

7. Once the pasta is tender, stir in 1 cup of light cream (or half and half) and 1/2 cup of grated Parmesan cheese.

8. Mix in the baby spinach and let it wilt into the creamy sauce.

9. Taste and season with extra salt and pepper if needed.

10. If using, sprinkle the 1/4 cup of chopped fresh basil on top, then serve warm and enjoy your healthy Tuscan chicken pasta!

Equipment Needed

1. Cutting board – needed for chopping the garlic, sun-dried tomatoes, and basil
2. Chef’s knife – essential to slice the chicken and chop other ingredients
3. Large skillet or Instant Pot – used to brown the chicken, saute the garlic, and simmer the pasta in the broth
4. Measuring cups and spoons – to accurately measure the oil, broth, herbs, cream, and Parmesan cheese
5. Wooden spoon or spatula – for stirring ingredients during cooking
6. Bowl – useful to season the chicken pieces with salt and pepper before cooking
7. Tongs – handy for flipping the chicken pieces to get an even brown on all sides

FAQ

Healthy Tuscan Chicken Pasta Recipe Substitutions and Variations

• If you dont have chicken breasts, try using turkey breast or even firm tofu if you’re lookin for a different kick
• You can swap the low-sodium chicken broth for a low-sodium vegetable broth which works real well in enhancing flavors
• If you dont have light cream, use coconut cream or cashew cream for some dairy free goodness
• Instead of Parmesan cheese, nutritional yeast is a solid alternative if you’re keeping it dairy free
• For whole wheat pasta, you can use a gluten free pasta like penne if thats what you have on hand

Pro Tips

1. When you’re browning the chicken, don’t crowd the pan too much, because it can steams the meat instead of giving it that nice crusty sear. Give each piece enough room so they all turn out golden and flavorful.

2. Be careful with the garlic; it only needs about a minute in the pan before it burns. Once it starts to smell really good, it’s time to move on, or else you might end up with a bitter taste.

3. After the pasta is done, lower the heat before stirring in the cream and Parmesan. If you add them too fast or on too high a heat, the sauce might split and lose its smooth texture.

4. Throughout cooking, taste as you go and season a bit more salt and pepper if needed. This way you build layers of flavor and avoid any one ingredient overpowering the dish.