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Creamy Tuscan Chicken Pasta

A delightful Italian dish that combines chicken, spinach, and sun-dried tomatoes in a rich and creamy sauce, perfect for family dinners or entertaining guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces skinless, boneless chicken thighs Can substitute with chicken breasts.
  • 3 tablespoons olive oil For frying the chicken.
  • 0.75 teaspoon kosher salt To season the chicken.
  • 0.25 teaspoon ground black pepper To season the chicken.
For the Sauce
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 0.5 cup dry white wine For deglazing the pan.
  • 0.5 cup chopped, drained oil-packed sun-dried tomatoes
  • 1 cup low-sodium chicken broth
  • 1.5 teaspoons Italian seasoning
  • 4 cups fresh baby spinach
  • 1 cup freshly grated aged Asiago cheese Freshly grated preferred.
  • 1 cup heavy cream Can be replaced with low-fat milk for a lighter version.
  • 1 tablespoon freshly squeezed lemon juice To balance the creaminess.
For the Pasta
  • 1 16 ounce package mini farfalle pasta Can substitute with gluten-free pasta.

Method
 

Cooking the Chicken
  1. Heat olive oil in a large skillet over medium-low heat.
  2. Season chicken thighs with salt and pepper, then place them in the hot skillet.
  3. Cook until golden brown and no longer pink in the center, about 8-10 minutes on each side.
  4. Remove chicken from skillet and set aside.
Making the Sauce
  1. Reduce heat to low and add chopped onion and minced garlic to the skillet.
  2. Cook until soft, about 5 minutes, then add white wine and cook until mostly evaporated, 3-5 minutes.
  3. Add sun-dried tomatoes and cook for another minute, then stir in chicken broth and Italian seasoning.
  4. Bring to a gentle simmer and cook uncovered until slightly reduced, about 5 minutes.
  5. Add fresh spinach and allow to wilt for 1-2 minutes.
  6. Stir in Asiago cheese and heavy cream until combined, then add lemon juice.
  7. Return chicken to skillet, allowing to heat through for about 5-7 minutes.
Cooking the Pasta
  1. In a separate pot, bring salted water to a rolling boil.
  2. Add mini farfalle pasta and cook uncovered, stirring occasionally until tender yet firm to the bite, about 7-8 minutes.
  3. Drain pasta using a colander.
Serving
  1. Divide cooked pasta among bowls and top with chicken and creamy sauce.
  2. Garnish with extra grated Asiago cheese and freshly chopped herbs.

Notes

Pair with garlic bread and a Caesar salad for a complete meal. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.