Description
This creamy Tuscan Chicken Pasta is a comforting and flavorful one-pot meal featuring tender chicken breast, sundried tomatoes, spinach, and a rich sauce made with white wine, garlic, and a blend of Parmesan and Romano cheeses. Perfect for a family dinner, it combines Italian herbs and hearty pasta for a satisfying dish ready in under an hour.
Ingredients
Protein and Main Ingredients
- 1 large boneless skinless chicken breast (about 1 lb.)
- ½ lb. pasta (any kind; pappardelle recommended)
- 2 cups spinach
Seasonings and Aromatics
- 3 teaspoons Italian seasoning
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes (optional)
Liquids and Sauces
- 2-3 tablespoons olive oil
- 1 tablespoon salted butter
- ¼ cup dry white wine
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 ¼ cups half and half (half cream, half milk)
Cheeses
- ½ cup Parmesan cheese, grated
- ¼ cup Romano cheese, grated
Other
- ⅓ cup sundried tomatoes, drained and chopped
Instructions
- Prepare the Chicken: Slice the chicken breast into 3 thinner slices and pat completely dry with paper towels. Season both sides generously with Italian seasoning, salt, and pepper to ensure a well-flavored crust during cooking.
- Sear the Chicken: Heat 2-3 tablespoons of olive oil in a large pot over medium-high heat. Add the chicken slices and sear on each side for about 4-5 minutes until a golden brown crust forms and the chicken is cooked through. Remove the chicken and set aside. Pour off excess oil but keep the browned bits in the pot for flavor. Let the chicken rest for 5 minutes, then cut into bite-sized pieces. Add any juices from the resting plate back to the pot.
- Build the Sauce Base: Melt 1 tablespoon salted butter in the same pot over medium heat. Add the minced garlic, white wine, tomato paste, dried oregano, and optional red pepper flakes. Using a silicone spatula, scrape the bottom and sides of the pot to incorporate browned bits and deepen the flavor. Cook this mixture until it thickens and reduces by about half, approximately 3-4 minutes.
- Add Liquids and Pasta: Pour in 2 cups chicken broth, then slowly stir in 1 ¼ cups half and half to avoid curdling. Add the chopped sundried tomatoes and bring the mixture to a gentle boil. Submerge the pasta in the sauce, making sure it’s fully covered. Return to a boil and cook according to the pasta package instructions, stirring occasionally to prevent sticking. Taste a noodle to check for doneness.
- Incorporate Cheese: Reduce the heat to low. Gradually sprinkle in the grated Parmesan and Romano cheeses while stirring continuously until the cheese melts smoothly into the sauce, making it creamy and rich.
- Finish the Dish: Add the bite-sized chicken pieces and fresh spinach to the pot. Stir to combine, cooking for 1-2 minutes more until the chicken is warmed through and the spinach has wilted. Serve immediately for the best flavor and texture.
Notes
- You can substitute the white wine with chicken broth or a splash of lemon juice if desired.
- Use any pasta shape you prefer, but wider noodles like pappardelle hold the sauce nicely.
- For a spicier kick, increase the red pepper flakes or add fresh chili.
- To make this recipe gluten-free, use gluten-free pasta and ensure your chicken broth is gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to avoid separating the sauce.
