Perfect Creamy Tuscan Chicken You Can Make At Home!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is lower in calories and dairy-free.

Season chicken breasts with Italian garlic and herb seasoning, salt, and pepper.

If chicken breasts are thick, slice in half, butterfly, or pound thin for quicker cooking.

Heat a couple of tablespoons of oil in a pan over medium to medium-high heat.

Once oil is hot and chicken is added, sear chicken for several minutes per side until golden brown.

Cook chicken until it reaches an internal temperature of 165°F, either during searing or by finishing in the sauce or oven.

Remove chicken and reserve on a sheet tray if cooked through, or keep in the pan if finishing in the sauce later.

Sauté onions in the same pan for 7 to 10 minutes until soft, using a metal spatula to scrape up brown bits.

Add garlic and sauté for 30 seconds to a minute until fragrant.

Pour in white wine to deglaze the pan, raising the heat to medium-high to reduce the wine until syrupy.

Add spinach and sauté until wilted, then add sun-dried tomatoes and sauté for a couple of minutes to evaporate excess liquid.

Stir in cream and bring to a gentle simmer, monitoring to prevent boiling over.

If finishing chicken in the sauce, add it now and cook until it reaches 165°F, then remove from sauce to prevent overcooking.

Reduce sauce until it coats the back of a spoon, then turn off heat before adding Parmesan cheese to prevent breaking.

Taste the sauce and adjust seasoning with salt or more Parmesan if needed.

Cook spaghetti in a separate pot and reserve 1/4 cup pasta water before draining.

Toss spaghetti with the sauce, adding reserved pasta water as needed for consistency.

Plate the dish, optionally garnishing for a fancier presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens