Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta has the most delicious creamy, tangy sauce with spinach and sun-dried tomatoes. Even though this recipe uses a few simple ingredients, the result is restaurant quality delicious. Packed with Mediterranean flavours – sun-dried tomatoes, garlic, baby spinach and Parmesan, this one pot pasta is super quick and easy to make.

I am a sucker for creamy indulgent pastas and the mere presence of spinach along with other nutrients in this recipe, is enough for me to overlook its slightly high calorie count. If you are looking for low-carb options, simply swap the pasta for zoodles and you have a perfect keto-friendly dinner on hand.

You must add this recipe to your ‘to-do’ list! I adore this recipe because it is deceptively easy to make and not to forget the one pot bonus factor. This recipe has a regular spot on our pasta rotation and is devoured without any fuss whenever I make it.

How to make Creamy Tuscan Chicken Pasta

Season the Chicken Filets with olive oil, herbs, and spices.

Sear the Filets in a pan with oil on both sides until golden and cook until it is no longer pink in the centre. Remove chicken from pan.

Make the Sauce by sautéing onions in oil from the sun-dried tomatoes. Add garlic, red peppers, sun-dried tomatoes, and tomato paste. Mix in chicken stock, cream and Parmesan and bring to boil.

Add Pasta and cook on low until sauce thickens and pasta is cooked. Mix in cooked chicken and sprinkle with parsley before serving.

Ingredients:

For seasoning chicken
  • Chicken Fillets 2
  • Salt 1/2 tsp.
  • Black Pepper 1/2 tsp.
  • Dried Oregano 1/2 tsp.
  • Dried Thyme 1/2 tsp.
  • Paprika Powder 1/2 tsp.
  • Garlic Powder 1/2 tsp.
  • Olive Oil 2 tbsp.
for pasta sauce
  • Oil from Sun-dried Tomatoes 2 tbsp.
  • White Onion 1 medium; finely chopped
  • Garlic Cloves 2; minced
  • Dried Oregano 1/2 tsp.
  • Paprika Powder 1 tsp.
  • Salt 1/2 tsp.
  • Black Pepper 1/4 tsp.
  • Sun-dried Tomatoes 1/2 cup
  • Red Bell Pepper 1; sliced
  • Tomato Paste 1 tbsp.
  • Chicken Stock 1 cup
  • Heavy Cream 1 cup
  • Grated Parmesan Cheese 1/2 cup
  • Pasta 250 grams (I used Penne)
  • Baby Spinach 3 cups
  • Chopped Parsley for garnishing

Instructions:

Combine salt, pepper, oregano, thyme, paprika and garlic powder with olive oil. Using a pastry brush apply this mixture all over chicken fillets. You can pan-fry chicken immediately or allow it to marinate for a few hours.

Heat a pan or skillet on medium heat. Sear the chicken fillets on both sides and cook until the centres are no longer pink, approximately 5 minutes per side. Remove chicken from pan onto a plate.

In the same pan add oil from the sun-dried tomatoes jar, you can also use regular olive oil but I feel this adds more flavor. Saute chopped onions and garlic until translucent. Add sun-dried tomatoes, tomato paste, red pepper, oregano, paprika, salt and pepper. Continue cooking for 2-3 minutes. Pour in heavy cream and chicken stock and bring mixture to boil. Add uncooked pasta to the pan and cook until pasta is al dente and extra liquid has been absorbed. Covering the pan with a secure lid for a few minutes at this point helps the pasta to cook faster.

Once the pasta is cooked add grated Parmesan and baby spinach. Cook until the spinach has wilted. Cut the cooked chicken into strips and add to the pasta. Adjust seasoning and remove from heat. Sprinkle with chopped parsley and serve hot.

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