Description
Creamy Tuscan Chicken Pasta is a rich and flavorful dish featuring tender seasoned chicken breast, sun dried tomatoes, fresh basil, and baby spinach tossed with linguine in a luscious creamy sauce made from double cream, chicken stock, and parmesan cheese. This comforting Italian-inspired pasta is perfect for a satisfying dinner that comes together in just over half an hour.
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 & Sauce
- 200g / 7oz Long-Cut Pasta (Linguine recommended)
- 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 the 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.
- Cook the chicken: Heat sun dried tomato oil in a large pan over medium-high heat. Once hot, add the chicken and fry for about 3 minutes on each side until lightly charred and just about cooked through. Remove and place on a plate to rest. Slice into thin strips just before needed.
- Cook the pasta: Bring a pot of well-salted water to a boil and add the pasta. Cook until al dente, then do not drain; reserve the pasta water.
- Make the sauce: Lower heat to medium and melt butter in the pan. Add finely diced garlic and fry for 15-20 seconds until fragrant, then stir in tomato puree and fry for another minute carefully to avoid burning the garlic. Stir in chicken stock and double cream.
- Add flavorings: Stir in finely diced sun dried tomatoes, fresh basil, and grated parmesan. Bring to a gentle simmer, then lower the heat to keep it warm.
- Incorporate spinach and pasta: Add baby spinach and stir until it just begins to wilt. Using tongs, transfer the pasta straight from the pot into the pan with the sauce and toss to coat thoroughly.
- Combine chicken and finish: Add the sliced chicken and any collected juices to the pasta, tossing everything together until the sauce thickens and clings to the pasta. If the sauce becomes too thick, toss in a splash of reserved pasta water to loosen it.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve immediately garnished with extra fresh basil and parmesan if desired.
Notes
- The chicken should be sliced thinly so it cooks quickly and continues cooking slightly when resting and added to the pasta. Aim for about 3 minutes per side, 4 max if thicker.
- The sauce starts thick and will thin as spinach wilts and pasta is added. It should be creamy and cling to the pasta, not watery. Adjust thickness with pasta water.
- For the chicken stock, you can use ready-made stock or dissolve half an Oxo cube in 80ml boiling water for convenience.
- The calorie estimate provided applies to the whole recipe divided by 2 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
