Tuscan Chicken Pasta Delight

Description

Dive into the heart of Italian cuisine with this delectable Tuscan Chicken Pasta Delight. This recipe brings together tender chunks of chicken and fresh spinach in a dreamy, creamy sauce, topped off with a generous layer of melted cheese. It’s perfect for a cozy dinner or as a comfort food that your whole family will love. Let’s embark on this culinary journey and bring a taste of Tuscany to your table.

Ingredients

• 5 cups short pasta (340-390 grams) like penne or fusili
• 1 tablespoon oil
• 1 lb boneless skinless chicken (about 2-3 fillets or 6 thighs)
• Salt and pepper to taste
• ¼ cup butter
• ¼ cup sun dried tomatoes, drained and chopped
• 2-3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ⅛ – ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons flour
• 1 ½ cups low sodium chicken broth
• 1 ½ cups heavy cream
• ¼ cup shredded Parmesan cheese
• 2 cups chopped fresh spinach
• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons Parmesan cheese

Step-by-step Directions

1. Prepare Baking Dish and Preheat Oven

Lightly grease one 9×13″ baking dish or two 8×8″ baking dishes. Preheat the oven to 375 degrees F if cooking immediately.

2. Cook the Pasta

Cook the pasta according to the package directions until it reaches al dente texture, then drain, and set aside in the prepared baking dish.

3. Cook the Chicken

In a large skillet over medium-high heat, add the oil. Cut the chicken into ½ – ¾” pieces, season with salt and pepper, and cook until browned and fully cooked (about 5-6 minutes). Transfer the cooked chicken to the baking dish, mixing it with the pasta.

4. Make the Sauce

Melt butter in the same skillet over medium heat. Add sun-dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper, and red pepper flakes. Cook for 1-2 minutes before stirring in the flour. After the flour is absorbed, gradually whisk in the broth and cream until smooth and slightly thickened. Add ¼ cup Parmesan cheese and spinach, continuing to cook until the spinach is wilted.

5. Combine and Bake

Pour the sauce over the pasta and chicken in the baking dish, stirring to combine everything evenly. Sprinkle the top with mozzarella and an additional 2 tablespoons of Parmesan cheese. Cover with foil and bake in the preheated oven for 20 minutes until hot and bubbly. For a golden top, broil for the last few minutes.

Servings & Preparation Time

Yields: 6-8 servings
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Tips for Storage & Reheating

• Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days.
• Reheat in the microwave, stirring occasionally, until heated thoroughly. Add a splash of cream or broth if the sauce has thickened too much.
• This dish can be frozen before baking. Wrap tightly and freeze for up to 2 months. Defrost in the refrigerator overnight and bake as directed.

Conclusion

The Tuscan Chicken Pasta Delight offers a perfect blend of comfort and flavor with every bite. It is an ideal dish for family dinners, potlucks, or when you need a hearty meal to warm you up. With its creamy sauce and rich flavors, this pasta dish ensures a satisfying experience that brings a touch of Italy to your dining table.

Tuscan Chicken Pasta Delight

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 6-8 servings 1x

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Description

Dive into the heart of Italian cuisine with this delectable Tuscan Chicken Pasta Delight. This recipe brings together tender chunks of chicken and fresh spinach in a dreamy, creamy sauce, topped off with a generous layer of melted cheese. It’s perfect for a cozy dinner or as a comfort food that your whole family will love. Let’s embark on this culinary journey and bring a taste of Tuscany to your table.

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Ingredients

Scale 1x2x3x

• 5 cups short pasta (340–390 grams) like penne or fusili
• 1 tablespoon oil
• 1 lb boneless skinless chicken (about 2–3 fillets or 6 thighs)
• Salt and pepper to taste
• ¼ cup butter
• ¼ cup sun dried tomatoes, drained and chopped
• 2–3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ⅛ – ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons flour
• 1 ½ cups low sodium chicken broth
• 1 ½ cups heavy cream
• ¼ cup shredded Parmesan cheese
• 2 cups chopped fresh spinach
• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons Parmesan cheese

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Instructions

1. Prepare Baking Dish and Preheat Oven Lightly grease one 9×13″ baking dish or two 8×8″ baking dishes. Preheat the oven to 375 degrees F if cooking immediately.
2. Cook the Pasta Cook the pasta according to the package directions until it reaches al dente texture, then drain, and set aside in the prepared baking dish.
3. Cook the Chicken In a large skillet over medium-high heat, add the oil. Cut the chicken into ½ – ¾” pieces, season with salt and pepper, and cook until browned and fully cooked (about 5-6 minutes). Transfer the cooked chicken to the baking dish, mixing it with the pasta.
4. Make the Sauce Melt butter in the same skillet over medium heat. Add sun-dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper, and red pepper flakes. Cook for 1-2 minutes before stirring in the flour. After the flour is absorbed, gradually whisk in the broth and cream until smooth and slightly thickened. Add ¼ cup Parmesan cheese and spinach, continuing to cook until the spinach is wilted.
5. Combine and Bake Pour the sauce over the pasta and chicken in the baking dish, stirring to combine everything evenly. Sprinkle the top with mozzarella and an additional 2 tablespoons of Parmesan cheese. Cover with foil and bake in the preheated oven for 20 minutes until hot and bubbly. For a golden top, broil for the last few minutes.

• Prep Time: 20 minutes
• Cook Time: 20 minutes