Description
Creamy Tuscan Chicken Pasta is a rich and flavorful dish featuring tender chicken breast cooked with sun dried tomatoes, fresh basil, and baby spinach in a creamy Parmesan sauce, served over linguine pasta. This skillet recipe is perfect for a comforting yet elegant meal ready in just over half an hour.
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)
- 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 finely diced Fresh Basil, plus more to serve if desired (~1/2 bunch)
- 2 large handfuls Baby Spinach (~60g/2oz)
Instructions
- Prepare the 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.
- Cook the Chicken: Add sun dried tomato oil to a large pan over medium-high heat. Once hot, add the chicken and fry for about 3 minutes on each side, until lightly charred and just cooked through. Remove and place on a plate. Slice into thin strips just before using.
- Cook the Pasta: Bring a large pot of well-salted water to a boil and add the pasta. Cook until al dente, then do not drain; reserve some cooking water.
- Make the Sauce: Lower the pan heat to medium and melt the butter. Add the diced garlic and fry for 10-20 seconds, then stir in the tomato puree and fry for about 1 minute, taking care not to burn the garlic. Stir in the chicken stock and double/heavy cream, followed by sun dried tomatoes, basil, and grated Parmesan. Bring to a gentle simmer and then reduce heat.
- Add Spinach and Combine: Stir in the baby spinach until it just begins to wilt. Using tongs, transfer the pasta from the pot directly into the pan and toss to coat with the sauce. Add the sliced chicken along with its resting juices and continue 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: Check the seasoning and adjust with salt and black pepper as needed. Serve immediately with extra fresh basil and Parmesan if desired.
Notes
- The chicken should be sliced thinly to ensure quick cooking and to allow residual heat to finish cooking when mixed with the pasta.
- The sauce should start thick and will thin out as spinach wilts and pasta is added; make sure it thickens again by tossing to coat the pasta well.
- For the chicken stock, you can use ready-made stock or dissolve half an Oxo cube in 80ml boiling water.
- Calorie estimate is based on dividing the whole recipe by 2 servings, suitable for 2 people.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
