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Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta

This Creamy Tuscan Chicken Pasta is creamy, packed with flavour and so simple to make!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 2 plates
Calories 1104 kcal

Equipment

  • Sharp Knife & Chopping Board
  • Large Pan & Wooden Spoon
  • Large Pot & Tongs
  • Fine Cheese Grater

Ingredients
  

Chicken

  • 250 g Chicken Breast cut in half
  • 0.5 teaspoon Smoked Paprika
  • 0.5 teaspoon Oregano
  • 0.25 teaspoon Onion Powder
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Black Pepper
  • 1 tablespoon Sun Dried Tomato Oil from the jar (sub olive oil)

Pasta

  • 200 g Long-Cut Pasta (I use Linguine)
  • 1 tablespoon Butter
  • 3 cloves Garlic finely diced
  • 1 tablespoon Tomato Puree (Tomato Paste in US)
  • 80 ml Chicken Stock
  • 160 ml Double Cream
  • 90 g Sun Dried Tomatoes finely diced
  • 30 g Parmesan freshly grated, plus more to serve if desired
  • 2 tablespoon Fresh Basil finely diced, plus more to serve if desired (~½ bunch)
  • 60 g Baby Spinach (~2oz)

Instructions
 

  • Horizontally slice the chicken breast right through the centre to create 2 even-sized breasts. Evenly coat each side with the seasoning.
  • Add the oil to a large pan over medium-high heat. Once hot, add the chicken and fry for a few minutes on each side until lightly charred and just about cooked through the centre. Place on a plate to one side and slice into thin strips just before needed.
  • At this point add the pasta to well-salted boiling water and cook until al dente. Don't drain.
  • Lower the pan heat to medium and melt the butter. Add the garlic and fry for 10-20 seconds, then stir in the tomato puree and fry for another minute or so (be careful the garlic doesn't burn). Stir in the stock and cream, then stir in the sun dried tomatoes, basil and parmesan. Bring to a gentle simmer, then lower the heat.
  • Stir in the spinach until it just begins to wilt (keep in mind it will continue wilting). Use tongs to transfer the pasta straight from the pot in the pan and toss until coated in the sauce. Add the chicken + all the resting juices and continue tossing the pasta until the sauce is no longer watery. It should thicken around and cling to the pasta. If the sauce overthickens just toss in a splash of the leftover pasta water.
  • Check for seasoning and adjust with salt and pepper, then serve with extra basil and parmesan if desired.

Notes

The chicken should be relatively thin after you slice it, so it won't take long to cook. Plus, it'll continue cooking slightly as it rests and when added back to the pasta. The sauce should be pretty thick from the get go, which is fine, because it thins out as the spinach wilts and when you add the pasta. Just make sure it thickens up properly when you toss the pasta. It should still be saucy, but not watery at all.

Nutrition

Serving: 1plateCalories: 1104kcalCarbohydrates: 113.92gProtein: 50.32gFat: 53.46gSaturated Fat: 26.513gPolyunsaturated Fat: 4.388gMonounsaturated Fat: 17.841gTrans Fat: 0.376gCholesterol: 229mgSodium: 891mgPotassium: 2619mgFiber: 17.7gSugar: 20.41gVitamin A: 5220IUVitamin C: 28.9mgCalcium: 287mgIron: 6.91mg
Keyword chicken pasta, creamy pasta, Creamy Tuscan Chicken Pasta, easy dinner, Italian Cuisine, Tuscan chicken
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