Creamy Tuscan Chicken Pasta is a rich, one-pan style dish with seared chicken, pasta, a creamy garlic-Parmesan sauce, sun-dried tomatoes, and spinach.
Italian – Inspired
Ingredients
Chicken
- 2x 250g/9oz Chicken Breast
- 1 tsp EACH: Smoked Paprika, Oregano
- 0.5 tsp EACH: Onion Powder, Salt, Black Pepper
- 2 tbsp Sun Dried Tomato Oil, from the jar (sub olive oil)
Pasta
-
- 400g / 14oz Long-Cut Pasta (I use Linguine)
- 2 tbsp Butter
- 6 cloves of Garlic, finely diced
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 160ml / 0.67 cup Chicken Stock
- 320ml / 1.33 cup Double/Heavy Cream
- 180g / 6oz Sun Dried Tomatoes, finely diced
- 60g / 2oz freshly grated Parmesan, plus more to serve if desired
- 4 tbsp finely diced Fresh Basil, plus more to serve if desired (~1/2 bunch)
- 4 large handfuls of Baby Spinach (~60g/2oz)
Instructions
- Cook the pasta
Bring a large pot of generously salted water to a boil. Cook the linguine (or your preferred long-cut pasta) until al dente according to the package instructions. Reserve about 1 cup of the pasta water, then drain the pasta. - Prepare the chicken
Slice each chicken breast horizontally to create two thinner cutlets. In a small bowl, combine the smoked paprika, oregano, onion powder, salt, and black pepper. Coat both sides of the chicken evenly with the seasoning. - Sear the chicken
Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, or until golden brown and fully cooked through. Transfer to a plate and let it rest for a few minutes before slicing into strips. - Start the sauce
Reduce the heat to medium. Melt the butter in the same skillet, then add the diced garlic. Sauté for about 30 seconds until fragrant. Stir in the tomato purée and cook for 1–2 minutes to deepen its flavor. - Build the creamy sauce
Pour in the chicken stock, stirring to loosen any browned bits from the bottom of the pan. Add the heavy cream and bring the mixture to a gentle simmer. - Add the Tuscan flavors
Stir in the finely diced sun-dried tomatoes and let the sauce simmer for 2–3 minutes. Add the grated Parmesan a little at a time, stirring until completely melted and the sauce is smooth. - Finish the sauce
Fold in the chopped fresh basil and baby spinach. Cook for another 1–2 minutes until the spinach has wilted into the sauce. - Combine everything
Add the cooked pasta to the skillet and toss until evenly coated in the creamy sauce. If needed, add a splash of the reserved pasta water to loosen the sauce to your preferred consistency.
Serve
Arrange the sliced chicken over the creamy Tuscan pasta. Garnish with extra grated Parmesan, fresh basil, and freshly cracked black pepper if desired. Serve immediately while hot.
-
- The recipe makes about 4 servings.
- Taste and adjust the seasoning.
You can also follow the Instructions from the Video:
This dish pairs well with garlic bread, a simple green salad, or roasted broccoli.
Ready to Serve and Enjoy!