Description
This Creamy Tuscan Chicken Pasta combines tender chicken breast with a rich, flavorful sauce made from sun dried tomatoes, garlic, fresh basil, and Parmesan cheese, tossed with linguine and baby spinach for a hearty, satisfying meal perfect for dinner.
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 (or olive oil)
Pasta and Sauce
- 200g / 7oz Long-Cut Pasta (Linguine)
- 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 more to serve if desired
- 2 tbsp finely diced Fresh Basil, plus more to serve if desired (~1/2 bunch)
- 2 large handfuls Baby Spinach (~60g/2oz)
Instructions
- Prepare Chicken: Horizontally slice the chicken breast through the centre to create 2 even-sized breasts. Evenly coat each side with smoked paprika, oregano, onion powder, salt, and black pepper seasoning.
- Cook Chicken: Heat sun dried tomato oil in a large pan over medium-high heat. Once hot, add the chicken breasts and fry for about 3 minutes on each side until lightly charred and just cooked through. Remove from pan and place on a plate to rest, then slice into thin strips just before adding to the pasta.
- Cook Pasta: Add pasta to well-salted boiling water and cook until al dente, according to package instructions. Do not drain after cooking.
- Make Sauce: Lower the pan heat to medium and melt the butter. Add the diced garlic and fry for 10-20 seconds until fragrant, then stir in the tomato puree and fry for about one minute, being careful not to burn the garlic. Stir in chicken stock and heavy cream, then add the sun dried tomatoes, fresh basil, and grated Parmesan. Bring to a gentle simmer, then reduce heat to low.
- Add Spinach: Stir in baby spinach until just beginning to wilt, keeping in mind it will continue to wilt when mixed with the pasta.
- Combine Pasta and Sauce: Using tongs, transfer the pasta directly from the pot into the pan with the sauce. Toss well to coat the pasta thoroughly. Add the sliced chicken and any resting juices, continuing to toss until the sauce thickens and clings to the pasta. If the sauce becomes too thick, add a splash of leftover pasta water to loosen it.
- Finish and Serve: Taste the pasta and adjust seasoning with salt and black pepper as needed. Serve immediately with extra fresh basil and grated Parmesan if desired.
Notes
- Chicken: Slicing the chicken thinly ensures quicker cooking. Cooking times should be around 3 minutes each side; chicken will continue cooking slightly as it rests and when added to the pasta.
- Sauce: The sauce should be thick initially so it doesn’t become watery after adding spinach and pasta. Ensure it thickens properly when tossing the pasta.
- Stock: Ready-made chicken stock is suitable. Alternatively, dissolve half an Oxo cube in 80ml boiling water for a homemade option.
- Calories: Nutritional values are calculated for the entire recipe divided by 2 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
