Description
Tuscan Chicken Pasta
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp Italian seasoning
For the Pasta & Sauce:
250g fettuccine pasta, cooked
2 tbsp butter
3 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated parmesan cheese
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
1 cup fresh spinach
¼ cup sun-dried tomatoes, chopped
Instructions:
Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a pan over medium heat and grill chicken for 5-6 minutes per side until golden brown. Remove from pan and slice.
In the same pan, melt butter and sauté garlic for 1 minute. Add heavy cream, parmesan cheese, salt, black pepper, and oregano, stirring until the sauce thickens. Add spinach and sun-dried tomatoes, cooking for another minute.
Toss cooked fettuccine pasta in the sauce. Serve topped with sliced grilled chicken. Garnish with extra parmesan and enjoy!
Step-by-Step Guide
1. Prepare the Chicken: Pound the chicken breasts to an even thickness for consistent cooking. Combine the salt, pepper, garlic powder, and Italian seasoning in a small bowl, then rub the mixture evenly over both sides of the chicken.
2. Cook the Chicken: Heat olive oil in a large skillet or pan over medium heat. Once hot, add the chicken. Cook undisturbed for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a plate, tent with foil, and let rest before slicing.
3. Build the Sauce: In the same pan, melt butter over medium-low heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, then whisk in the grated parmesan cheese until it begins to melt. Add salt, pepper, and oregano. Simmer gently for 3-4 minutes, stirring frequently, until the sauce coats the back of a spoon.
4. Finish the Dish: Stir the fresh spinach and chopped sun-dried tomatoes into the sauce, cooking just until the spinach wilts. Add the cooked, drained fettuccine to the pan and toss thoroughly to coat every strand. Serve immediately, topped with the sliced grilled chicken.
Serving Suggestions
This rich pasta dish pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the creaminess. For a true Tuscan feel, serve with a slice of crusty, warmed bread to soak up any extra sauce. A glass of crisp Pinot Grigio or Chianti complements the flavors perfectly.
How-to Summary
Season and pan-sear chicken until golden and cooked through. In the same pan, create a creamy parmesan sauce with garlic, herbs, and sun-dried tomatoes. Wilt spinach in the sauce, then toss with cooked fettuccine. Serve pasta topped with sliced chicken and extra parmesan.
Frequently Asked Questions
Can I use a different pasta? Absolutely. Penne, rigatoni, or tagliatelle all work well. Choose a shape that holds the creamy sauce.
How can I make this dish lighter? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be thinner. You can also use grilled chicken breast and increase the spinach.
What if my sauce is too thin? Let it simmer a few minutes longer to reduce. For a quick thickener, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
Can I prepare this ahead of time? The chicken can be cooked and sliced ahead. The sauce is best made fresh, as it may separate upon reheating.
Are sun-dried tomatoes in oil okay to use? Yes, they add great flavor. Just be sure to drain them well and pat dry with a paper towel before chopping.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and remove it at 165°F.
- Adding Cheese to Boiling Sauce: Adding parmesan to a rapid boil can cause it to clump. Ensure the sauce is just at a gentle simmer when you add the cheese.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Grating a block of parmesan yourself yields a far superior, creamier sauce.
- Crowding the Pan: If your pan is too small, the chicken will steam instead of sear. Cook in batches if necessary.
Conclusion
This Tuscan Chicken Pasta is a restaurant-quality meal that is deceptively simple to make at home. By following the detailed steps and avoiding common pitfalls, you can create a creamy, flavorful, and satisfying dish that’s sure to become a family favorite. The combination of tender chicken, rich sauce, and vibrant spinach and tomatoes delivers a perfect bite every time.