Easy Tuscan Chicken Pasta Recipe – Creamy, Cheesy
Whether you’re hosting a dinner party, preparing a weeknight meal, or looking for a comforting and flavorful dinner option, Tuscan Chicken Pasta is the perfect choice.
Servings 4
Ingredients
Pasta:
- 300 g 10.5 oz pasta shapes (I use rigatoni)
For the Chicken:
- 2 tablespoon olive oil
- 3 chicken breasts - approx. 525g/1.1lbs, chopped into bitesize chunks
- ¼ teaspoon salt ½ teaspoon freshly ground black pepper ,1 teaspoon dried oregano, ½ teaspoon dried thyme ,1.5 teaspoon paprika, ¼ teaspoon garlic powder
For the Sauce:
- 160 gram 1 cup sun-dried tomatoes
- 1 red bell pepper de-seeded and sliced
- 2 tablespoon tomato puree
- 330 ml 1 1/3 cups chicken stock
- 1 onion peeled and sliced
- 2 cloves garlic peeled and minced
- pinch salt and pepper
- 90 ml 1/3 cup double (heavy) cream
- 50 gram 1/2 cup parmesan cheese grated
- 90 gram 3 packed cups fresh baby spinach
- 1 tablespoon chopped parsley
Instructions
- Place the pasta in a large pot of boiling salted water and cook until tender, following the time suggested on the package (typically 10-12 minutes). Drain thoroughly.
- While the pasta cooks, warm the oil in a large frying pan over medium-high heat. Add the chicken pieces, then season with salt, pepper, oregano, thyme, paprika, and garlic powder.
- Cook the chicken for 5-6 minutes, stirring frequently, until it turns lightly golden. Stir in the onion and cook for another 3-4 minutes, or until it begins to soften.
- Stir in the garlic, sun-dried tomatoes, red pepper, and tomato puree, cooking for 2 minutes while stirring with a spatula.
- Pour in the chicken stock and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
- Stir the cooked pasta, cream, Parmesan, and spinach into the sauce. Cook for a few minutes until the spinach wilts. Serve with a sprinkle of fresh parsley on top.