Creamy Tuscan Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
605 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Creamy Tuscan Chicken Pasta
Description
This recipe combines cooked pasta with chicken pieces seasoned with garlic powder, Italian seasoning, and smoked paprika, which create a flavorful, slightly smoky base. A skillet sauce of chicken broth, Dijon mustard, lemon juice, garlic, and flour simmers briefly before cream and sun-dried tomatoes are added, contributing a tangy sweetness and creamy texture.
Fresh baby spinach and chopped basil wilt into the sauce at the end, lending subtle herbal notes and color. Grated Parmesan cheese is added to taste, enhancing umami and richness. The result is a creamy pasta dish with tender chicken and vibrant sun-dried tomato pieces dispersed throughout.
The sun-dried tomatoes packed in oil need to be drained before adding to the sauce to avoid excess oiliness. Cooking chicken first then simmering in the sauce preserves tenderness. The dish pairs well with a simple green salad or crusty bread to soak up sauce.
Ingredients
- 8 ounces pasta uncooked
- 2 chicken breast cut into bite-size pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika
- salt to taste
- black pepper to taste
- 1/2 cup chicken broth or dry white wine
- 3-4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1 teaspoon flour
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes
- 1 cup heavy cream aka whipping cream
- 1-2 cups baby spinach loosely packed
- basil chopped finely, small handful, fresh
- Parmesan Cheese to taste, freshly grated
Instructions
- Boil a salted pot of water and cook pasta al dente according to package directions.
- Meanwhile, add the chicken pieces to a skillet, along with the olive oil. Sprinkle the chicken with the garlic powder, Italian seasoning, smoked paprika, and salt & pepper. Give it a good stir and cook over medium-high heat for 4 minutes, until the outside of the chicken is no longer pink. Transfer the chicken to a plate.
- Add the chicken broth, garlic, Dijon mustard, flour, and lemon juice to the pan. Stir/whisk until well combined and let it bubble for a minute or so.
- Add the sun-dried tomatoes and cream to the pan. Let it simmer for 2 minutes.
- Add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through and the sauce has thickned some more (be careful not to overcook).
- Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed.
- Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan.
Notes
- Draining julienned, oil-packed sun-dried tomatoes before adding prevents excess oil in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 50g | 17% |
| Protein | 34g | 68% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 295mg | 12% |
| Potassium | 915mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1792IU | 36% |
| Vitamin C | 10mg | 11% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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