SunDrenched Tuscan Chicken Pappardelle A Creamy OnePan Dream

Sundrenched Tuscan Chicken Pappardelle A Creamy

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:4 servings

Ingredients:

• lbs boneless, skinless chicken breasts (halved horizontally)
• /4 cup all-purpose flour
• Salt and black pepper to taste
• Tbsp olive oil
• Tbsp unsalted butter
• /2 medium yellow onion, finely diced
• cloves garlic, minced
• /2 cup sun-dried tomatoes (in oil), drained and chopped
• /2 cup dry white wine (such as Pinot Grigio)
• cup low sodium chicken broth
• cup heavy cream (35% fat)
• /2 cup freshly grated Parmesan cheese (plus extra for serving)
• oz fresh spinach
• tsp dried Italian seasoning
• oz pappardelle or fettuccine pasta
• Tbsp fresh parsley, chopped (for garnish)

Instructions:

• Slice the chicken breasts in half horizontally (butterfly them) to create thinner cutlets. Season generously with salt, pepper, and dredge lightly in flour, shaking off excess.
• Heat olive oil and butter in a large, deep skillet over medium high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken, cover loosely, and set aside.
• While the chicken rests, boil the pappardelle in heavily salted water according to package directions until al dente. Reserve 1 cup of the starchy cooking water before draining.
• Reduce heat in the skillet to medium. Add diced onion to the residual fat; cook until softened (about 3 minutes). Add minced garlic and chopped sun-dried tomatoes; cook for 1 minute until fragrant.
• Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half. Add chicken broth and Italian seasoning; bring to a simmer.
• Stir in the heavy cream. Let the sauce gently bubble for 2-3 minutes until it starts to thicken slightly. Stir in the grated Parmesan cheese until melted and smooth.
• Stir in the fresh spinach until it wilts down completely. Taste the sauce and adjust seasoning. If the sauce is too thick, add a splash of the reserved pasta water until desired creaminess is achieved.
• Slice the cooked chicken breasts against the grain. Add the drained pasta and the sliced chicken back into the skillet. Toss gently to coat everything thoroughly in the sauce.
• Serve immediately, garnished generously with fresh parsley and extra grated Parmesan cheese.

Nutrition Facts

Calories	1898 kcal
Protein	28.3 g
Fat	64.4 g
Carbs	109.8 g
Fiber	19.6 g
Sodium	639 mg

Recipe Info

Category	Main Course
Cuisine	Italian

My Go-To Tuscan Chicken Pasta Secret Weapon

You know those days when you just need proper comfort food? I mean the kind of dish that smells amazing the second the garlic hits the pan. That's exactly what you get with this Tuscan Chicken Pasta . It’s hearty, creamy, and feels like a proper Sunday dinner, even when it’s Tuesday.

This isn't just another recipe filling up the internet, trust me. We’re focusing on flavour without making you feel like you need a week to recover from cooking it.

Why This Tuscan Chicken Pasta Recipe Works

I’ve seen so many confusing recipes out there. People ask: "How do I stop my sauce splitting?" or "Can I skip the wine?" Everyone wants the rich, restaurant quality taste of Creamy Tuscan Chicken Pasta without the fuss.

This guide sorts all that out clearly. We cover the Tuscan Chicken Pasta Ingredients in detail, making sure you get that beautiful, golden brown chicken crust that locks in the flavour. Forget those watery attempts; we nail the consistency every time.

What Makes This Tuscan Chicken Pasta with Sun-Dried Tomatoes Special

Loads of posts just throw everything in one pot. While that’s fine for some meals, here we’re searing the chicken properly first. That little bit of extra work gives you heaps more flavour.

When I first tried making this dish years ago, my sauce was always a bit bland. The trick, I learned, is using good quality sun-dried tomatoes the oil-packed ones, not the dry ones! They plump up beautifully and give you that intense, sweet tang.

That’s why we dedicate time to prepping the Tuscan Chicken Pasta Ingredients right.

If you’re looking for an Easy Tuscan Chicken Pasta that delivers massive flavour, stick with me. We’re using pappardelle because those wide ribbons hold onto the sauce like a dream. Prepare for a seriously satisfying supper.

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Right then, let's get cracking on a proper Tuscan Chicken Pasta recipe. This dish is an absolute winner creamy, packed with flavour, and looks the part on any dinner table.

Think of it as the culinary equivalent of a lovely, sun-drenched afternoon in Florence, but right here in your own kitchen! Seriously, once you nail this Creamy Tuscan Chicken Pasta , it’ll be on your rotation forever.

Ingredients, Sourcing & Smart Substitutions

When making this Tuscan Chicken Pasta with Sun-Dried Tomatoes , the quality of a few key bits really makes the difference. Don't sweat the small stuff, but pay attention to these pointers.

