Description
Creamy Tuscan Chicken Pasta is a flavorful and comforting dish featuring tender chicken breast seasoned with smoked paprika, oregano, and garlic, combined with sun-dried tomatoes, fresh basil, and baby spinach in a rich, creamy Parmesan sauce. Served over linguine pasta, this recipe is perfect for a satisfying weeknight dinner with Italian-inspired flavors.
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, or substitute olive oil)
Pasta & Sauce
- 200g / 7oz Long-Cut Pasta (Linguine recommended)
- 1 tbsp Butter
- 3 cloves 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 for serving if desired
- 2 tbsp Fresh Basil, finely diced, plus more for serving (~1/2 bunch)
- 2 large handfuls Baby Spinach (~60g/2oz)
Instructions
- Prepare and Season Chicken: Horizontally slice the chicken breast through the center to create 2 even-sized thinner breasts. Evenly coat each side with smoked paprika, oregano, onion powder, salt, and black pepper.
- Cook Chicken: Heat sun dried tomato oil in a large pan over medium-high heat. Once hot, add the seasoned chicken breasts and fry for about 3 minutes on each side until lightly charred and almost cooked through. Remove from heat and place on a plate to rest. Slice into thin strips just before adding to the pasta.
- Cook Pasta: Bring a large pot of well-salted water to a boil. Add the linguine and cook until al dente, usually about 8-10 minutes. Do not drain the pasta yet; reserve some pasta water for later use.
- Make Sauce: Lower the pan heat to medium. Melt the butter in the same pan used for chicken. Add finely diced garlic and fry for 10-20 seconds, ensuring the garlic does not burn. Stir in tomato puree and cook another minute. Then add chicken stock and cream, stirring to combine.
- Add Flavorings: Stir in finely diced sun dried tomatoes, fresh basil, and freshly grated Parmesan cheese. Bring to a gentle simmer, then reduce heat to low to maintain a light simmer.
- Wilt Spinach: Stir the baby spinach into the sauce until it just begins to wilt. Remember it will continue wilting after removing from heat.
- Toss Pasta and Chicken: Using tongs, transfer the cooked pasta directly from the pot into the pan with the sauce. Toss to coat the pasta thoroughly. Add the sliced chicken with any resting juices into the pan and continue tossing. The sauce should thicken and cling to the pasta. If too thick, add a splash of reserved pasta water to loosen to a silky consistency.
- Adjust Seasoning and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve immediately with extra fresh basil and Parmesan cheese if desired.
Notes
- Chicken Thickness: Slicing the chicken thin helps it cook faster and ensures it stays juicy. Aim for about 3 minutes per side; thicker pieces may need up to 4 minutes.
- Sauce Consistency: The sauce starts thick but thins as spinach wilts and pasta is added. It should coat the pasta well without being watery.
- Stock Substitute: Use ready-made chicken stock or dissolve half an Oxo cube in 80ml boiling water for convenience.
- Calories Estimation: Nutritional values are based on splitting the whole recipe into two servings.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg
