Description
Spicy Tuscan Chicken Pasta is a hearty and flavorful dish featuring tender strips of chicken breast cooked with smoky paprika and red pepper flakes, combined with sun-dried tomatoes, fresh spinach, and a creamy Parmesan sauce. This Italian-inspired recipe delivers a perfect balance of spice and creaminess on a bed of al dente penne or fettuccine, making it an ideal main course for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Pasta
- 10 oz penne or fettuccine pasta
Sauce and Vegetables
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
Garnish (Optional)
- Fresh basil leaves
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne or fettuccine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Season the Chicken: While the pasta cooks, season the chicken strips evenly with smoked paprika, garlic powder, red pepper flakes, salt, and pepper.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: Reduce the skillet heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the skillet and sauté for 1 to 2 minutes, stirring frequently to release their flavors.
- Make the Cream Sauce: Stir in the heavy cream, chicken broth, Italian seasoning, and grated Parmesan cheese into the skillet. Allow the mixture to simmer gently for 3 to 4 minutes until the sauce thickens slightly.
- Wilt the Spinach: Add the fresh spinach to the sauce and stir until the leaves have wilted, about 1 to 2 minutes.
- Combine All Ingredients: Return the cooked chicken to the skillet and add the drained pasta. Toss everything together to mix well, adding a splash of reserved pasta water if the sauce needs loosening.
- Serve: Plate the pasta hot, garnished with fresh basil leaves and extra Parmesan cheese if desired for added flavor and presentation.
Notes
- Add sautéed mushrooms or crushed red pepper flakes for additional depth and heat.
- Substitute half-and-half for heavy cream to create a lighter version of the sauce.
- Use gluten-free pasta to accommodate dietary restrictions.
