Description
Creamy Tuscan Chicken Pasta is a delicious, comforting dish featuring tender, seasoned chicken breast cooked to perfection and tossed with linguine in a rich and creamy sauce made from sun-dried tomatoes, garlic, chicken stock, heavy cream, fresh basil, spinach, and Parmesan. This recipe balances smoky, herby flavors with creamy textures for a satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 1x 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 (from the jar, substitute olive oil if preferred)
Pasta & Sauce
- 200g / 7oz Long-Cut Pasta (Linguine recommended)
- 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/Heavy Cream
- 90g / 3oz Sun Dried Tomatoes, finely diced
- 30g / 1oz Freshly grated Parmesan, 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 pieces. Season each side evenly with smoked paprika, oregano, onion powder, salt, and black pepper.
- Cook the Chicken: Heat sun-dried tomato oil in a large pan over medium-high heat. Once hot, add the chicken and fry for about 3 minutes per side until lightly charred and nearly cooked through. Remove from pan and place on a plate to rest. Slice into thin strips just before being added to the pasta.
- Cook the Pasta: Add the linguine to well-salted boiling water and cook until al dente according to package instructions. Do not drain the pasta water.
- Prepare the Sauce: Lower the pan heat to medium and melt the butter. Add finely diced garlic and fry for 10-20 seconds until fragrant without burning. Stir in tomato puree and fry for about one minute. Pour in chicken stock and heavy cream, then add sun-dried tomatoes, diced basil, and grated Parmesan. Bring the sauce to a gentle simmer and lower heat to maintain the simmer.
- Add the Greens and Pasta: Stir in baby spinach until it starts wilting. Using tongs, transfer the cooked pasta directly from the pot into the sauce pan and toss to coat thoroughly with the sauce.
- Combine Chicken and Finish: Add the sliced chicken along with any resting juices to the pasta and sauce. Toss continuously until the sauce thickens and clings nicely to the pasta without being watery. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve immediately with additional fresh basil leaves and grated Parmesan cheese if desired.
Notes
- Chicken: Slice the chicken thinly for quick and even cooking. Cook about 3 minutes per side; 4 minutes maximum if thicker. The chicken will continue cooking slightly as it rests and when added back into the pasta.
- Sauce: The sauce should be thick from the start but will thin slightly as spinach wilts and pasta is added. Make sure the sauce thickens again as you toss the pasta and chicken together—should be creamy but not watery.
- Chicken Stock: For convenience, use ready-made stock or dissolve half an Oxo cube in 80ml boiling water for the perfect amount.
- Calories: Nutritional values correspond to half the entire recipe (one serving).
Nutrition
- Serving Size: 1 plate (approximately half recipe)
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg
