Tuscan Chicken Pasta
Juicy chicken and tender noodles are smothered in a dreamy garlicky cream sauce rich with Tuscan flavors.
Servings: 4 portions
Ingredients
- 4 chicken cutlets or two breasts sliced horizontal
- 5 slices cooked bacon, diced
- 10 oz. ziti noodles any tube-pasta of your choice
- 2 tablespoons butter
- 1/2 red onion, diced
- 5 garlic cloves, minced
- 1 red bell pepper, diced
- 1/4 cup sun-dried tomatoes, diced from a jar
- 2 tablespoons Calabrian peppers, crushed whole peppers work too, just finely mince
- 1 tablespoon tomato paste
- 2 cups heavy cream
- 1/2 cup chicken stock or pasta water will work too
- 2 cups fresh spinach leaves, roughly chopped about two handfuls
- 1 cup parmesan cheese, grated
- olive oil
Pasta Sauce Seasoning
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1.5 tsp Italian seasoning
- 1/2 tsp each salt and pepper
Chicken Seasoning
- 2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp each salt and pepper
Instructions
Make the Chicken
- Combine the chicken seasonings together and season chicken breast on both sides. Heat 2 tablespoons of olive oil in a large cast iron skillet or pan over medium heat. Add the chicken and cook about 3 minutes per side, flipping them just once. Once you flip them, drop in two tablespoons of butter and allow it to melt. I like to baste the chicken repeatedly with a spoon as they finish cooking. Remove the chicken from the pan once internal temp reaches 165 degrees and set aside on a plate with tented foil.
Prep the Sauce
- In the same buttery skillet, add in the onion and garlic, sautéing until fragrant, about 1 minute. Add the diced bell peppers and continue to cook for a few minutes. Then the sun-dried tomatoes and Calabrian peppers go into the pan, stirring to incorporate. Lastly, add in the seasonings and tomato paste followed by the heavy cream and chicken stock. Carefully mix well and allow the cream sauce to come to a simmer, about 5 minutes. Slice up the chicken and pour any of the juices from the plate into the cream sauce.Add the parmesan cheese and chopped spinach into the sauce. Meanwhile, boil your pasta to al dente.
Assemble Pasta
- The cream sauce should be thickening as it continues to simmer. Add the cooked pasta directly into the cream sauce and toss well until it's incorporated. Top with crispy bacon and a sprinkling of grated parmesan cheese.Add the sliced chicken on top of the creamy pasta and spoon any excess cream sauce over the chicken breasts. Enjoy!**To reheat, be sure to add a splash of cream or chicken stock and a dollop of butter to each portion before microwaving.