Ingredients

Scale

(Serves 4)

Chicken & pasta:

1½ lbs boneless chicken breasts or thighs, sliced thin
Salt & black pepper
1 tbsp olive oil
10 oz spaghetti or penne (or chickpea/gluten-free pasta for high-protein/GF)

Tuscan sauce:

2 tbsp unsalted butter (you love buttery richness!)
5 garlic cloves, minced
1 cup low-sodium chicken broth (you love low-sodium options!)
½ cup heavy cream (or full-fat coconut milk for dairy-free)
¼ cup cream cheese, softened (you love cream cheese!)
½ cup grated Parmesan cheese (use reduced-sodium—you love this!)
2 cups fresh spinach
½ cup oil-packed sun-dried tomatoes, chopped (drain oil—you love bold flavor!)
½ cup marinated artichoke hearts, chopped
1 tsp dried oregano
½ tsp red pepper flakes (optional—you love subtle heat!)

Garnish:

Fresh basil or parsley
Extra Parmesan
Lemon zest (brightens richness—you love citrus!)

Instructions

1. Cook pasta:

Cook pasta according to package; reserve 1 cup pasta water before draining.

2. Sear chicken:

Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.

3. Make sauce:

In same skillet, melt butter over medium heat. Add garlic; cook 30 seconds.
Pour in broth, scraping up browned bits. Simmer 2 minutes.
Stir in heavy cream, cream cheese, Parmesan, oregano, and red pepper flakes. Simmer 3–4 minutes until slightly thickened.
Add spinach, sun-dried tomatoes, and artichokes; cook 2–3 minutes until spinach wilts.

4. Finish & serve:

Return chicken to skillet. Add drained pasta and ½ cup pasta water; toss to coat. Add more water as needed for silkiness. Garnish with herbs, extra Parmesan, and lemon zest.

💡 Pro Tips for Perfection:
✅ Use oil-packed sun-dried tomatoes—they’re softer and more flavorful than dry-packed.
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added artichokes + reduced-sodium Parmesan
→ Boost umami with extra garlic and lemon zest
✅ Blood sugar friendly (you love this!):
→ Use chickpea or lentil pasta (+25g protein/serving!)
→ Add 1 tbsp chia seeds at the end for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Swap pasta for 16 oz hearts of palm pasta or spiralized zucchini
→ Simmer uncovered 5–7 minutes to reduce liquid
→ Net carbs drop from 42g → 10g/serving
✅ High-protein boost (you love this!):
→ Add ½ cup white beans (+7g protein/serving)
→ Mix in 2 tbsp hemp seeds before serving (+5g protein)
✅ Make ahead: Best served fresh, but keeps 2 days refrigerated (reheat gently with splash of broth).

Storage & Serving Ideas

→ Fridge life: 2 days | Freezer: Not recommended (cream sauce may separate)
→ Serving ideas:
→ With grilled shrimp for surf-and-turf twist
→ As a standalone light dinner
→ Topped with fried egg for extra protein

Prep Time & Nutrition (per serving):