Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta is a rich and flavorful dish that combines tender chicken, al dente pasta, and a creamy sauce infused with sun-dried tomatoes, spinach, and basil. This dish is perfect for a cozy dinner at home or a special meal to impress your guests. It’s easy to make and delivers a restaurant-quality experience right in your own kitchen.

Why Make This Recipe

This recipe is a great way to enjoy a comforting and satisfying meal. The creamy sauce is balanced by the freshness of the spinach and basil, while the sun-dried tomatoes add a burst of flavor. The chicken is seasoned to perfection, adding depth to the dish. Whether you’re cooking for yourself or for others, this pasta dish is sure to please.

How to Make Creamy Tuscan Chicken Pasta

Ingredients

Pasta:

• ½ pack Linguini pasta (½ lb or 225g)
• 1 tbsp salt
• 1 tbsp oil

Chicken:

• 3-4 chicken tenders (~½ lb); can also use chicken breast
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp cayenne
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• 1 tbsp olive oil

Sauce:

• 2 tbsp unsalted butter
• 2-3 cloves garlic, chopped
• 3 tbsp sundried tomato from a jar, including the oil/juices from the jar, crushed or chopped
• 8 cherry tomatoes, roughly chopped
• Salt, pepper, and chili flakes to taste
• 1 ½ cups milk (360g)
• ½ cup cream (120g)
• ¾ cup grated parmesan (+ more for garnish)
• ½ cup reserved pasta water
• Handful of spinach leaves, chopped
• 3-4 basil leaves, chopped (+ more for garnish)

Instructions

Pasta:

1. Bring a pot of salted water to a boil. Add the Linguini pasta and cook until al dente according to the package instructions.
2. Reserve ½ cup of pasta water, then drain the remaining pasta and run it under cold water to stop the cooking process. Set aside.

Chicken:

1. Coat the chicken tenders with salt, pepper, cayenne, garlic powder, and Italian seasoning on all sides.
2. Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Cook the chicken on both sides until it is cooked through and seared, about 3-4 minutes per side depending on the thickness.
3. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. Then, slice it into strips against the grain.

Tuscan Sauce:

1. In the same pan used for the chicken, add the butter and sauté the chopped garlic over medium-high heat until fragrant.
2. Add the sun-dried tomatoes and chopped cherry tomatoes, cooking for about 5 minutes until the tomatoes soften.
3. Season with salt, pepper, and chili flakes to taste, stirring for about 30 seconds.
4. Pour in the milk and cream, stirring for a few minutes until the mixture comes to a boil and starts to look cohesive.
5. Stir in the grated parmesan cheese and reserved pasta water, cooking until the sauce begins to thicken. It should still be somewhat runny, as it will thicken further when the pasta is added.
6. Turn off the heat and stir in the chopped spinach and basil leaves. Taste and adjust seasoning if necessary.

Assembly:

1. Add the sliced chicken and cooked pasta to the sauce, stirring until everything is well combined.
2. Serve immediately, garnishing with additional chopped basil leaves, grated parmesan cheese, and fresh cherry tomatoes.

How to Serve Creamy Tuscan Chicken Pasta

Serve this dish fresh and warm, directly from the pan. It pairs wonderfully with a side of garlic bread or a simple green salad. A glass of white wine, such as Pinot Grigio or Chardonnay, complements the creamy sauce beautifully.

How to Store Creamy Tuscan Chicken Pasta

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to bring back the sauce’s creaminess.

Tips to Make Creamy Tuscan Chicken Pasta

• Make sure not to overcook the pasta; it should be al dente to hold up well in the sauce.
• Don’t skip the step of reserving pasta water; it helps to thicken the sauce and add a bit of extra flavor.
• If you prefer a lighter version, you can substitute the cream with half-and-half or additional milk.

FAQs

1. Can I use a different type of pasta?
Yes, you can use any pasta you like, such as penne, fettuccine, or spaghetti. Just adjust the cooking time according to the pasta type.

2. Can I use chicken thighs instead of chicken tenders?
Yes, chicken thighs can be used instead of tenders. Just make sure they are cooked through before slicing and adding to the sauce.

3. How can I make this dish spicier?
You can increase the amount of cayenne pepper or add more chili flakes to the sauce for an extra kick.