Description
Creamy Tuscan Chicken Pasta is a delightful dish combining tender seasoned chicken breast with a rich and flavorful sauce made from sun dried tomatoes, garlic, basil, and creamy Parmesan. Tossed with linguine and fresh spinach, this recipe delivers a comforting, restaurant-quality meal that's easy to prepare in just 35 minutes.
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 & 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 extra to serve
- 2 tbsp Fresh Basil, finely diced, plus extra to serve (~1/2 bunch)
- 2 large handfuls Baby Spinach (~60g/2oz)
Instructions
- Prepare the chicken: Horizontally slice the chicken breast through the center to create 2 even-sized pieces. Evenly coat each side with smoked paprika, oregano, onion powder, salt, and black pepper.
- Cook the chicken: Heat sun dried tomato oil in a large pan over medium-high heat. Once hot, add the chicken and fry for about 3-4 minutes on each side until lightly charred and just cooked through. Remove from pan, rest briefly, then slice into thin strips just before needed.
- Cook the pasta: Add the pasta to a large pot of well-salted boiling water and cook until al dente. Do not drain—reserve the pasta water.
- Make the sauce: Lower the pan heat to medium. Melt butter in the same pan, then add the finely diced garlic and fry for 10-20 seconds without burning. Stir in tomato puree and fry for about 1 minute. Add chicken stock and double cream, then stir in sun dried tomatoes, basil, and 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 directly from the pot into the pan with the sauce, tossing to coat evenly.
- Finish the dish: Add the sliced chicken along with any resting juices into the pan. Toss everything together until the sauce thickens and clings to the pasta. If the sauce gets too thick, add a splash of reserved pasta water to loosen it.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve immediately with extra fresh basil and grated Parmesan if desired.
Notes
- Chicken Thickness: Slice the chicken thinly so it cooks quickly and evenly, about 3 minutes per side. It continues cooking slightly as it rests.
- Sauce Consistency: The sauce should be thick initially but will thin as spinach wilts and pasta is added. It should coat the pasta well without being watery.
- Chicken Stock: Use pre-made chicken stock or dissolve half an Oxo cube in 80ml boiling water for convenience.
- Servings & Calories: The recipe makes 2 servings; calorie count is estimated by dividing the whole recipe by 2.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
