Description
Creamy Tuscan Chicken Pasta is a delicious and comforting dish featuring tender, seasoned chicken breast cooked to perfection and served with linguine pasta in a rich, creamy sauce made with sun dried tomatoes, garlic, fresh basil, spinach, and Parmesan cheese. This recipe delivers a delightful balance of smoky, herby, and creamy flavors perfect for an easy weeknight dinner.
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 recommended)
- 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 if desired
- 2 tbsp finely diced Fresh Basil, plus extra to serve if desired (about 1/2 bunch)
- 2 large handfuls Baby Spinach (~60g/2oz)
Instructions
- Prepare and Season Chicken: Horizontally slice the chicken breast through the center to create two even-sized 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. Once hot, add the chicken breasts and fry for about 3 minutes on each side until lightly charred and nearly cooked through. Remove to a plate and slice into thin strips just before mixing with pasta.
- Cook Pasta: While chicken is resting, add the linguine to well-salted boiling water and cook until al dente. Do not drain the pasta; reserve some pasta water.
- Make Sauce: Lower pan heat to medium and melt the butter. Add finely diced garlic and fry for 10-20 seconds, being careful not to burn it. Stir in tomato puree and cook for another minute. Pour in chicken stock and double cream, then add sun dried tomatoes, fresh basil, and grated Parmesan. Bring the sauce to a gentle simmer then lower the heat to keep it steady.
- Add Greens and Combine: Stir in baby spinach just until it begins to wilt. Using tongs, transfer the pasta directly from the pot into the sauce in the pan, tossing to coat well. Add the sliced chicken with resting juices, continuing to toss pasta 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: Taste and adjust seasoning with salt and pepper as needed. Serve immediately with extra fresh basil and Parmesan cheese on top if desired.
Notes
- Chicken: Slice chicken thinly so it cooks quickly and continues cooking slightly while resting and when added to the pasta. Aim for 3 minutes per side, up to 4 if slices are thick.
- Sauce: Should start thick and thicken further when tossing with pasta but remain saucy, not watery. Spinach and pasta water will thin it slightly.
- Stock: Use ready-made chicken stock or dissolve half an Oxo cube in 80ml boiling water as a quick alternative.
- Calories: Nutritional values are calculated per serving; the recipe serves 2.
Nutrition
- Serving Size: 1 serving (half recipe)
- Calories: 680 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 130 mg
