Spicy Tuscan Chicken Pasta

Name: Spicy Tuscan Chicken Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 16 ounces linguine; 2 boneless skinless chicken breasts; 1 teaspoon paprika; 1 teaspoon cayenne pepper; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 tablespoon extra virgin olive oil; 2 tablespoons unsalted butter; 1 medium yellow onion; ½ cup sun-dried tomatoes; ¼ cup (56 g) tomato paste; 2 teaspoons garlic; 1 cup (240 g) chicken stock; 1 ½ cups (357 g) heavy cream; ¼ cup Parmesan cheese; 1 teaspoon crushed red pepper; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 2 cups baby spinach

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
1039 kcal
Course
Main Course, Dinner

Spicy Tuscan Chicken Pasta

Iris Hanson

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Spicy Tuscan Chicken Pasta is seasoned chicken breasts pan-fried and served on a bed of pasta coated with a creamy and flavorful sauce. Both the chicken and the pasta have a kick to them, so it's perfect for those who are looking for a slightly fiery dish!

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Ingredients

Servings

16 ounces linguine

Chicken

2 boneless skinless chicken breasts
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon extra virgin olive oil

Pasta

2 tablespoons unsalted butter
1 medium yellow onion, finely diced
½ cup sun-dried tomatoes, softened in hot water according to package instructions, finely chopped
¼ cup (56 g) tomato paste
2 teaspoons garlic, minced
1 cup (240 g) chicken stock
1 ½ cups (357 g) heavy cream
¼ cup Parmesan cheese, finely grated
1 teaspoon crushed red pepper
1 teaspoon kosher salt
¼ teaspoon black pepper
2 cups baby spinach

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Instructions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente (about 9-10 minutes). Drain and set aside.
Slice each chicken breast in half horizontally to create 4 smaller chicken breasts. In a small bowl, combine paprika, cayenne pepper, kosher salt, and black pepper. Season the chicken breasts evenly on both sides with the seasoning mixture.
To a large skillet over medium-high heat, add the olive oil. When hot, add the chicken breasts and cook for 2-3 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the pan and tent it with foil to keep it warm.
In the same skillet, melt the butter. Add the diced onion, sun-dried tomatoes, and tomato paste. Cook for 2-3 minutes, or until the onion has softened. Add the minced garlic and cook for 1 more minute.
Stir in the chicken stock to deglaze the pan slightly, scraping the bottom bits as you go. Pour in the heavy cream, parmesan cheese, crushed red pepper flakes, kosher salt, and black pepper. Reduce the heat to medium-low and bring the sauce to a simmer.
Add spinach. Cook until wilted, about 3-4 minutes.
Add the cooked linguine to the sauce and toss to combine.
Top the pasta with the chicken breasts. Serve immediately.