Tuscan Chicken Pasta
Yield: 8 servings
Calories: 430kcal
I absolutely love preparing Tuscan chicken pasta because it's a comforting and flavorful Italian dish that bursts with vibrant colors and hearty flavors.
Ingredients
- 2 quarts (1.9 L) water
- 1 tablespoon (15 g) kosher salt, divided
- 8 ounces (227 g) dried cavatappi
- 1 pound (454 g) boneless skinless chicken breast
- ¾ teaspoon black pepper, divided
- ¼ cup (60 ml) extra virgin olive oil, divided
- 2 teaspoons (6 g) minced garlic
- 1 teaspoon dried Italian seasoning
- 2 cups (342 g) cherry tomatoes, halved
- 1 ½ cup (360 ml) heavy whipping cream
- ½ cup (120 ml) unsalted chicken stock, or broth
- ½ cup (70 g) grated parmesan cheese
- 3 cups (85 g) baby spinach, packed
- ¼ cup (30 g) sundried tomatoes
- 1 tablespoon (1 g) sliced basil
Instructions
- Cook the Pasta - In a large pot, bring the water to a boil. Add 1 ½ teaspoon salt, and stir to dissolve. Add the pasta and cook until al dente, about 10 to 12 minutes, or according to the manufacturer's directions. Use a colander to drain, reserving 1 cup of the starchy water to make the cream sauce.
- Prepare the Chicken - Cut the chicken breast into about 1-inch cubes, and season with 1 teaspoon salt and ¼ teaspoon pepper.
- Cook the Chicken - Heat a large skillet over medium heat. Once the pan is hot, add 2 tablespoons of olive oil. Add the chicken in a single layer, and cook without moving until the surface is golden brown, about 2 to 3 minutes per side. Transfer to a clean bowl.
- Saute the Garlic - Heat the same skillet used to cook the chicken over low heat. Add 2 tablespoons olive oil, minced garlic, and Italian seasoning. Saute until fragrant, about 30 seconds.
- Cook the tomatoes - Add the cherry tomatoes, ½ teaspoon salt, and ½ teaspoon pepper. Turn the heat to medium, stir and cook, scraping the browned bits off the bottom of the pan. Cook until the tomatoes soften and start to release their juices, about 4 to 5 minutes.
- Reduce the Cream - Stir in the heavy cream and chicken stock. Bring to a simmer over medium heat. Frequently scrape the pan's sides and bottom to ensure the cream does not curdle. Reduce until it lightly coats the back of a spoon, about 5 to 6 minutes.
- Cook the Spinach - Stir in the spinach and sundried tomatoes. Cook until the spinach is wilted, about 1 minute.
- Finish the Sauce - Turn off the heat and stir in the parmesan cheese. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until it reaches the desired consistency—season with salt and pepper to taste.
- Toss to Combine - Add the pasta and chicken to the sauce, gently stirring to combine.
- To Serve - Serve garnished with sliced basil.
Notes
- Recipe Yield: About 10 cups
- Serving Size: About 1 ¼ cups
- Storing: Store in an airtight container for up to 5 days.
- Reheating: Reheat in a microwave on the high setting in 30-second increments until hot, stirring in between.
- Make it Gluten-Free: Substitute gluten-free pasta.
- Using Frozen Spinach: Defrost 3 ounces of frozen chopped spinach, about 1/3 cup, and drain well. Stir in the sauce with the sundried tomatoes.
Nutrition
Calories: 430kcal | Carbohydrates: 28g | Protein: 20g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 658mg | Potassium: 610mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 2mg
Recipe Link
Recipe Video