Indulge in the rich flavors of Tuscany with this Tuscan Chicken Pasta Recipe. This dish combines succulent chicken, fresh vegetables, and creamy sauce, all tossed with your favorite pasta. Perfect for a cozy dinner or impressing guests, it’s sure to become a household favorite. Let’s dive into the ingredients and steps to create this delicious meal!
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz pasta (penne or rigatoni)
- 1 cup heavy cream
- 1 cup cherry tomatoes, halved
- 2 cups spinach
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 25 minutes.
Nutritional Value
Per serving (1/4 of the recipe):
– Calories: 620
– Protein: 35g
– Carbohydrates: 65g
– Fat: 25g
– Fiber: 3g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Cook the pasta according to package instructions; drain and set aside.
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add chicken breasts and cook for 6-7 minutes on each side until golden brown.
- Remove chicken from the skillet and let it rest, then slice into strips.
- In the same skillet, add minced garlic and sauté until fragrant.
- Add cherry tomatoes and spinach; cook until spinach is wilted.
- Pour in the heavy cream and bring to a simmer.
- Add Parmesan cheese and stir until melted and smooth.
- Toss the cooked pasta and sliced chicken into the sauce and mix well.
Alternative Ingredients
Feel free to substitute heavy cream with half-and-half or a plant-based cream for a lighter version. You can also use zucchini noodles instead of pasta for a low-carb option.
Serving and Pairings
This Tuscan Chicken Pasta pairs beautifully with a side of garlic bread and a fresh garden salad. A glass of white wine, such as Pinot Grigio, complements the flavors perfectly.
Storage and Reheating
Store leftover Tuscan Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream if needed. This dish is not recommended for freezing, as the cream may separate.
Cooking Mistakes
- Don’t overcook the chicken; it should be juicy and tender.
- Ensure the garlic doesn’t burn to avoid bitterness.
- Season the sauce adequately, tasting as you go.
- Use freshly grated Parmesan for the best flavor.
- Don’t skip the resting time for the chicken; it helps retain juices.
Helpful Tips
- Marinate the chicken in Italian herbs for extra flavor.
- Use seasonal vegetables for a fresh twist.
- For a spicy kick, add red pepper flakes to the sauce.
- Garnish with fresh basil just before serving.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as fettuccine or spaghetti, for this recipe.
Is this recipe suitable for meal prep?
Absolutely! This dish can be prepared in advance and stored in the fridge, making it perfect for meal prep.
Can I make this dish dairy-free?
Yes, substitute heavy cream with coconut cream or a dairy-free alternative and omit the cheese.
What can I serve with Tuscan Chicken Pasta?
This dish pairs well with garlic bread, a side salad, or steamed vegetables for a complete meal.
How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F (75°C) for safe consumption.
Conclusion
The Tuscan Chicken Pasta Recipe is a delightful blend of flavors that brings a taste of Italy to your kitchen. With its creamy sauce and tender chicken, this dish is perfect for any occasion. Enjoy a comforting bowl of this pasta, and watch it become a family favorite!
Tuscan Chicken Pasta
Ingredients
- 2 boneless skinless chicken breasts
- 8 oz pasta penne or rigatoni
- 1 cup heavy cream
- 1 cup cherry tomatoes halved
- 2 cups spinach
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add chicken breasts and cook for 6-7 minutes on each side until golden brown.
- Remove chicken from the skillet and let it rest, then slice into strips.
- In the same skillet, add minced garlic and sauté until fragrant.
- Add cherry tomatoes and spinach; cook until spinach is wilted.
- Pour in the heavy cream and bring to a simmer.
- Add Parmesan cheese and stir until melted and smooth.
- Toss the cooked pasta and sliced chicken into the sauce and mix well.
