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How to Make Creamy Tuscan Chicken Pasta - A Step-by-Step Guide

Indulge in the rich flavors of Tuscany with this delectable Creamy Tuscan Chicken Pasta recipe. This dish brings together tender chicken, vibrant sun-dried tomatoes, and aromatic garlic in a creamy, dreamy sauce that will have your taste buds dancing with delight. Whether you're looking for a comforting weeknight dinner or a dish to impress your dinner guests, this recipe is sure to be a hit.

One of the best parts about this Creamy Tuscan Chicken Pasta recipe is that it's surprisingly...

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Ingredients

  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken thighs
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • ½ cup chopped, drained oil-packed sun-dried tomatoes
  • 1 cup low-sodium chicken broth
  • 1 ½ teaspoons Italian seasoning
  • 4 cups fresh baby spinach
  • 1 cup freshly grated aged Asiago cheese
  • 1 cup heavy cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 (16 ounce) package mini farfalle pasta

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4

  • Heat olive oil in a large skillet over medium-low heat.
  • Season both sides of chicken thighs with salt and pepper, and place into hot skillet. Cook until golden, thighs are no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken thighs from pan; set aside.
  • Reduce heat to low; add onion and garlic to skillet. Cook and stir until softened, about 5 minutes. Pour in white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until wine is almost evaporated, 3 to 5 minutes.
  • Add in sundried tomatoes and cook for 1 minute. Stir in chicken broth and Italian seasoning. Bring to a simmer, and cook until mixture has slightly reduced, about 5 minutes. Add spinach to skillet and cook until wilted, 1 to 2 minutes.
  • Reduce heat to low; stir in Asiago and heavy cream until well combined. Stir in lemon juice. Season to taste with salt and ground black pepper.
  • Return chicken thighs to skillet; heat until warm, 5 to 7 minutes. Turn off heat; allow pan to sit off heat while cooking the pasta. Sauce will thicken as it cools.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in mini farfalle; return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; drain.
  • Divide pasta between four bowls, and top each with chicken thighs and sauce to serve.

    • Nutrition

    948 cal.

    • Total Fat: 44g
    • Saturated Fat: 18g
    • Cholesterol: 183mg
    • Sodium: 661mg
    • Total Carbohydrate: 94g
    • Dietary Fiber: 6g
    • Protein: 43g
    • Potassium: 1004mg

    Categories

    Creamy recipes
    Tuscan recipes
    Chicken recipes
    Pasta recipes