Hello food lovers! Today, we’re diving into a comforting and bold dish, the Spicy Tuscan Chicken Pasta. This recipe is a delightful blend of rich Italian flavors, bringing together creamy textures and a hint of spice. Perfect for a weeknight dinner or a special occasion, this dish will be a hit for all fans of creamy pastas and hearty meals.
Introduction
Spicy Tuscan Chicken Pasta is a crowd-pleaser, embodying the heart of Tuscan flavors. Combining sun-dried tomatoes, Calabrian chili paste, and tender chicken, this recipe is a fusion of rustic and modern Italian cuisine. This meal comes together quickly, offering a delicious, creamy sauce with a touch of heat, ideal for fans of Italian-inspired dishes and those who love a good spicy kick.
Whether you’re familiar with Tuscan flavors or trying them for the first time, this dish promises a rich taste experience that is easy to make and satisfying for the whole family.
Ingredients for Spicy Tuscan Chicken Pasta
- 1 jar (8 ounces) oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts, cubed
- 4 teaspoons Italian seasoning (adjust based on preference)
- 1 teaspoon paprika or smoked paprika
- Red pepper flakes, to taste
- Kosher salt and black pepper, to taste
- 1 cup grated parmesan cheese
- 2 tablespoons salted butter
- 1 medium shallot, chopped
- 2 cloves garlic, chopped
- 2-3 tablespoons crushed Calabrian chili paste
- 1 pound short-cut pasta (penne or rigatoni)
- 1 cup heavy cream
- 2 cups fresh baby spinach
Optional substitutions:
- For a lighter dish, you can swap heavy cream for half-and-half or coconut cream.
- Gluten-free pasta is also an option for those with dietary restrictions.
How to Make Spicy Tuscan Chicken Pasta – Step by Step
Step 1
Drain 3 tablespoons of oil from the sun-dried tomatoes into a large skillet or pot. Chop the sun-dried tomatoes and set them aside.
Step 2
Heat the pot over medium-high heat. Add the cubed chicken, 3 teaspoons of Italian seasoning, paprika, red pepper flakes, salt, and pepper. Cook until the chicken turns golden brown, about 5 minutes. Stir in 1/4 cup of parmesan, cooking for another minute before removing the chicken from the pot.
Step 3
To the same pot, add a drizzle of the sun-dried tomato oil and 2 tablespoons of butter. Toss in the chopped shallot, garlic, Calabrian chili paste, and the remaining 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes.
Step 4
Add 3 1/2 cups of water to the pot and bring to a boil. Stir in the pasta and cook, stirring frequently, until the pasta is al dente, approximately 8 minutes.
Step 5
Lower the heat and mix in the cream, spinach, chopped sun-dried tomatoes, and the remaining 3/4 cup of parmesan. Finally, slide the chicken and any collected juices back into the pot.
Step 6
Serve the pasta hot, topped with fresh parmesan and basil for extra flavor.
Helpful Tips for Spicy Tuscan Chicken Pasta
- Use freshly grated parmesan for a more authentic and rich flavor.
- If you prefer a milder version, reduce the amount of Calabrian chili paste or omit the red pepper flakes.
- To make the sauce creamier, stir in an extra 1/4 cup of cream at the end.
Cooking Tips for the Best Spicy Tuscan Chicken Pasta
- Best pasta cooking hack: Ensure the pasta is cooked al dente by tasting it around 6 minutes into the boil time. This will give the pasta the perfect texture to absorb the creamy sauce.
- Use a cast-iron skillet to get the chicken nicely golden brown without sticking to the pan.
- For a burst of color and flavor, try adding roasted red peppers or kalamata olives.
Serving Suggestions for Spicy Tuscan Chicken Pasta
Pair this spicy and creamy pasta dish with a side of garlic bread or a simple Caesar salad. For drinks, a crisp Pinot Grigio or a bold Chianti would complement the rich flavors perfectly.
Nutritional Information
Calories per serving: 622 kcal
Fats: 35g
Carbohydrates: 48g
Protein: 36g
Vitamins: Rich in vitamin C from the spinach and calcium from the cheese.
