ET Celebrity Chef of the Month: Creamy Tuscan Garlic Chicken

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Art Department
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56

A Little Story from My Kitchen
After traveling to Italy with my family in 2019, I fell in love with a delicious creamy chicken dish made with sun-dried tomatoes. The incredible flavors and fresh ingredients we experienced there inspired me to come home and recreate dishes that are vibrant, colorful, and full of flavor. This recipe has become one of my favorites—it’s always a hit with guests and never fails to impress. – Rachel of Hauppauge

THIS IS WHAT YOU NEED

  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
    1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup Parmesan cheese
  • 2 cups spinach, chopped
  • 1 cup sun-dried tomatoes
  • 1/2 pound pasta (penne or rigatoni)

THIS IS WHAT YOU DO

  1. Season both sides of the chicken with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3–5 minutes per side, or until each side is golden brown and the chicken is fully cooked, with no pink remaining in the center. Transfer the chicken to a plate and set aside.
  3. Start to cook the pasta for 10–12 minutes.
  4. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt.
  5. Add the chicken back to the pan and serve over the pasta.

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