Chicken Tuscan Pasta
Chicken Tuscan Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon chicken bouillon
- 1 tablespoon Italian herbs
- 1 teaspoon black pepper
- 1 tablespoon avocado oil
For the Tuscan Sauce
- 1 small onion, finely chopped
- 3 cloves fresh garlic, finely chopped
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- 1 cup cherry tomatoes, halved
- 2 cups half & half creamer
- 2 teaspoons chicken bouillon
- 1 teaspoon garlic powder
- 2 teaspoons paprika powder
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian herbs
- 1 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 5 ounces fresh spinach
- 12 ounces pasta, such as linguine or spaghetti, cooked al dente
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Season the chicken breasts: In a shallow dish, combine 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon chicken bouillon, 1 tablespoon Italian herbs, and 1 teaspoon black pepper. Dredge the chicken breasts in the spice mixture, ensuring they are evenly coated.
⏱️ 5 min
- 2
Cook the chicken: Heat 1 tablespoon avocado oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-8 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Remove the cooked chicken from the pan and set aside on a plate to rest. Once slightly cooled, slice the chicken into strips or bite-sized pieces.
⏱️ 15 min
- 3
Sauté aromatics: In the same pan with the residual oil and browned bits, reduce the heat to medium. Add the finely chopped small onion and sauté for 3-5 minutes, until softened and translucent.
⏱️ 5 min
- 4
Build the sauce base: Add the finely chopped fresh garlic and chopped sun-dried tomatoes to the pan. Cook for 1 minute until fragrant. Stir in the 2 tablespoons of tomato paste and cook for another 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min
- 5
Add fresh tomatoes and cream: Add the halved cherry tomatoes to the pan and stir to combine. Pour in the 2 cups of half & half creamer.
⏱️ 2 min
- 6
Season the sauce: Add the remaining Tuscan Sauce spices: 2 teaspoons chicken bouillon, 1 teaspoon garlic powder, 2 teaspoons paprika powder, 1 teaspoon red pepper flakes, 1 teaspoon Italian herbs, and 1 teaspoon black pepper. Stir well to combine all ingredients and bring the sauce to a gentle simmer.
⏱️ 3 min
- 7
Add cheese and spinach: Stir in the 1/2 cup of grated Parmesan cheese until it melts and the sauce thickens slightly. Add the fresh spinach in batches, stirring until it wilts completely into the sauce.
⏱️ 3 min
- 8
Combine with pasta: Add the cooked pasta to the sauce in the pan. Toss thoroughly with tongs until the pasta is fully coated in the creamy Tuscan sauce.
⏱️ 2 min
- 9
Serve: Arrange the sliced cooked chicken breasts on top of the pasta. Garnish with chopped fresh parsley and additional red pepper flakes, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Tuscan Pasta
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon chicken bouillon
- 1 tablespoon Italian herbs
- 1 teaspoon black pepper
- 1 tablespoon avocado oil
For the Tuscan Sauce
- 1 small onion, finely chopped
- 3 cloves fresh garlic, finely chopped
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- 1 cup cherry tomatoes, halved
- 2 cups half & half creamer
- 2 teaspoons chicken bouillon
- 1 teaspoon garlic powder
- 2 teaspoons paprika powder
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian herbs
- 1 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 5 ounces fresh spinach
- 12 ounces pasta, such as linguine or spaghetti, cooked al dente
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Season the chicken breasts: In a shallow dish, combine 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon chicken bouillon, 1 tablespoon Italian herbs, and 1 teaspoon black pepper. Dredge the chicken breasts in the spice mixture, ensuring they are evenly coated.
⏱️ 5 min - 2
Cook the chicken: Heat 1 tablespoon avocado oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-8 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Remove the cooked chicken from the pan and set aside on a plate to rest. Once slightly cooled, slice the chicken into strips or bite-sized pieces.
⏱️ 15 min - 3
Sauté aromatics: In the same pan with the residual oil and browned bits, reduce the heat to medium. Add the finely chopped small onion and sauté for 3-5 minutes, until softened and translucent.
⏱️ 5 min - 4
Build the sauce base: Add the finely chopped fresh garlic and chopped sun-dried tomatoes to the pan. Cook for 1 minute until fragrant. Stir in the 2 tablespoons of tomato paste and cook for another 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min - 5
Add fresh tomatoes and cream: Add the halved cherry tomatoes to the pan and stir to combine. Pour in the 2 cups of half & half creamer.
⏱️ 2 min - 6
Season the sauce: Add the remaining Tuscan Sauce spices: 2 teaspoons chicken bouillon, 1 teaspoon garlic powder, 2 teaspoons paprika powder, 1 teaspoon red pepper flakes, 1 teaspoon Italian herbs, and 1 teaspoon black pepper. Stir well to combine all ingredients and bring the sauce to a gentle simmer.
⏱️ 3 min - 7
Add cheese and spinach: Stir in the 1/2 cup of grated Parmesan cheese until it melts and the sauce thickens slightly. Add the fresh spinach in batches, stirring until it wilts completely into the sauce.
⏱️ 3 min - 8
Combine with pasta: Add the cooked pasta to the sauce in the pan. Toss thoroughly with tongs until the pasta is fully coated in the creamy Tuscan sauce.
⏱️ 2 min - 9
Serve: Arrange the sliced cooked chicken breasts on top of the pasta. Garnish with chopped fresh parsley and additional red pepper flakes, if desired. Serve immediately.
⏱️ 2 min