Description
Creamy Tuscan Chicken Pasta is a rich and flavorful dish featuring tender pan-fried chicken breast served with long-cut pasta in a luscious sauce made from garlic, butter, tomato purée, chicken stock, double cream, sun dried tomatoes, fresh basil, Parmesan, and baby spinach. This easy one-pan meal balances creamy textures with aromatic herbs and smoky spices for a satisfying 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 (substitute olive oil)
Pasta & 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 (~1/2 bunch)
- 2 large handfuls Baby Spinach (~60g/2oz)
Instructions
- Prepare Chicken: Horizontally slice the chicken breast right through the centre to create 2 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 and fry for about 3 minutes on each side until lightly charred and just cooked through the centre. Remove from the pan and set aside on a plate. Slice into thin strips just before use.
- Cook Pasta: Add the pasta to well-salted boiling water and cook until al dente, then do not drain the pasta completely as some cooking water will be used later.
- Make Sauce: Lower pan heat to medium and melt the butter. Add finely diced garlic and fry for 10-20 seconds until fragrant, being careful not to burn it. Stir in tomato puree and cook for about 1 minute.
- Add Liquids and Ingredients: Stir in the chicken stock and double cream, followed by the sun dried tomatoes, fresh basil, and grated Parmesan. Bring to a gentle simmer then reduce the heat to low.
- Add Spinach: Stir in baby spinach until it just begins to wilt. Remember it will continue wilting after being mixed with the pasta.
- Toss Pasta and Chicken: Using tongs, transfer the pasta from the pot directly into the pan with the sauce. Toss thoroughly to coat pasta in sauce. Add sliced chicken with all resting juices and continue tossing until the sauce thickens and clings to the pasta. If the sauce becomes too thick, add a splash of leftover pasta water to loosen it slightly.
- Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve immediately with extra fresh basil and Parmesan if preferred.
Notes
- Chicken: Slice chicken relatively thin for quicker cooking; 3 minutes each side is usually sufficient with a maximum of 4 minutes if thicker.
- Sauce: It should be thick initially and will thin out with wilted spinach and pasta. Ensure it coats pasta without being watery.
- Stock: Use ready-made chicken stock or dissolve half an Oxo cube in 80ml boiling water for perfect portion.
- Calories: The total calorie count is for the whole recipe; divide by 2 for per serving value.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 135 mg
