Indulge in a rich, velvety, and flavor-packed Tuscan-style spaghetti dish that combines jumbo noodles with a creamy garlic-parmesan sauce. This pasta is studded with sun-dried tomatoes, fresh spinach, and tender chicken, offering a wholesome, satisfying meal perfect for any occasion.
Ingredients
- 16 oz jumbo spaghetti
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast (cut into cubes)
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 cup sun-dried tomatoes (packed in oil), chopped
- 2 cups fresh spinach leaves
- 1½ cups heavy cream
- 1 cup grated parmesan cheese
- 1 cup chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook jumbo spaghetti according to package instructions. Drain and set aside.
- Prepare the chicken:
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown and fully cooked, about 6-8 minutes. Remove and set aside.
- Sauté the aromatics:
- In the same skillet, add the chopped onions and cook until soft and translucent, about 3-4 minutes. Add garlic and cook for an additional 1-2 minutes until fragrant.
- Make the sauce:
- Stir in the sun-dried tomatoes, chicken broth, and Italian seasoning. Simmer for 5 minutes, allowing the flavors to meld.
- Reduce heat to low, pour in the heavy cream, and bring to a gentle simmer. Stir in the grated parmesan cheese and cook until the sauce thickens slightly.
- Add spinach and chicken:
- Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
- Return the cooked chicken to the skillet and toss to combine everything in the sauce.
- Toss with pasta:
- Add the cooked jumbo spaghetti to the skillet and toss to coat the pasta evenly with the creamy sauce.
- Serve:
- Serve hot, garnished with fresh basil and extra parmesan if desired.
Enjoy your delicious Jumbo Creamy Tuscan Spaghetti!