Description
Creamy Tuscan Chicken Pasta combines tender, seasoned chicken breast with linguine pasta tossed in a rich, garlicky tomato and cream sauce studded with sun dried tomatoes, fresh basil, spinach, and Parmesan cheese. This comforting Italian-inspired dish is perfect for a satisfying dinner for two.
Ingredients
Scale
Chicken
- 1 x 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 (or olive oil)
Pasta and Sauce
- 200g / 7oz linguine pasta (or other long-cut pasta)
- 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 or heavy cream
- 90g / 3oz sun dried tomatoes, finely diced
- 30g / 1oz freshly grated Parmesan cheese, plus extra to serve
- 2 tbsp fresh basil, finely diced, plus extra to serve (~1/2 bunch)
- 2 large handfuls baby spinach (~60g/2oz)
Instructions
- Prepare the chicken: Horizontally slice the chicken breast through the center to create two even-sized thin cutlets. Evenly coat each side with the smoked paprika, oregano, onion powder, salt, and black pepper.
- Cook the chicken: Heat the sun dried tomato oil in a large pan over medium-high heat. Once hot, add the chicken and fry for about 3 to 4 minutes on each side until lightly charred and just cooked through. Transfer to a plate and let rest. Slice into thin strips just before using.
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to package instructions. Do not drain the pasta water.
- Make the sauce: Lower the pan heat to medium and melt the butter. Add the diced garlic and fry for 10 to 20 seconds until fragrant, being careful not to burn it. Stir in the tomato puree and cook for about one minute. Pour in the chicken stock and double cream, then add the finely diced sun dried tomatoes, fresh basil, and grated Parmesan. Bring to a gentle simmer, then reduce heat to low.
- Add the spinach and pasta: Stir the baby spinach into the sauce until it just begins to wilt. Using tongs, transfer the cooked pasta directly from the pot to the pan. Toss the pasta in the sauce until it is well coated.
- Combine chicken and finish: Add the sliced chicken along with any resting juices to the pasta and sauce. Toss everything together until the sauce thickens and clings to the pasta. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve immediately with extra fresh basil and Parmesan if desired.
Notes
- Chicken: Slice the chicken thinly to ensure quick cooking, about 3 minutes on each side. The chicken will continue cooking slightly while resting and when tossed with the hot pasta.
- Sauce: The sauce should be thick initially but will thin as the spinach wilts and pasta is added. Make sure the sauce clings well to the pasta and is not watery.
- Stock: You can use ready-made chicken stock or dissolve half a chicken stock cube in 80ml boiling water for convenience.
- Calories: Nutritional values are calculated for half the recipe, serving 2.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
