Ingredients
Method
- Prep the frozen spinach Thaw the spinach and squeeze it bone-dry in a clean towel or paper towels until no liquid drips. Set aside.
- Boil the pasta Bring a large pot of water to a boil and salt it well. Cook the pasta until just al dente. Reserve about ½ cup pasta water, then drain.
- Season the chicken Season the chicken with kosher salt, black pepper, garlic powder, and Italian seasoning. Toss until evenly coated.
- Sear the chicken Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side, until browned and cooked through. Remove chicken to a plate.
- Build the flavor base Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and red pepper flakes (if using). Cook 30–60 seconds, stirring constantly. Add sun-dried tomatoes and 1 tablespoon of the oil from the jar. Stir 30 seconds.
- Make the creamy Tuscan sauce Add chicken broth and heavy cream. Simmer 3–4 minutes until slightly thickened.
- Add Parmesan and spinach Lower heat to medium-low. Stir in finely grated Parmesan until smooth. Add the thawed, squeezed-dry spinach and cook 1–2 minutes to heat through.
- Combine everything Add the pasta and cooked chicken back in and toss until fully coated. If the sauce is too thick, add reserved pasta water a splash at a time until glossy and silky. If the sauce is too loose, simmer 2–3 minutes and add a little more Parmesan.
- Optional lemon finish Off the heat, stir in lemon juice if using. Taste and adjust salt and pepper. Serve hot with extra Parmesan.
Nutrition
Notes
Pro Tips:
Pat your chicken completely dry and season 20 minutes before cooking—the salt will draw out moisture initially, then reabsorb, creating a better sear and more flavorful meat that won't water down your cream sauce. Buy sun-dried tomatoes packed in oil, not the dry ones. The oil carries concentrated tomato flavor that becomes part of your sauce base, and the tomatoes themselves won't turn leathery when reheated with the cream. After years of making this, I learned to reserve extra pasta water—like a full cup. The sauce will look too thick at first, but that starchy water lets you adjust consistency perfectly when reheating leftovers. Add spinach in two stages: half when the sauce is hottest to wilt completely, then the rest off heat. This gives you the best of both worlds—flavor integration and fresh color that won't turn muddy.
Pat your chicken completely dry and season 20 minutes before cooking—the salt will draw out moisture initially, then reabsorb, creating a better sear and more flavorful meat that won't water down your cream sauce. Buy sun-dried tomatoes packed in oil, not the dry ones. The oil carries concentrated tomato flavor that becomes part of your sauce base, and the tomatoes themselves won't turn leathery when reheated with the cream. After years of making this, I learned to reserve extra pasta water—like a full cup. The sauce will look too thick at first, but that starchy water lets you adjust consistency perfectly when reheating leftovers. Add spinach in two stages: half when the sauce is hottest to wilt completely, then the rest off heat. This gives you the best of both worlds—flavor integration and fresh color that won't turn muddy.
