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.
Notes
- 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.