Description
Creamy Tuscan Chicken Pasta is a delicious, comforting dish featuring tender chicken breast seasoned with smoked paprika and oregano, cooked in a rich sun dried tomato and cream sauce, and tossed with linguine, fresh spinach, basil, and Parmesan. Perfect for a flavorful and satisfying meal in under 40 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 and Sauce
- 200g / 7oz long-cut pasta (linguine recommended)
- 1 tbsp butter
- 3 cloves garlic, finely diced
- 1 tbsp tomato puree
- 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 cheese, plus extra for serving
- 2 tbsp finely diced fresh basil, plus extra for serving (about half a bunch)
- 2 large handfuls baby spinach (~60g / 2oz)
Instructions
- Prepare the Chicken: Horizontally slice the chicken breast to create two even-sized thin pieces. Evenly coat each side with smoked paprika, oregano, onion powder, salt, and black pepper.
- Cook the Chicken: Heat the sun dried tomato oil in 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 from pan, place on a plate, and let rest. Slice into thin strips just before adding to pasta.
- Cook the Pasta: In the meantime, bring a large pot of well-salted water to a boil. Add the linguine and cook until al dente. Do not drain the pasta water; keep it as needed to adjust sauce consistency later.
- Make the Sauce: Lower the pan heat to medium and melt the butter. Add diced garlic and fry for 10-20 seconds until fragrant but not burnt. Stir in tomato puree and cook for about 1 minute. Add chicken stock and heavy cream, then stir in the diced sun dried tomatoes, fresh basil, and Parmesan cheese. Bring to a gentle simmer and then lower heat.
- Add Spinach and Combine: Stir baby spinach into the sauce until it just begins to wilt. Using tongs, transfer the cooked pasta straight from the pot into the pan with the sauce. Toss well to coat the pasta thoroughly.
- Finish the Dish: Add the sliced chicken along with any resting juices to the pasta and toss together 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. Adjust seasoning with salt and black pepper to taste.
- Serve: Plate the creamy Tuscan chicken pasta and garnish with extra fresh basil and Parmesan cheese if desired.
Notes
- Chicken: Slice chicken relatively thinly for quick cooking (around 3 minutes each side). It will continue cooking slightly during resting and when mixed with pasta.
- Sauce: The sauce should start thick but will thin slightly as spinach wilts and pasta is added. It should be creamy and cling to pasta without being watery.
- Stock: Use ready-made chicken stock or dissolve half an Oxo cube in 80ml boiling water for convenience and flavor.
- Calories: Nutritional values are calculated for half the recipe, serving 1 person.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg
