Description
Creamy Tuscan Chicken Pasta is a delicious, comforting dish featuring tender chicken breast seasoned and pan-fried, tossed with linguine in a rich, creamy sauce made with sun-dried tomatoes, garlic, fresh basil, spinach, and Parmesan cheese. This recipe delivers a perfect balance of smoky, savory, and fresh flavors in a quick and easy meal.
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
- 200g / 7oz Long-Cut Pasta (Linguine recommended)
- 1 tbsp Butter
Sauce and Garnish
- 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 finely diced Fresh Basil, plus more to serve if desired (~1/2 bunch)
- 2 large handfuls Baby Spinach (~60g/2oz)
Instructions
- Prepare and Season Chicken: Horizontally slice the chicken breast right through the centre to create 2 even-sized thinner breasts. Evenly coat each side with smoked paprika, oregano, onion powder, salt, and black pepper.
- Cook Chicken: Heat sun dried tomato oil in a large pan over medium-high heat until hot. Add the chicken breasts and fry for about 3 minutes each side until lightly charred and just cooked through. Remove the chicken to 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. Do not drain the pasta water.
- Make Sauce: Lower heat to medium and melt butter in the same pan. Add finely diced garlic and fry for 10-20 seconds carefully to avoid burning. Stir in tomato puree and fry for about one minute. Pour in chicken stock and double cream, then add diced sun dried tomatoes, basil, and Parmesan. Bring to a gentle simmer and lower the heat.
- Add Spinach and Combine: Stir in the baby spinach until it just starts to wilt, keeping in mind it will continue wilting after. Using tongs, transfer the cooked pasta directly from the pot into the pan with the sauce and toss to coat.
- Finish the Dish: Add the sliced chicken along with its resting juices to the pasta and toss well. Continue tossing until the sauce thickens and clings to the pasta. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve immediately garnished with extra fresh basil and Parmesan if desired.
Notes
- Chicken Thickness: Slice the chicken thinly so it cooks quickly and continues cooking slightly while resting and after being added back to the pasta. Aim for about 3 minutes per side, no more than 4.
- Sauce Consistency: The sauce should be thick initially but will thin as spinach wilts and pasta is combined. Ensure the sauce thickens properly when tossing pasta; it should be creamy and cling well, not watery.
- Stock: Use ready-made chicken stock for convenience, or dissolve half an Oxo cube in 80ml boiling water as an effective alternative.
- Calories: The nutritional information is estimated for one serving, assuming the full recipe serves two.
Nutrition
- Serving Size: 1 serving (half recipe)
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
