Description
Creamy Tuscan Chicken Pasta is a flavorful and comforting dish featuring tender seasoned chicken breast, linguine pasta, and a rich sauce made with garlic, tomato puree, chicken stock, double cream, sun dried tomatoes, fresh basil, parmesan, and baby spinach. Perfect as a satisfying dinner for two.
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, from the jar (substitute olive oil)
Pasta and Sauce
- 200g / 7oz Long-Cut Pasta (Linguine recommended)
- 1 tbsp Butter
- 3 cloves Garlic, finely diced
- 1 tbsp Tomato Puree (Tomato Paste in US)
- 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 center to create 2 even-sized breasts. Evenly coat each side with smoked paprika, oregano, onion powder, salt, and black pepper.
- 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 3-4 minutes on each side until lightly charred and just nearly cooked through the center. Remove chicken and place on a plate to rest. Slice into thin strips just before use.
- Cook Pasta: Meanwhile, bring a large pot of well-salted water to boil. Add the linguine and cook until al dente according to package instructions. Do not drain the pasta water; reserve some.
- Make Sauce: Reduce pan heat to medium and melt the butter. Add diced garlic and fry for 10-20 seconds until fragrant, being careful not to burn it. Stir in the tomato puree and cook for about 1 minute. Then add chicken stock and double cream, mixing well to combine.
- Add Flavorings: Stir in finely diced sun dried tomatoes, basil, and grated parmesan. Bring the sauce to a gentle simmer then lower heat to maintain it.
- Add Spinach and Pasta: Stir in baby spinach until it just begins to wilt. Using tongs, transfer the linguine directly from the pot into the pan with the sauce. Toss the pasta well to coat it in the sauce thoroughly.
- Combine Chicken: Add the sliced chicken along with any resting juices back to the pan. Toss everything together until the sauce thickens and clings to the pasta. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
- Season and Serve: Taste and adjust seasoning with salt and pepper. Serve immediately with extra fresh basil and parmesan if desired.
Notes
- The chicken should be thinly sliced so it cooks quickly and finishes cooking in the sauce, about 3 minutes per side or up to 4 minutes if thicker.
- The sauce should be thick at first but will thin as spinach wilts and pasta is added; ensure the sauce thickens again when tossing the pasta and chicken together.
- For the chicken stock, you can use ready-made stock or dissolve half an Oxo cube in 80ml boiling water to make the perfect amount.
- Calorie count is for the whole recipe divided by 2 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 140 mg
