Tuscan Chicken Pasta

A skillet with pasta and sliced chicken in a creamy sauce, topped with fresh basil leaves. A wooden spoon rests in the pan. The skillet is placed on a light surface with a pink polka dot cloth beside it.

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This is my 20 minute Tuscan Chicken Pasta recipe and YES I think this type of pasta (ziti) is a must for this dish. If you are deciding between pasta and chicken, then make the best of both worlds and whip up this delicious comfort meal. I promise it won't dissapoint!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Italian

Keyword: 20 minute dinners, easy dinners, easy recipes, pasta, tuscan chicken, weeknight dinner

Servings:

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!

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