Description
A rich and creamy Tuscan chicken pasta dish featuring tender chicken breast, sun dried tomatoes, fresh basil, and spinach tossed in a luscious creamy sauce with parmesan and garlic, served over linguine pasta.
Ingredients
Scale
Chicken
- 1x 250g/9oz Chicken Breast
- 1/2 tsp Smoked Paprika
- 1/2 tsp Oregano
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Sun Dried Tomato Oil (or olive oil)
Pasta and Sauce
- 200g/7oz Long-Cut Pasta (Linguine)
- 1 tbsp Butter
- 3 cloves Garlic, finely diced
- 1 tbsp Tomato Puree (Tomato Paste)
- 80ml/1/3 cup Chicken Stock
- 160ml/2/3 cup Double/Heavy Cream
- 90g/3oz Sun Dried Tomatoes, finely diced
- 30g/1oz Freshly grated Parmesan, plus extra to serve
- 2 tbsp Fresh Basil, finely diced, plus extra to serve (~1/2 bunch)
- 2 large handfuls Baby Spinach (~60g/2oz)
Instructions
- Prepare the Chicken: Horizontally slice the chicken breast through the center to create two even pieces. Evenly coat both sides of each piece with smoked paprika, oregano, onion powder, salt, and black pepper.
- Cook the Chicken: Heat the sun dried tomato oil in a large pan over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes per side until lightly charred and nearly cooked through. Remove from pan and rest on a plate. Slice into thin strips just before using.
- Cook the Pasta: While the chicken cooks, bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Do not drain the pasta water.
- Make the Sauce: Lower the pan heat to medium and melt the butter. Add the finely diced garlic and fry for 10 to 20 seconds, taking care not to burn it. Stir in the tomato puree and cook for about one minute. Pour in the chicken stock and double cream, then stir in the finely diced sun dried tomatoes, fresh basil, and freshly grated parmesan. Bring to a gentle simmer and then reduce heat to low.
- Add Spinach and Combine: Stir in the baby spinach until it just begins to wilt. Use tongs to transfer the al dente pasta directly from the pot into the pan. Toss pasta in the sauce, then add the sliced chicken along with any resting juices. Continue tossing everything until the sauce thickens and clings to the pasta. If the sauce becomes too thick, loosen it with a splash of reserved pasta water.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra fresh basil and parmesan if desired.
Notes
- Chicken: Slice chicken relatively thin so it cooks quickly and evenly. Approximately 3 minutes per side is ideal; cook up to 4 minutes if thicker.
- Sauce: The sauce should be thick initially but will thin out when spinach wilts and pasta is added. Ensure the sauce remains creamy without being watery.
- Stock: Use ready-made chicken stock or dissolve half an Oxo cube in 80ml boiling water for convenience.
- Calories: Nutritional information is based on dividing the entire recipe into 2 servings.
