Description
A luscious and flavorful Creamy Tuscan Chicken Pasta combining tender chicken breast with a rich sun dried tomato and basil cream sauce, tossed with linguine and fresh spinach for a satisfying Italian-inspired meal.
Ingredients
Scale
Chicken
- 1 x 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 preferred)
- 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 extra for serving
- 2 tbsp Fresh Basil, finely diced, plus extra for serving (~1/2 bunch)
- 2 large handfuls Baby Spinach (~60g/2oz)
Instructions
- Prep Chicken: Horizontally slice the chicken breast through the center to create two even-sized thin 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 minutes per side until lightly charred and just cooked through. Remove from pan and set aside on a plate to rest. Slice into thin strips just before use.
- Cook Pasta: Meanwhile, bring a large pot of well-salted water to a boil and add the pasta. Cook until al dente according to package instructions. Do not drain the pasta water; keep some reserved.
- Make Sauce: Lower heat to medium in the chicken pan and melt butter. Add diced garlic and sauté for 10-20 seconds without burning. Stir in tomato puree and cook for about 1 minute. Add chicken stock and heavy cream, then mix in sun dried tomatoes, fresh basil, and freshly grated parmesan. Bring the mixture to a gentle simmer, then reduce heat to low.
- Add Spinach and Combine: Stir in baby spinach until it just begins to wilt. Using tongs, transfer the drained pasta directly from the pot to the pan with the sauce, tossing well to coat the pasta. Add sliced chicken along with any resting juices, and continue tossing until the sauce thickens and clings to the pasta. If sauce becomes too thick, loosen it by adding a splash of reserved pasta water.
- Season and Serve: Taste and adjust salt and pepper as needed. Serve with additional fresh basil and parmesan cheese if desired for extra flavor and garnish.
Notes
- The chicken should be sliced thin to ensure quick cooking and it will continue cooking slightly as it rests and when combined with the pasta.
- The sauce starts thick but will thin out as the spinach wilts and pasta is added; ensure it thickens again while tossing so it’s creamy but not watery.
- You can use store-bought chicken stock or make your own by dissolving half an Oxo cube in 80ml boiling water for convenience.
- Calorie information provided is per serving; the recipe yields two servings overall.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