Storage and Leftovers for Spicy Tuscan Chicken Pasta
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or cream to maintain the creamy consistency. For freezing, store in a freezer-safe container for up to 3 months.
Frequently Asked Questions (FAQs) for Spicy Tuscan Chicken Pasta
1. Can I make Spicy Tuscan Chicken Pasta ahead of time?
Yes, you can make the dish ahead of time. Prepare all ingredients but store the pasta and sauce separately to avoid soggy pasta when reheating.
2. Can I use another protein instead of chicken?
Absolutely! This recipe works well with shrimp, turkey, or even tofu for a vegetarian option.
3. How do I make the dish less spicy?
To reduce the spice, simply omit the red pepper flakes and use a smaller amount of Calabrian chili paste.
4. Can I make this dish gluten-free?
Yes, just substitute the regular pasta for your favorite gluten-free pasta.
Related Recipes for Spicy Tuscan Chicken Pasta Lovers
For more delicious and hearty meal ideas, check out these similar recipes:
- Ultimate Cowboy Casserole: A hearty meal combining cornbread and savory flavors.
- Sausage Balls with Red Lobster Mix: A tasty and easy appetizer recipe with a spicy twist.
Conclusion
If you’re craving a dish that’s rich, creamy, and packed with bold flavors, this Spicy Tuscan Chicken Pasta recipe is a must-try. Share your feedback in the comments below or add your own twist to the dish by experimenting with different ingredients. Don’t forget to check out other pasta recipes for more culinary inspiration!
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Spicy Tuscan Chicken Pasta Recipe – Easy & Flavorful Dish
Description
Hello food lovers! Today, we’re diving into a comforting and bold dish, the Spicy Tuscan Chicken Pasta. This recipe is a delightful blend of rich Italian flavors, bringing together creamy textures and a hint of spice. Perfect for a weeknight dinner or a special occasion, this dish will be a hit for all fans of creamy pastas and hearty meals.
Ingredients
- 1 jar (8 ounces) oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts, cubed
- 4 teaspoons Italian seasoning (adjust based on preference)
- 1 teaspoon paprika or smoked paprika
- Red pepper flakes, to taste
- Kosher salt and black pepper, to taste
- 1 cup grated parmesan cheese
- 2 tablespoons salted butter
- 1 medium shallot, chopped
- 2 cloves garlic, chopped
- 2–3 tablespoons crushed Calabrian chili paste
- 1 pound short-cut pasta (penne or rigatoni)
- 1 cup heavy cream
- 2 cups fresh baby spinach
Optional substitutions:
- For a lighter dish, you can swap heavy cream for half-and-half or coconut cream.
- Gluten-free pasta is also an option for those with dietary restrictions.
Instructions
Step 1
Drain 3 tablespoons of oil from the sun-dried tomatoes into a large skillet or pot. Chop the sun-dried tomatoes and set them aside.
Step 2
Heat the pot over medium-high heat. Add the cubed chicken, 3 teaspoons of Italian seasoning, paprika, red pepper flakes, salt, and pepper. Cook until the chicken turns golden brown, about 5 minutes. Stir in 1/4 cup of parmesan, cooking for another minute before removing the chicken from the pot.
Step 3
To the same pot, add a drizzle of the sun-dried tomato oil and 2 tablespoons of butter. Toss in the chopped shallot, garlic, Calabrian chili paste, and the remaining 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes.
Step 4
Add 3 1/2 cups of water to the pot and bring to a boil. Stir in the pasta and cook, stirring frequently, until the pasta is al dente, approximately 8 minutes.
Step 5
Lower the heat and mix in the cream, spinach, chopped sun-dried tomatoes, and the remaining 3/4 cup of parmesan. Finally, slide the chicken and any collected juices back into the pot.
Step 6
Serve the pasta hot, topped with fresh parmesan and basil for extra flavor.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use freshly grated parmesan for a more authentic and rich flavor.
- If you prefer a milder version, reduce the amount of Calabrian chili paste or omit the red pepper flakes.
- To make the sauce creamier, stir in an extra 1/4 cup of cream at the end.
