Tuscan Chicken Pasta
User Reviews
5
12 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
584 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Tuscan Chicken Pasta
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Tuscan Chicken Pasta features diced chicken breast cooked with onions, garlic, sun-dried tomatoes, and tomato paste, then combined with penne pasta, spinach, cream, chicken broth, and Parmesan cheese. The result is a creamy, savory pasta dish with Mediterranean flavors and tender chicken throughout.
Description
This Tuscan Chicken Pasta starts by seasoning and sautéing diced chicken breast with dried oregano, salt, and black pepper until browned but not fully cooked. After removing the chicken, onions sauté in the same pan until soft, followed by garlic, sun-dried tomatoes, and tomato paste, which add acidity and richness.
Chicken broth and heavy cream are added to create a creamy sauce base, to which the browned chicken pieces and spinach are returned. The pasta, cooked separately and drained with reserved pasta water saved, is combined with the sauce to unite the flavors and ensure a cohesive texture. Parmesan cheese added to the sauce adds umami and creaminess, enhancing the Italian character.
The dish balances tender chicken with the slight chew of penne pasta, softened spinach, and intensely flavored sun-dried tomatoes. Fresh herbs like basil or parsley can be added for garnish, adding brightness and color.
Leftovers can be stored in the refrigerator and reheated carefully in the microwave to retain the creamy texture. It can also be frozen for several months, though texture may slightly change upon thawing.
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Ingredients
- 8 ounces penne pasta (or similar small-shape short pasta like ziti, rotini, ditalini)
- 2 tablespoons olive oil divided and as needed
- 1 pound chicken breast diced into bite size pieces, boneless skinless
- 1 teaspoon oregano or substitute with 1 teaspoon Italian seasoning, dried
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 1 yellow onion diced small (or white onion, medium
- 3 to 4 garlic finely minced, cloves
- ½ cup tomatoes I use oil-packed that I remove from the oil, blot with paper towel, and roughly dice if they're larger pieces, sun dried
- 1 tablespoon tomato paste (ok to omit if you don't have it, but adds rich flavor)
- 2 cups spinach or as desired (about 2 heaping handfuls, fresh baby
- ½ cup heavy cream (half-and-half may be substituted if you don't have heavy cream; do not use lower fat milk)
- 1 ½ cups chicken broth (I use reduced sodium)
- ¼ cup Parmesan Cheese for the sauce, plus more for garnishing if desired, freshly grated
- basil optional for garnishing, fresh or fresh parsley
Instructions
- To a large stockpot, cook the pasta according to package directions. When done, reserve about 1 cup pasta water and set it aside. Then drain the pasta and set it aside.
- Meanwhile, while the pasta is boiling, to a large skillet or Dutch oven, add 1-2 tablespoons olive oil, and the chicken, evenly season with oregano, salt, pepper, and saute over medium-high heat for about 5 minutes. Stir and flip frequently to ensure even cooking and browning. Remove the chicken and set is aside on plate. It will NOT be fully cooked through at this point and that's fine and what is intended.
- Don't remove any of the cooking liquids or juices from the pan and as necessary, add additional olive oil, onion, and saute for about 4-5 minutes, or until it's becoming soft and translucent. Stir frequently.
- Add the garlic, sun dried tomatoes, tomato paste, stir to combine, and cook for about 1 minute or until very fragrant; stir nearly constantly.
- Slowly add the chicken broth, cream (the liquid will bubble up and steam so use caution), Parmesan, and bring it to just a simmer, taking care not to let it boil too fast.
- Add the chicken pieces back in, stir to combine, and let the mixture gently simmer uncovered for about 8-10 minutes, or until the chicken is fully cooked through and the sauce is thickening a bit. Turn the heat down to medium or medium-low to maintain just a simmer. Stir occasionally, making sure to scrape up the bits at the bottom of the pan. Tip - You do NOT want this to boil too fast/hard because you could break the sauce, meaning the dairy proteins denature and the sauce looks like there's white chunks floating in it, and you'd have to start over. So watch the heat output of your stove!
- Add the spinach, cooked pasta, and stir to combine. The spinach will wilt in a minute or two; keep stirring until it does.Tip - If the sauce is too thick or doesn't look like there's quite enough to coat everything, add a splash of the reserved pasta water in. This isn't an overly 'saucy' recipe like you'd have with fettuccine alfredo. Rather, it's just enough sauce to nicely coat all the ingredients.
- Taste and check for seasoning balance. As necessary, add additional salt, pepper, a pinch of red pepper flakes for heat, additional oregano or Italian seasoning. Seasoning Tips - If it tastes at all flat or boring, it likely needs more salt, so don't be afraid to add more. I also really like red pepper flakes in a dish like this because while they won't make it spicy (unless you add a lot), they give it just a bit more pizazz and flavor pop.
- Optionally garnish with additional Parmesan and/or fresh herbs, to taste, and serve immediately.
Equipments used:
Notes
- Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat gently in the microwave to preserve creamy texture.
- Fresh basil or parsley makes a good garnish if desired.
Nutrition Information
Show Details
Serving
1serving
Calories
584kcal
(29%)
Carbohydrates
55g
(18%)
Protein
38g
(76%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.01g
(1%)
Cholesterol
113mg
(38%)
Sodium
1220mg
(51%)
Potassium
1228mg
(26%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
2130IU
(43%)
Vitamin C
13mg
(14%)
Calcium
145mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 584kcal | 29% |
| Carbohydrates | 55g | 18% |
| Protein | 38g | 76% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 1220mg | 51% |
| Potassium | 1228mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2130IU | 43% |
| Vitamin C | 13mg | 14% |
| Calcium | 145mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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