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Tuscan Chicken Pasta is the ultimate weeknight meal when you aren’t sure if you should make a plate of pasta, or fry up some chicken. Why not have the best of both worlds?
This pasta is a bit out of my comfort zone; I usually keep my pasta dishes fairly simple and there’s kind of a lot going on in this one; but it works! It’s hearty and comforting and will likely leave everyone in your house asking for another plate!
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My tips before getting started
Try to find the ziti noodles if you can, it makes all the difference in this dish! I get so many questions every time I cook with this pasta about where I get it and most of the time it’s from my local Italian grocery store. They always seem to have the best options. If you can’t find the long ziti, I recommend buying bucatini; it also goes really well with this dish.
Tuscan Chicken Pasta
Ingredients
Chicken:
- 3 tbsp olive oil, extra virgin
- 2 chicken breasts, sliced in half or 4 small thinly sliced breasts
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp sweet paprika
- 1/2 tsp chilli powder
Pasta
- 250 grams ziti pasta
- 1/4 cup reserved pasta water
Sauce
- 3 garlic cloves, chopped
- 1/3 cup yellow onion, chopped
- 1/4 cup butter
- 1/3 cup dry white wine
- 1.5 cups heavy cream
- 1/2 cup cherry tomatoes, chopped
- 1 cup sun-dried tomatoes, chopped
- 2 tbsp sun-dried tomato oil , from the jar
- 2 cups spinach
- 3/4 cup parmesan, grated
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sweet paprika
Instructions
- Combine all seasonings in a small bowl and rub on both sides of the chicken.
- To a large pan add your olive oil and fry your chicken on medium/high heat for about 3 minutes per side, or until cooked through. Remove chicken from the pan, and set aside while you make your sauce and cook your pasta.
- Cook your pasta in a large pot of salted water until al dente; making sure to keep about 1/4 cup reserved pasta water. In the meantime make your sauce.
- To the same pan that you fried the chicken, add your butter, onion and garlic. Sauté for 2-3 minutes on medium heat.
- Deglaze the pan with your white wine and cook on medium heat for 1-2 minutes, or until the wine has been reduced by half.
- Add your cherry tomatoes, sun-dried tomatoes (and oil) and sauté for 2-3 minutes before adding your cream.
- Bring cream to a boil for 2-3 minutes until it thickens slightly.
- Add your seasonings, parmesan cheese and mix well until sauce has thickened, about 2 minutes.
- Add your cooked pasta and spinach. You can add the pasta water here if you need to thin out your sauce.
- Chop the chicken into bite sized pieces and add it back to the sauce to re-heat for just a minute or two.
- Enjoy right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
Another 5 star dish
This is 3 for 3
This was excellent, you might give Carbone a run for their money!!!
Looks delicious
This was freakin delicious. Thank you for this recipe. I’m not super confident with cooking, but your light-hearted style and humor in your videos (and the much-needed glass of wine) have inspired me to step outside my comfort zone. So far this and the pretzel chicken are wins! Can’t wait to try more recipes!
Hi Jen, thank you for such a sweet comment. I am so glad you enjoyed this!!
Excellent! Perfect for any night of the week. This recipe even impressed my Italian husband.
Hi Amy! This is awesome and so great to hear. Happy you enjoyed it!
That isn’t ziti. It looks like buccatini.