Any type of pasta, from pappardelle to penne, can be used in this simple ONE-POT recipe for Tuscan Chicken Pasta. You'll adore the flavorful chicken, the creamy sauce, the sundried tomatoes, and the spinach.
Tuscan Chicken Pasta
You've found the right place if you're looking for a flavorful and simple to-prepare creamy one-pot pasta recipe. Although I have been making this recipe for a long time, I recently made some changes to enhance the flavor even further.
How to Make It
The chicken should be seasoned and seared in olive oil until golden and fully cooked on each side. Set it aside, give it five minutes to rest, and then cut it into bite-sized pieces.
Melt butter over medium heat in the same pan. Red pepper flakes, oregano, tomato paste, white wine, and garlic should all be added. The pan's bottom can be "cleaned" using a silicone spatula. Halve the amount in 3–4 minutes.
Stir in the half-and-half and sundried tomatoes after adding the chicken broth and bringing to a boil.
Put the uncooked pasta in and allow the water to boil again. Cook according to the package instructions.
Sprinkle the cheese gradually while lowering the heat. To combine, stir. Reintroduce the spinach and the chicken. Stir for one to two minutes, then fully heat. Serve!
Storage
Refrigerate for up to 3 days or freeze for up to 3 months after placing in an airtight container. For quick lunches, I like to freeze this pasta and reheat it later. Cream-based pasta doesn't always reheat as well.
Ingredients
- 2-3 tablespoons of olive oil
- 1 large, boneless
- 3 teaspoons Italian seasoning
- Salt/Pepper
- 1 tablespoon salted butter
- 3 cloves of garlic
- ¼ cup dry white wine
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 pinch of red pepper flakes (optional)
- 2 cups of chicken broth
- 1 ¼ cups half cream/half milk
- ⅓ cup sundried tomatoes
- ½ lb. pasta
- ½ cup Parmesan cheese
- ¼ cup Romano cheese
- 2 cups of spinach
Tuscan Chicken Pasta
Ingredients
- 2-3 tablespoons olive oil
- 1 large boneless skinless chicken breast, equal to 1 lb.
- 3 teaspoons Italian seasoning
- Salt/Pepper, to taste
- 1 tablespoon salted butter
- 3 cloves garlic, minced
- ¼ cup dry white wine, see notes
- 1 tablespoon tomato Paste
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes, optional
- 2 cups chicken broth
- 1 ¼ cups half and half, (half cream/half milk)
- ⅓ cup sundried tomatoes, drained and chopped
- ½ lb . pasta, any kind. I used pappardelle
- ½ cup Parmesan cheese, grated
- ¼ cup Romano cheese, grated
- 2 cups spinach
Instructions
Season and sear the chicken:
- Slice the chicken into 3 thinner slices and pat completely dry. Season each side with Italian seasoning and salt/pepper.
- Heat olive oil in a large pot over medium-high heat. Add the chicken and sear on each side for 4-5 minutes, until a golden brown crust has developed. Set aside once cooked through. Remove any leftover oil but keep the brown remnants in the pot. Let the chicken rest for 5 minutes, then cut into bite-sized pieces. Add any juice from the chicken plate to the pot.
Prepare the sauce and cook the pasta in it:
- Melt butter over medium heat. Add the garlic, wine, tomato paste, oregano, and red pepper flakes. Use a silicone spatula to “clean” the bottom and sides of the pan to incorporate more flavor into the sauce. Cook until thickened and reduced by half, 3-4 minutes.
- Add the chicken broth. Slowly stir in the half and half. Add the sundried tomatoes and bring to a gentle boil. Add the pasta and submerge it into the liquid. Let it come to a boil again and cook according to package instructions. Stir a few times throughout cooking to ensure pasta doesn't stick to the bottom. Taste test a noodle for doneness before proceeding.
- Reduce heat to low. Slowly sprinkle in the cheese and stir to incorporate until smooth.
Finish the Meal:
- Add the chicken and spinach and stir to combine. Heat 1-2 minutes, until chicken is heated and spinach is wilted. Serve!
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