Description
Creamy Tuscan Chicken Pasta is a luscious and satisfying dish featuring tender chicken breasts seasoned with smoked paprika and herbs, combined with linguine pasta coated in a rich sauce of garlic, tomato puree, chicken stock, double cream, sun-dried tomatoes, fresh basil, and Parmesan. Finished with vibrant baby spinach, this recipe offers a delightful balance of creamy texture and fresh flavors for a perfect dinner.
Ingredients
Scale
Chicken
- 1x 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 and Sauce
- 200g / 7oz linguine (long-cut pasta)
- 1 tbsp butter
- 3 cloves garlic, finely diced
- 1 tbsp tomato puree
- 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 more to serve if desired
- 2 tbsp finely diced fresh basil, plus more to serve if desired (~1/2 bunch)
- 2 large handfuls baby spinach (~60g/2oz)
Instructions
- Prepare the Chicken: Horizontally slice the chicken breast through the centre to create 2 even-sized thinner breasts. Coat each side evenly with smoked paprika, oregano, onion powder, salt, and black pepper.
- Cook the 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 on each side until lightly charred and just cooked through. Remove from pan, place on a plate, and let rest. Slice into thin strips just before use.
- Cook the Pasta: Add the linguine to well-salted boiling water and cook until al dente, then do not drain the water completely.
- Make the Sauce: Lower pan heat to medium and melt the butter. Add the finely diced garlic and fry for 10-20 seconds, stirring to avoid burning. Stir in the tomato puree and cook for about 1 minute. Next, add chicken stock and double cream. Stir in sun dried tomatoes, fresh basil, and grated Parmesan. Bring to a gentle simmer, then lower the heat to maintain a gentle simmer.
- Wilt the Spinach and Combine: Stir the baby spinach into the sauce until it just begins to wilt. Using tongs, transfer the cooked pasta directly from the pot into the pan with the sauce. Toss the pasta to coat it evenly.
- Add Chicken and Thicken Sauce: Add the sliced chicken along with all the resting juices back into the pan. Continue tossing the pasta until the sauce thickens and coats the pasta well. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
- Adjust Seasoning and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve immediately with extra fresh basil and Parmesan if preferred.
Notes
- Chicken should be sliced thinly to cook quickly and evenly; rests and additional cooking when tossed with pasta will finish cooking it. Aim for 3 minutes per side, maximum 4 if thicker.
- The sauce starts thick but thins out as the spinach wilts and when adding pasta. Make sure it thickens again when tossing pasta — it should be creamy but not watery.
- You can use ready-made chicken stock or make your own by dissolving half an Oxo cube in 80ml boiling water for convenience.
- Calorie count is for half the recipe, serving 2 people.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg
