Creamy Tuscan Chicken Pasta

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This Creamy Chicken Tuscan Pasta is creamy, packed with flavour and so simple to make!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: £5 / $6

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Large Pot & Tongs (for cooking pasta)
Fine Cheese Grater (for parmesan)

Ingredients

Chicken

1x 250g/9oz Chicken Breast
1/2 tsp EACH: Smoked Paprika, Oregano
1/4 tsp EACH: Onion Powder, Salt, Black Pepper
1 tbsp Sun Dried Tomato Oil, from the jar (sub olive oil)

Pasta

200g / 7oz Long-Cut Pasta (I use Linguine)
1 tbsp Butter
3 cloves of Garlic, finely diced
1 tbsp Tomato Puree (Tomato Paste in US)
80ml / 1/3 cup Chicken Stock
160ml / 2/3 cup Double/Heavy Cream
90g / 3oz Sun Dried Tomatoes, finely diced
30g / 1oz freshly grated Parmesan, plus more to serve if desired
2 tbsp finely diced Fresh Basil, plus more to serve if desired (~1/2 bunch)
2 large handfuls of Baby Spinach (~60g/2oz)

Instructions

Horizontally slice the chicken breast right through the centre to create 2 even-sized breasts. Evenly coat each side with the seasoning.
Add the oil to a large pan over medium-high heat. Once hot, add the chicken and fry for a few minutes on each side until lightly charred and just about cooked through the centre. Place on a plate to one side and slice into thin strips just before needed.
At this point add the pasta to well-salted boiling water and cook until al dente. Don't drain.
Lower the pan heat to medium and melt the butter. Add the garlic and fry for 10-20 seconds, then stir in the tomato puree and fry for another minute or so (be careful the garlic doesn't burn). Stir in the stock and cream, then stir in the sun dried tomatoes, basil and parmesan. Bring to a gentle simmer, then lower the heat.
Stir in the spinach until it just begins to wilt (keep in mind it will continue wilting). Use tongs to transfer the pasta straight from the pot in the pan and toss until coated in the sauce. Add the chicken + all the resting juices and continue tossing the pasta until the sauce is no longer watery. It should thicken around and cling to the pasta. If the sauce overthickens just toss in a splash of the leftover pasta water.
Check for seasoning and adjust with salt and pepper, then serve with extra basil and parmesan if desired.

Video

Notes

a) Chicken - The chicken should be relatively thin after you slice it, so it won't take long to cook. Plus, it'll continue cooking slightly as it rests and when added back to the pasta. You're looking at 3 minutes each side, 4 maximum if they still end up quite thick.

b) Sauce - The sauce should be pretty thick from the get go, which is fine, because it thins out as the spinach wilts and when you add the pasta. Just make sure it thickens up properly when you toss the pasta. It should still be saucy, but not watery at all.

c) Stock - As this is a small amount you can use ready-made stock. Or, do as I do, which is use half an Oxo cube + 80ml boiling water (perfect amount).

d) Calories - Whole recipe divided by 2.

Nutrition