Tuscan Chicken Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Calories
377 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Chicken Pasta
Description
The Tuscan Chicken Pasta recipe starts by seasoning chicken breast slices with Italian seasoning, salt, and pepper, then searing them until golden and cooked through. A sauce is built from butter, garlic, white wine, tomato paste, oregano, and optional red pepper flakes, which is then thickened to concentrate flavor. Chicken broth and half and half add body to the sauce before sundried tomatoes and pasta are submerged and cooked together until the pasta reaches al dente.
The sauce’s creaminess contrasts with the tang and chew of the sundried tomatoes while the combination of Parmesan and Romano cheeses adds a savory depth. Spinach is stirred in at the end, wilting gently for added color and a slight freshness. Cooking the pasta in the sauce rather than separately helps the noodles absorb the sauce’s nuances.
This dish is a flavorful, hearty option suitable for dinner and pairs nicely with a crisp green salad or garlic bread. Adjust the heat level by including or omitting red pepper flakes according to preference.
Notes recommend using freshly grated cheese to improve melting quality and suggest alternative wines such as Pinot Grigio or Chardonnay for the sauce. If preferred, pasta can be boiled separately with a small reduction in broth volume. The recipe yields about six servings.
Ingredients
- 2-3 tablespoons olive oil
- 1 chicken breast equal to 1 lb, large, boneless skinless
- 3 teaspoons Italian seasoning
- salt to taste
- black pepper to taste
- 1 tablespoon butter salted
- 3 cloves garlic minced
- ¼ cup white wine see notes, dry
- 1 tablespoon tomato paste
- 1 teaspoon oregano dried
- 1 pinch red pepper flakes optional
- 2 cups chicken broth
- 1 ¼ cups half and half (half cream/half milk)
- 1/3 cup sundried tomatoes drained and chopped
- ½ lb. pasta any kind. I used pappardelle
- ½ cup Parmesan Cheese grated
- ¼ cup Romano cheese grated
- 2 cups spinach
Instructions
- Slice the chicken into 3 thinner slices and pat completely dry. Season each side with Italian seasoning and salt/pepper.
- Heat olive oil in a large pot over medium-high heat. Add the chicken and sear on each side for 4-5 minutes, until a golden brown crust has developed. Set aside once cooked through. Remove any leftover oil but keep the brown remnants in the pot. Let the chicken rest for 5 minutes, then cut into bite-sized pieces. Add any juice from the chicken plate to the pot.
- Melt butter over medium heat. Add the garlic, wine, tomato paste, oregano, and red pepper flakes. Use a silicone spatula to “clean” the bottom and sides of the pan to incorporate more flavor into the sauce. Cook until thickened and reduced by half, 3-4 minutes.
- Add the chicken broth. Slowly stir in the half and half. Add the sundried tomatoes and bring to a gentle boil. Add the pasta and submerge it into the liquid. Let it come to a boil again and cook according to package instructions. Stir a few times throughout cooking to ensure pasta doesn't stick to the bottom. Taste test a noodle for doneness before proceeding.
- Reduce heat to low. Slowly sprinkle in the cheese and stir to incorporate until smooth.
- Add the chicken and spinach and stir to combine. Heat 1-2 minutes, until chicken is heated and spinach is wilted. Serve!
Notes
- Use freshly grated Parmesan and Romano cheese for better melting and richer flavor.
- Pinot Grigio or Chardonnay work well as substitutions for the dry white wine in the sauce.
- Boil pasta separately if you prefer, reducing chicken broth to 3/4 cup accordingly.
- Adjust the amount of red pepper flakes to modify the heat level.
- This recipe yields approximately six servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 583mg | 24% |
| Potassium | 624mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1409IU | 28% |
| Vitamin C | 12mg | 13% |
| Calcium | 258mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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