Description
Creamy Tuscan Chicken Pasta combines tender, seasoned chicken breasts with linguine pasta in a rich and flavorful sauce of garlic, sun-dried tomatoes, fresh basil, and creamy Parmesan. This comforting dish is quick to make, featuring a luscious cream sauce that perfectly coats the pasta and spinach for a deliciously satisfying meal.
Ingredients
Scale
Chicken
- 1 x 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 extra to serve
- 2 tbsp finely diced Fresh Basil, plus extra to serve (~1/2 bunch)
- 2 large handfuls Baby Spinach (~60g / 2oz)
Instructions
- Prepare and Season Chicken: Horizontally slice the chicken breast through the center to create two even-sized pieces. Evenly coat each side of the chicken with smoked paprika, oregano, onion powder, salt, and black pepper.
- Cook Chicken: Heat the 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 nearly cooked through. Remove the chicken and set it aside on a plate.
- Cook Pasta: Add the pasta to well-salted boiling water and cook until al dente according to package instructions, usually about 8-10 minutes. Do not drain the pasta; reserve the water for later use.
- Make the Sauce: Reduce the pan heat to medium and melt the butter. Add the finely diced garlic and fry for 10-20 seconds until fragrant, being careful not to burn it. Stir in the tomato puree and continue frying for about one minute.
- Add Liquids and Flavorings: Pour in the chicken stock and heavy cream, then stir in the diced sun-dried tomatoes, fresh basil, and grated Parmesan. Bring the mixture to a gentle simmer and then reduce the heat slightly to maintain a low simmer.
- Add Spinach and Combine Pasta: Stir the baby spinach into the sauce until it just begins to wilt. Using tongs, transfer the cooked pasta directly from the pot into the pan, tossing to coat thoroughly with the sauce.
- Slice Chicken and Combine: Thinly slice the rested chicken breast and add it along with any juices back into the pan. Continue tossing the pasta and chicken to ensure the sauce thickens and clings to everything. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it slightly.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Serve garnished with extra fresh basil and grated Parmesan if desired.
Notes
- Chicken Thickness: Slice chicken thinly so it cooks quickly and continues cooking during resting, aiming for about 3 minutes per side.
- Sauce Consistency: The sauce should be thick initially but will thin out as spinach wilts and pasta is added; make sure it clings to the pasta without becoming watery.
- Stock Preparation: Use ready-made chicken stock or dissolve half a chicken stock cube in 80ml boiling water for convenience.
- Calories: Nutritional info provided is for half the recipe, approximately one serving.
Nutrition
- Serving Size: 1 serving (half recipe)
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 140 mg
