Tuscan Chicken Pasta

This Creamy Tuscan Chicken Pasta is the ultimate family dinner for when you are time-strapped on a busy weeknight! Tender chicken and al dente pasta are all cooked in one pan with a creamy, garlicky tomato sauce. I love that there is minimal prep with this one so that I can get dinner on the table fast. The vegetables can also be substituted to suit your family’s tastes, or you could add extra if you have some you need to use up. Zucchini, silverbeet, peas, green beans or broccoli all work really well!

Can you add extra veggies to Tuscan Chicken Pasta?

Yes! Add additional vegetables like zucchini, silverbeet, peas, green beans or broccoli (cut into small bite-sized pieces) at the same time as the sun-dried tomatoes.

Can you make Tuscan Chicken Pasta ahead of time?

Tuscan Chicken Pasta is best made fresh and eaten immediately.

Is Tuscan Chicken Pasta suitable for leftovers?

Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating in the microwave.

Tuscan Chicken Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

• Total Time: 28 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 500 g (1 lb) chicken thigh fillets or chicken breast, cut into bite-sized pieces
• 1 tsp salt
• ½ tsp pepper
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tbsp unsalted butter
• 1 tsp garlic, freshly minced
• 1 tbsp tomato paste
• ⅔ cup (160 g) sundried tomatoes (see note 1 for substitutions)
• 3 cups (720 ml) chicken stock
• 1 cup (240 ml) thickened/heavy cream
• 250 g (8 oz) pasta (see note 2)
• 1 cup (100 g) Parmesan cheese
• 2 cups (60 g)spinach leaves

Cook Mode Toggle on to prevent your screen from locking.

Instructions

1. Heat the olive oil in a heavy-based, large skillet on medium-high heat. Add the chicken, salt, pepper, paprika and oregano. Cook for 6-8 minutes, then remove from the pan and set aside.
2. To the same pan, add the butter and garlic and stir for 30 seconds before stirring through the tomato paste.
3. Add the sun-dried tomatoes, chicken stock and cream. Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cook as per the pasta packet instructions less 1 minute, stirring regularly.
4. Once the pasta is cooked, stir through the Parmesan cheese, spinach and chicken. Serve and enjoy!

Notes

Note 1 – The sun-dried tomatoes can be substituted with fresh cherry tomatoes, fresh diced tomatoes, canned crushed tomatoes or can be omitted completely. If you do choose to substitute the sun-dried tomatoes or omit them, you may need to add more salt and pepper at the end to season.

 

Note 2 – A pasta that takes between 8-9 minutes (or less) to cook (according to the packet instructions) is ideal. Penne, fusilli or thin spaghetti all work well.

 

Extra veggies – Want to bulk this out with extra veg? Add additional vegetables like zucchini, silverbeet, peas, green beans or broccoli (cut into small bite-sized pieces) at the same time as the sun-dried tomatoes.

MAKE AHEAD

Tuscan Chicken Pasta is best made fresh and eaten immediately.

LEFTOVERS

Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating in the microwave.

• Author: Nicole
• Prep Time: 8 mins
• Cook Time: 20 mins
• Category: Pasta, chicken pasta
• Method: pan
• Cuisine: Italian