Creamy Tuscan Chicken Pasta

Creamy pasta and chicken in a large white skillet with a spoon.

Creamy Tuscan chicken pasta is a one-pot wonder made with succulent chicken in a rich, savoury sauce full of sun-dried tomatoes, spinach, garlic and parmesan.

Course Main

Cuisine International

Total Time 35

Servings

Calories 837kcal

Author Lee-Ann Grace

Ingredients

500 g skinless and boneless chicken thighs
1 teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon onion powder
¼ teaspoon cooking salt
¼ teaspoon fresh ground black pepper
1 tablespoon olive oil
50 g bacon chopped
⅓ cup chopped semi-dried tomato drained of oil
2 fresh garlic cloves crushed
2 cups chicken stock hot (see my notes)
1 cup milk
1 cup thickened cream
1½ tablespoons dijon mustard
½ teaspoon cooking salt extra
250 g penne pasta
60 g baby spinach
½ cup freshly grated parmesan cheese
grated parmesan cheese extra to serve

Metric - US customary

Instructions

Combine garlic powder, sweet paprika, onion powder, salt and pepper and sprinkle over both sides of each chicken thigh.
1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon onion powder, ¼ teaspoon cooking salt, ¼ teaspoon fresh ground black pepper, 500 g skinless and boneless chicken thighs
Heat the olive oil in a large heavy-based pan/skillet and fry the chicken thighs on both sides until cooked through.
1 tablespoon olive oil
Remove the chicken from the pan and set it aside.
Add the chopped bacon to the pan, and fry for 2-3 minutes, then add sun-dried tomatoes and fresh garlic, and cook for a further 30 seconds.
50 g bacon, ⅓ cup chopped semi-dried tomato, 2 fresh garlic cloves
Pour chicken stock into the pan to de-glaze, scraping up any flavour spots from the base of the pan.
2 cups chicken stock
Add milk, cream, mustard and extra salt, then mix to combine and bring to a simmer.
1 cup milk, 1 cup thickened cream, 1½ tablespoons dijon mustard, ½ teaspoon cooking salt
Stir in the pasta and continue to simmer for 10 - 12 minutes (stirring occasionally) until the pasta is cooked.
250 g penne pasta
While the pasta is cooking, slice the chicken into bite-sized pieces.
Add spinach, parmesan and the reserved chicken (including any resting juices) to the pan with the cooked pasta, and stir over low heat until the spinach is wilted and the chicken is heated through.
60 g baby spinach, ½ cup freshly grated parmesan cheese
Serve immediately sprinkled with extra parmesan cheese.
grated parmesan cheese

Video

Notes

Don't wipe out the pan after you finish cooking the chicken, this is flavour we don't want to lose!
I heat the chicken stock in a Pyrex jug in the microwave.
This cream-based sauce will thicken as it cools.

*Please note that the nutrition facts and amount of calories per serve are provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition