Print

Tuscan Chicken Pasta Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

A creamy and flavorful Tuscan Chicken Pasta that combines tender seared chicken, sundried tomatoes, spinach, and a rich Parmesan-Romano cheese sauce, all tossed with your favorite pasta for a comforting and elegant meal.

Ingredients

Scale

Chicken & Seasonings

  • 2–3 tablespoons olive oil
  • 1 large boneless skinless chicken breast (about 1 lb.)
  • 3 teaspoons Italian seasoning
  • Salt and pepper, to taste
  • 1 tablespoon salted butter
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes (optional)

Sauce & Pasta

  • ¼ cup dry white wine (see notes)
  • 1 tablespoon tomato paste
  • 2 cups chicken broth
  • 1 ¼ cups half and half (half cream, half milk)
  • ⅓ cup sundried tomatoes, drained and chopped
  • ½ lb. pasta (any kind; pappardelle recommended)

Cheese & Greens

  • ½ cup Parmesan cheese, grated
  • ¼ cup Romano cheese, grated
  • 2 cups fresh spinach

Instructions

  1. Prepare the chicken: Slice the chicken breast into three thinner pieces and pat them completely dry with paper towels. Season both sides with Italian seasoning and salt and pepper to taste.
  2. Sear the chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken slices and sear each side for 4-5 minutes until golden brown and cooked through. Remove the chicken from the pot and let it rest for 5 minutes. Reserve any juices from the resting chicken and add them back into the pot. Cut the chicken into bite-sized pieces.
  3. Make the sauce base: Lower the heat to medium, melt the butter in the pot, then add the minced garlic, white wine, tomato paste, dried oregano, and red pepper flakes (if using). Use a silicone spatula to scrape and incorporate any browned bits from the bottom and sides of the pot. Simmer until the mixture thickens and reduces by half, about 3-4 minutes.
  4. Add liquids and sundried tomatoes: Pour in the chicken broth, then slowly stir in the half and half. Add the chopped sundried tomatoes and bring the mixture to a gentle boil.
  5. Cook the pasta: Submerge the pasta fully in the boiling liquid. Let it return to a boil and cook according to package directions, stirring occasionally to prevent sticking. Taste a noodle to check for doneness before continuing.
  6. Incorporate cheese: Reduce heat to low. Gradually sprinkle in the Parmesan and Romano cheeses while stirring continuously until the sauce is smooth and creamy.
  7. Combine chicken and spinach: Add the sliced chicken pieces and fresh spinach to the pot. Stir and heat for 1-2 minutes until the chicken is warmed through and spinach is wilted.
  8. Serve: Portion the Tuscan Chicken Pasta into bowls and enjoy immediately while warm.

Notes

  • You can substitute the dry white wine with additional chicken broth if preferred.
  • Feel free to use any pasta shape you like, though pappardelle or fettuccine works wonderfully with this creamy sauce.
  • Adjust red pepper flakes to taste for mild heat or omit if you prefer mild flavors.
  • Use freshly grated cheeses for best melting and flavor.

Keywords: Tuscan chicken pasta, creamy chicken pasta, Italian chicken pasta recipe, sundried tomato pasta, easy chicken pasta dinner

Find it online: https://dailysimplerecipe.com/tuscan-chicken-pasta-recipe/