The Recipe My Mother-in-Law Actually Applauded

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A recipe that deserves applause? Sounds like an oxymoron, doesn’t it? But hold your whiskers 🐱‍👓, this isn’t just any recipe. It’s the recipe my mother-in-law actually applauded. Yes, you heard it right, an applause from my mother-in-law, the toughest critic I know!

Meet the star of our show 🌟 – the Creamy Tuscan Chicken Pasta. A heavenly combo of juicy chicken, sun-dried tomatoes, baby spinach, and a cream-based sauce, all nestled up in a bed of al dente pasta. It’s like a Michelin Star dish served right at home, without the hefty bill and fancy cutlery.

The Chicken Story Begins 🐔

Chicken is the absolute comfort food staple, but what gives this dish its charm is the way the chicken is seasoned and cooked. A good dash of Italian seasoning, a pinch of salt, and a drizzle of olive oil is all it takes. Saute until the chicken is golden brown and tender.

Tip: Use boneless chicken breasts for easy cooking and eating. But feel free to use bone-in chicken for extra flavor.

Once the chicken gets cozy with the flavors, it’s time to add the knights in shining armor – the sun-dried tomatoes and baby spinach 🍅🌿. They not only add color to the dish but also a burst of flavor that’s nothing short of extraordinary.

The Pasta and the Creamy Sauce: A Love Story

While the chicken is sizzling in the pan, let’s talk about the creamy sauce. It’s a blend of heavy cream, Parmesan cheese, and garlic – a trio that’s bound to steal the limelight in any dish. Once mixed, it forms a velvety and luxurious sauce that’s out of this world!

Tip: Don’t hold back on the garlic. It enhances the flavor and gives the sauce an irresistible aroma.

And let’s not forget the pasta 🍝! Boiled to perfection and mixed with the creamy sauce, it’s the heart of this dish. The sauce gets into the grooves of the pasta, making every bite a creamy delight.

As the pasta, sauce, and chicken unite, it’s almost impossible to resist diving right in! But wait, it gets better. A sprinkle of Parmesan on top and a quick broil gives this dish a beautiful golden crust that’s worth the wait.

Tip: Always reserve some pasta water. It helps adjust the consistency of the sauce and adds a lot of flavor.

When I served this Creamy Tuscan Chicken Pasta, the table went silent for a moment, then the applause followed. My mother-in-law was delighted. Not just a polite clap, but a genuine, heartfelt applause 👏. It was an unforgettable moment!

Creamy Tuscan Chicken Pasta

Course: DinnerCuisine: Italian


Prep time


Cooking time




Total time



A delicious blend of chicken, sun-dried tomatoes, baby spinach, pasta, and creamy sauce that will win everyone’s heart.


  • 2 boneless chicken breasts

  • 1 cup sun-dried tomatoes

  • 2 cups baby spinach

  • 500g pasta

  • 2 cups heavy cream

  • 1 cup Parmesan cheese

  • 4 cloves garlic, minced

  • Italian seasoning, salt, and olive oil


  • Season the chicken and sauté until golden brown.
  • Add sun-dried tomatoes and spinach to the pan. Cook for a few more minutes until the spinach is wilted.
  • In a separate pot, prepare the pasta as per the package instructions.
  • For the sauce, mix heavy cream, Parmesan cheese, and garlic in a bowl. Add it to the pan with chicken and let it simmer.
  • Combine the pasta with the sauce and chicken. Mix well.
  • Top with more Parmesan and broil until it forms a golden crust.


  • You can substitute heavy cream with half and half for a lighter version.
  • Feel free to add other vegetables like bell peppers or olives.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

Q: Can I use any other type of pasta?
A: Yes, you can use any pasta of your choice. However, fusilli or penne work best as they hold the sauce well.

Q: Can this dish be made ahead of time?
A: Yes, you can prepare the sauce and chicken ahead of time. Just cook the pasta and combine everything before serving.

Q: What can I use instead of sun-dried tomatoes?
A: You can use fresh cherry tomatoes or even roasted bell peppers.

Q: Can I freeze this dish?
A: It’s best to freeze the sauce separately and cook fresh pasta when ready to serve. The sauce can be frozen for up to a month.

Jamie Anderson
Jamie Anderson
Hey there! I'm Jamie Anderson. Born and raised in the heart of New York City, I've always had this crazy love for food and the stories behind it. I like to share everything from those "Aha!" cooking moments to deeper dives into what's really happening in the food world. Whether you're here for a trip down culinary memory lane, some kitchen hacks, or just curious about your favorite eateries, I hope you find something delightful!

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