Chicken Pasta

Tuscan Chicken Pasta

Please note: Unless specially stated, all recipes are meant to be consumed by humans, not dogs like Cheddar :)

This pasta has a wonderful creamy garlic sauce with tomatoes, spinach, and simple seasoned chicken. It’s a great weeknight recipe!


  • 1.5 lb thin-sliced boneless, skinless chicken breast

  • Salt, pepper, and thyme to season the chicken

  • 1 cup heavy cream

  • 1 cup chicken stock

  • 1/2 cup grated Parmesan

  • 5oz baby spinach, roughly chopped

  • 1 large tomato, diced (sun-dried tomatoes are also good here!)

  • 3 tablespoons of olive oil

  • 4 cloves garlic, minced

  • 1/2 yellow onion, diced

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 tablespoon parsley

  • 1 box (16oz) linguine pasta


  • First, we’ll cook the chicken. Season both sides of of each piece of chicken generously with salt, pepper, and thyme. Heat a pan or skillet over medium-high heat with 2 tablespoons of oil. Place two chicken thighs into the pan at a time (be careful because the oil will likely pop a bit). Cook the chicken for five minutes on each side, until cooked through and golden brown. Remove the chicken to a plate, cut into strips, and clean out your pan.
  • In a large pot, boil salted water. Cook and drain the linguine according to the packaging.
  • While the pasta is cooking, you can start on the sauce. Add 1 tablespoon of oil to your clean pan or skillet, and bring to a medium heat. Add minced garlic and chopped onions to the pan and saute until the onions are clear. Stir in chopped tomatoes and spinach until the spinach is wilted.
  • Add cream, chicken stock, 1 teaspoon salt, and 1 teaspoon pepper into the pan and bring to a simmer. Turn off the heat and stir in parmesan and parsley until the sauce has thickened slightly.
  • Serve sauce over pasta with strips of cooked chicken on top.

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