Description
Creamy Tuscan Chicken Pasta is a flavorful and comforting dish featuring tender chicken breast, sun-dried tomatoes, fresh basil, and spinach in a rich and creamy sauce, all tossed with al dente linguine for a satisfying meal perfect for a cozy dinner.
Ingredients
Scale
Chicken
- 1x 250g/9oz Chicken Breast
- 1/2 tsp Smoked Paprika
- 1/2 tsp Oregano
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Sun Dried Tomato Oil (or olive oil)
Pasta and Sauce
- 200g / 7oz Long-Cut Pasta (Linguine recommended)
- 1 tbsp Butter
- 3 cloves Garlic, finely diced
- 1 tbsp Tomato Puree (Tomato Paste)
- 80ml / 1/3 cup Chicken Stock
- 160ml / 2/3 cup Double/Heavy Cream
- 90g / 3oz Sun Dried Tomatoes, finely diced
- 30g / 1oz Freshly grated Parmesan, plus more to serve if desired
- 2 tbsp Fresh Basil, finely diced, plus more to serve (~1/2 bunch)
- 2 large handfuls Baby Spinach (~60g/2oz)
Instructions
- Prepare Chicken: Horizontally slice the chicken breast through the center to create two even-sized pieces. Evenly coat each side with smoked paprika, oregano, onion powder, salt, and black pepper for seasoning.
- Cook Chicken: Heat sun-dried tomato oil in a large pan over medium-high heat. Once hot, add the chicken pieces and fry for about 3 minutes on each side until lightly charred and just cooked through. Remove from pan, place on a plate, and slice into thin strips just before adding to the pasta.
- Cook Pasta: Add the pasta to well-salted boiling water and cook until al dente according to package instructions. Do not drain; reserve pasta water.
- Make Sauce Base: Lower pan heat to medium and melt the butter. Add diced garlic and fry for 10-20 seconds, stirring to avoid burning. Stir in the tomato puree and cook for another minute until fragrant.
- Add Liquids and Vegetables: Stir in the chicken stock and heavy cream, then add diced sun-dried tomatoes, fresh basil, and grated Parmesan. Bring the mixture to a gentle simmer, then reduce heat to low.
- Wilt Spinach: Stir in the baby spinach until it just begins to wilt. Remember it will continue wilting after removal from heat.
- Toss Pasta and Chicken: Using tongs, transfer the pasta directly from the pot into the sauce pan and toss well to coat the pasta in sauce. Add the sliced chicken and any resting juices, continuing to toss until the sauce thickens and clings to the pasta. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
- Season and Serve: Taste and adjust seasoning with salt and pepper. Serve immediately with extra fresh basil and Parmesan if desired.
Notes
- Chicken: Slice relatively thin for quick cooking and ensure it remains juicy by resting before slicing. Cook for about 3 minutes per side, maximum 4 if thick.
- Sauce: Should be thick initially but will thin out when spinach wilts and pasta is added. Final sauce should be creamy but not watery.
- Stock: Use ready-made chicken stock or dissolve half an Oxo cube in 80ml boiling water for perfect quantity.
- Calories: Nutritional info assumes recipe is divided into two servings.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
