Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil
For the Pasta Sauce
- 3 garlic cloves, sliced
- 2 tablespoons butter
- 1/4 cup sun-dried tomatoes
- 1/4 cup chicken stock
- 1 cup heavy cream
- 1 1/2 cups Parmigiano Reggiano, grated
- 1 handful fresh spinach
For the Pasta
- 8 ounces pasta, such as conchiglie or shells
Instructions
- 1
Place the boneless, skinless chicken thighs into a medium bowl.
⏱️ 1 min
- 2
Season the chicken with 1 teaspoon of salt, 1 teaspoon of black pepper, 1/2 teaspoon of paprika, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes.
⏱️ 2 min
- 3
Drizzle 1 tablespoon of olive oil over the seasoned chicken. Mix the chicken with the seasonings thoroughly by hand to ensure all pieces are well coated.
⏱️ 2 min
- 4
Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and sear for about 3 to 4 minutes per side until cooked through and nicely browned.
⏱️ 8 min
- 5
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
⏱️ 12 min
- 6
Remove the cooked chicken from the skillet and transfer it to a cutting board. Let it rest for at least 5 minutes.
⏱️ 5 min
- 7
Once rested, chop the chicken into bite-sized pieces.
⏱️ 3 min
- 8
In the same skillet (do not clean it, the fond adds flavor), reduce the heat to medium-low. Add the 3 sliced garlic cloves and 2 tablespoons of butter. Cook for about 30 seconds, stirring occasionally, until the garlic is fragrant but not browned.
⏱️ 2 min
- 9
Add 1/4 cup of sun-dried tomatoes to the pan and stir them into the garlic butter.
⏱️ 1 min
- 10
Pour in 1/4 cup of chicken stock and 1 cup of heavy cream. Whisk all the sauce ingredients together until well combined and slightly simmering.
⏱️ 3 min
- 11
Stir in 1 cup of grated Parmigiano Reggiano until melted and the sauce begins to thicken.
⏱️ 2 min
- 12
Add the handful of fresh spinach to the sauce and cook until wilted, stirring gently.
⏱️ 1 min
- 13
Return the chopped chicken to the pan with the sauce.
⏱️ 1 min
- 14
Add the cooked pasta to the pan. Sprinkle in the remaining 1/2 cup of Parmigiano Reggiano.
⏱️ 1 min
- 15
Mix all ingredients thoroughly to combine the pasta, chicken, and creamy Tuscan sauce. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil
For the Pasta Sauce
- 3 garlic cloves, sliced
- 2 tablespoons butter
- 1/4 cup sun-dried tomatoes
- 1/4 cup chicken stock
- 1 cup heavy cream
- 1 1/2 cups Parmigiano Reggiano, grated
- 1 handful fresh spinach
For the Pasta
- 8 ounces pasta, such as conchiglie or shells
Instructions
- 1
Place the boneless, skinless chicken thighs into a medium bowl.
⏱️ 1 min - 2
Season the chicken with 1 teaspoon of salt, 1 teaspoon of black pepper, 1/2 teaspoon of paprika, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes.
⏱️ 2 min - 3
Drizzle 1 tablespoon of olive oil over the seasoned chicken. Mix the chicken with the seasonings thoroughly by hand to ensure all pieces are well coated.
⏱️ 2 min - 4
Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and sear for about 3 to 4 minutes per side until cooked through and nicely browned.
⏱️ 8 min - 5
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
⏱️ 12 min - 6
Remove the cooked chicken from the skillet and transfer it to a cutting board. Let it rest for at least 5 minutes.
⏱️ 5 min - 7
Once rested, chop the chicken into bite-sized pieces.
⏱️ 3 min - 8
In the same skillet (do not clean it, the fond adds flavor), reduce the heat to medium-low. Add the 3 sliced garlic cloves and 2 tablespoons of butter. Cook for about 30 seconds, stirring occasionally, until the garlic is fragrant but not browned.
⏱️ 2 min - 9
Add 1/4 cup of sun-dried tomatoes to the pan and stir them into the garlic butter.
⏱️ 1 min - 10
Pour in 1/4 cup of chicken stock and 1 cup of heavy cream. Whisk all the sauce ingredients together until well combined and slightly simmering.
⏱️ 3 min - 11
Stir in 1 cup of grated Parmigiano Reggiano until melted and the sauce begins to thicken.
⏱️ 2 min - 12
Add the handful of fresh spinach to the sauce and cook until wilted, stirring gently.
⏱️ 1 min - 13
Return the chopped chicken to the pan with the sauce.
⏱️ 1 min - 14
Add the cooked pasta to the pan. Sprinkle in the remaining 1/2 cup of Parmigiano Reggiano.
⏱️ 1 min - 15
Mix all ingredients thoroughly to combine the pasta, chicken, and creamy Tuscan sauce. Serve immediately and enjoy!
⏱️ 2 min