Description
Tuscan Chicken Pasta Delight brings creamy Mediterranean comfort straight to your kitchen. Succulent chicken, sun-dried tomatoes, and spinach mingle with perfectly al dente pasta, creating a harmonious blend of rich flavors that transport you to the rolling hills of Italy.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless skinless chicken
- ¼ cup (30 grams) shredded Parmesan cheese
- 1 ½ cups (170 grams) shredded mozzarella cheese
Pasta and Vegetables:
- 5 cups (340–390 grams) short pasta like penne or fusilli
- 2 cups (60 grams) chopped fresh spinach
- ¼ cup (60 grams) sun-dried tomatoes, drained and chopped
- 2–3 cloves garlic, minced
Seasonings and Liquids:
- 1 tablespoon oil
- ¼ cup (57 grams) butter
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- 1/8 – ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons (24 grams) flour
- 1 ½ cups (360 milliliters) low sodium chicken broth
- 1 ½ cups (360 milliliters) heavy cream
- 2 tablespoons (15 grams) Parmesan cheese
Instructions
- Prepare the baking vessel by lightly coating a 9×13 inch (23×33 centimeters) or two 8×8 inch (20×20 centimeters) dishes with non-stick cooking spray. Set the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- Boil pasta in salted water according to package instructions until it reaches a tender yet firm consistency. Carefully drain and transfer the pasta to the prepared baking dish.
- Heat olive oil in a large skillet over medium-high heat. Slice chicken into uniform bite-sized pieces approximately 1/2 to 3/4 inch (1.3 to 1.9 centimeters) thick. Season generously with kosher salt and freshly ground black pepper.
- Sauté chicken pieces until golden brown and completely cooked through, approximately 5-6 minutes. Ensure no pink remains in the center. Transfer the cooked chicken to the baking dish, gently mixing with the prepared pasta.
- Using the same skillet, melt unsalted butter over medium heat. Add chopped sun-dried tomatoes, minced garlic, Italian seasoning, dried oregano, salt, black pepper, and crushed red pepper flakes. Sauté for 1-2 minutes to release aromatic flavors.
- Sprinkle all-purpose flour into the skillet, stirring continuously to prevent lumps. Gradually whisk in chicken broth and heavy cream, creating a smooth, velvety sauce. Continue cooking until the mixture slightly thickens.
- Incorporate grated Parmesan cheese and fresh baby spinach leaves. Cook until spinach wilts and becomes tender, approximately 2-3 minutes.
- Pour the creamy sauce evenly over the pasta and chicken mixture, stirring to ensure complete coverage. Top with shredded mozzarella cheese and remaining of Parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove foil during the final 2-3 minutes to achieve a golden, slightly crispy cheese topping.
- Allow the dish to rest for 5 minutes after removing from the oven. Serve hot, garnishing with additional herbs if desired.
Notes
- Prep Ahead Magic: Assemble this dish completely up to 24 hours before baking, storing covered in the refrigerator for a convenient make-ahead meal that saves time on busy nights.
- Pasta Perfect: Choose short pasta shapes like penne or rotini that capture the creamy sauce beautifully and provide excellent texture in every bite.
- Protein Power: Swap chicken with shredded rotisserie chicken or diced turkey for a quick alternative without compromising flavor and convenience.
- Spice Flexibility: Adjust red pepper flakes to control heat level, adding more for spice lovers or reducing for a milder version that suits all taste preferences.
- Veggie Boost: Customize by adding extra vegetables like roasted bell peppers, artichokes, or zucchini to increase nutritional value and create a more robust meal.
- Leftover Love: Reheat gently with a splash of cream or broth to maintain sauce consistency and prevent drying out, making this dish equally delicious the next day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 820 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 55 g
- Saturated Fat: 32 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 220 mg