Tuscan Chicken Pasta
Indulge in rich Creamy Tuscan Chicken Pasta: succulent chicken, sun-dried tomatoes, and spinach in a luscious Parmesan cream sauce
Ingredients
Chicken:
- 2 boneless skinless chicken breasts, approximately 1 pound
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Pasta:
- 8 ounces penne pasta, cooked al dente according to package instructions
- 4 tablespoons unsalted butter, ½ stick, 57 g
- ¼ cup finely diced shallot, 40 g
- ¼ cup sun-dried tomatoes, softened in hot water and chopped (27.5 g)
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups heavy cream, 357 g
- 1 ½ cups milk, 245 g
- 1 cup fresh spinach, 30 g
- 1 cup grated parmesan cheese, plus more for garnish (100 g)
- 1 cup cherry tomatoes, halved (149 g)
- Fresh basil, for garnish
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F.
- Drizzle 2 tablespoons of olive oil over the chicken on all sides, rubbing it in.
- In a small bowl, combine paprika, garlic powder, salt, and pepper. Sprinkle the seasoning mixture over the chicken on all sides.
- In a large, oven-safe skillet over medium-high heat, heat the remaining tablespoon of oil. Once hot, add the chicken and sear for 3 minutes on each side (or until browned). The chicken will not be cooked through at this point.
- Transfer the skillet to the oven and cook for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Place the cooked chicken onto a plate and tent to keep warm as you prepare the pasta and sauce.
Pasta:
- Add penne pasta to a pot of boiling salted water. Cook al dente according to package instructions (about 14 minutes for penne).
- In the same large skillet used for the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes, cooking until the shallots are softened (3-5 minutes). Add garlic and cook for an additional minute.
- Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.
- Pour in heavy cream and milk, stirring to combine.
- Add spinach, parmesan cheese, and cherry tomatoes. Toss to combine. Reduce heat to low and simmer until the cheese is fully melted and the spinach is wilted (8-10 minutes).
- Add the cooked pasta to the skillet and toss to coat.
- Slice or cube the cooked chicken and add it to the pasta and sauce.
- Serve the dish topped with more parmesan cheese and fresh basil. Add salt and pepper to taste.