From the Cook
From the Cook
From the Cook
1/4
Tuscan Chicken Pasta
Instructions
1
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
2
Season chicken with salt, pepper, onion powder, garlic powder, paprika, and dried basil.
3
In a large pan over medium heat, add olive oil and cook chicken until golden and cooked through. Remove and set aside.
4
In the same pan, melt butter and sauté diced onion until soft. Add garlic, spinach, and sun-dried tomatoes. Cook until spinach is wilted.
5
Pour in heavy cream and chicken stock. Stir and bring to a simmer.
6
Season sauce with salt, pepper, and the same seasoning blend used on the chicken.
7
Add cooked pasta, reserved pasta water, cooked chicken, Parmesan, and mozzarella. Stir until cheese is melted and everything is well combined.
8
Top with more cheese and fresh basil before serving.
My Calorie Intake
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Tips & Tricks (5)
- Reserve Pasta Water Before Draining 💧Always save 1-2 cups of starchy pasta water before draining; use it to adjust sauce consistency and help it cling beautifully to the pasta for a silkier finish.
- Bloom Sun-Dried Tomatoes in Oil 🍅Warm your sun-dried tomatoes in olive oil for 2-3 minutes before adding them to the sauce to rehydrate and intensify their concentrated, jammy flavors.
- Sear Chicken Dry and Don't Move It 🍗Pat chicken completely dry before searing and resist the urge to move it—let it sit undisturbed for 4-5 minutes per side to develop a golden, flavorful crust.
- Temper Cream to Prevent Curdling 🥛Add heavy cream slowly while whisking constantly, and ensure the sauce is at a gentle simmer rather than a rolling boil to prevent breaking or curdling.
- Layer Fresh Basil at Multiple Stages 🌿Add half the fresh basil during sauce assembly for subtle flavor depth, then finish with the remaining basil just before serving to keep its brightness and aromatic qualities intact.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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