Description
This creamy Tuscan Chicken Pasta is a comforting one-pan dish featuring tender chicken breasts cooked in a flavorful sauce with sun-dried tomatoes, fresh spinach, and a blend of mozzarella, Parmesan, and cheddar cheeses. Perfectly tender elbow macaroni is simmered right in the sauce, making it a foolproof meal ready in just 45 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Sauce and Pasta
- 8 ounces sun-dried tomatoes (from a jar), thinly sliced
- 1 medium yellow onion, finely chopped
- 2 tablespoons unsalted butter
- 4 cups fresh baby spinach
- 2 teaspoons dried Italian seasoning
- 2 1/2 cups chicken stock
- 16 ounces uncooked elbow macaroni pasta
- 3 cloves garlic, finely chopped
- 3 tablespoons plain flour
- 3 3/4 cups half-and-half cream
- 3/4 cup finely shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 3/4 cup grated cheddar cheese
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Season and Cook Chicken: Sprinkle half the salt, black pepper, onion powder, paprika, and dried parsley on one side of the chicken breasts. Flip and season the other side with the remaining spices. Heat olive oil in a large pan over medium-high heat and cook the chicken for 4 to 5 minutes on each side until golden brown. Remove from the pan, cover with foil, and let rest for a few minutes before slicing into thin strips.
- Sauté Aromatics: In the same skillet, melt the unsalted butter. Add the finely chopped onion and garlic and stir occasionally for about two minutes until the onion becomes soft and translucent.
- Add Sun-Dried Tomatoes: Stir in the thinly sliced sun-dried tomatoes and cook for a couple of minutes, stirring occasionally to combine flavors.
- Create the Sauce Base: Sprinkle the plain flour into the pan and stir constantly until it is fully incorporated, cooking it for about one minute. Gradually pour in the chicken stock, half-and-half cream, and dried Italian seasoning while stirring continuously. Bring the mixture to a gentle simmer.
- Cook Pasta in Sauce: Add the uncooked elbow macaroni pasta directly into the skillet. Stir occasionally and simmer gently over low heat for approximately 10 minutes until the pasta is tender but still firm to the bite.
- Add Spinach: Toss in the fresh baby spinach, stirring continuously until it wilts down significantly and is fully incorporated into the sauce.
- Incorporate Cheeses: Reduce the heat to low and stir in the shredded mozzarella, grated Parmesan, and cheddar cheeses. Mix well until all the cheese is melted evenly into the sauce.
- Combine Chicken and Serve: Return the sliced chicken strips to the skillet and stir to combine. Heat everything through once more, then garnish with freshly chopped Italian parsley. Serve hot.
Notes
- Use half-and-half cream for a rich and creamy sauce; whole milk can be substituted but will be less thick.
- Sun-dried tomatoes packed in oil give the best flavor; if using dry ones, rehydrate before use.
- Make sure to stir frequently when cooking pasta in the sauce to prevent sticking.
- For a lower-fat option, reduce the amount of cheese or use part-skim versions.
- This dish pairs well with a simple green salad or garlic bread.