Core Shopping List

For the chicken, grab about 1.5 lbs (680g) of boneless, skinless breasts. I always butterfly them myself so they cook quickly and evenly. You’ll want a dusting of flour that’s about 1/4 cup (30g) —to help get a gorgeous golden crust.

For the cream, go full fat heavy cream ( 1 cup / 240ml ). Honestly, trying to skimp on the fat here is a rookie error; that’s what gives us that luxurious texture. If you find really good Parmesan, buy extra; freshly grated is non-negotiable for the sauce, trust me.

Flavour Architecture

This is where we build the actual soul of the Tuscan Chicken Pasta Recipe . The garlic and the sun-dried tomatoes are the absolute stars here. Don't be shy with the garlic about 4 cloves (16g) , minced fine.

The sun-dried tomatoes (drained from their oil) bring that lovely salty, sweet punch.

For spice, we use 1 tsp of dried Italian seasoning. If you don't have that, here are your swaps: Competitor swap one: use 1/2 tsp each of dried oregano and dried basil . Competitor swap two: throw in a pinch of dried rosemary instead of the full blend.

My own little trick? Add a tiny grating of nutmeg to the cream sauce right before the cheese goes in it gives it an unexpected depth. I call this section Ingredient Notes because the little things matter!

Equipment & Mise en Place

You don't need a Michelin starred kitchen to whip up this Easy Tuscan Chicken Pasta . Your biggest tool will be a good, deep skillet one that can handle medium high heat. Tongs are your best friend for flipping the chicken cleanly.

My top mise en place tip for this? Get all your veggies chopped and sitting next to the stove before you even turn on the gas. Because the sauce comes together so fast after the chicken is done, you need everything ready to go.

I learned this the hard way when I nearly burned the garlic waiting for the wine to open. Don't let that happen to you! This quick assembly keeps this recipe fast enough even for an Instant Pot Tuscan Chicken Pasta conversion (though we're doing it stovetop today).

Right then, let's get cracking on a proper Tuscan Chicken Pasta recipe. This dish is an absolute winner creamy, packed with flavour, and looks the part on any dinner table.

Think of it as the culinary equivalent of a lovely, sun-drenched afternoon in Florence, but right here in your own kitchen! We’re aiming for that rich, velvety texture that makes you close your eyes after the first bite.

Before You Cook

Getting organised is half the battle, especially if you're trying to beat your neighbour who always brags about their speedy meals. I always say, prep like you’re expecting the Queen for tea, even if it’s just for Tuesday night dinner.

Make sure those chicken breasts are butterflied and pounded thin this is key! If they are too thick, you’ll end up with dry chicken and a sauce that’s gone cold waiting for the meat to cook through. We want everything timing up perfectly.

Don't rush the resting either; that’s my top tip for flavourful meat.

STEP-BY-STEP INSTRUCTIONS

This Tuscan Chicken Pasta Recipe is all about layering flavour. Follow these steps, and you won't go far wrong.

1. First up, get your chicken dredged and seasoned. Heat a good glug of olive oil with a knob of butter in your deepest pan over medium high heat. We are searing here, not stewing! Cook the chicken for about 3- 4 minutes per side until you’ve got a lovely golden crust.

   It should be almost cooked through. Pop it out onto a plate and cover it loosely with foil to rest.

2. While that rests, get your pasta on to boil in aggressively salted water. Remember to reserve at least a cup of that starchy cooking water before draining. That’s your secret weapon for a perfect, clinging sauce later.

3. Back to the pan. Turn the heat down a touch. Toss in your onions and cook them until they are soft, maybe 3 minutes . Then, add the garlic and those glorious chopped sun-dried tomatoes.

   You’ll know the garlic is ready when the aroma hits you that’s your cue!

4. Time to build that beautiful base for the Creamy Tuscan Chicken Pasta . Deglaze the pan with the white wine, scraping up all those tasty brown bits stuck to the bottom. Once that’s reduced by half, pour in the chicken broth and the cream.

   Let it just start to bubble, then stir in that grated Parmesan until it melts into a silky stream.

5. Wilt in the spinach and taste the sauce. Does it need salt? Pepper? Here is where you can add a pinch of red pepper flakes if you fancy a bit of a kick. Now, add the cooked pasta and the sliced chicken back into the pan. Toss it all together.

   If the sauce looks a bit thick, use that reserved pasta water, a splash at a time, until it coats the noodles just right. That's how you nail the texture, trust me!

Save-It Section

Listen up, because leftovers are a thing of beauty here. This Easy Tuscan Chicken Pasta keeps really well. Store it in an airtight container in the fridge for up to three days. When you reheat it, it might seem a bit thick.

Just splash in a tablespoon or two of milk or water and warm it gently on the hob no microwave blasts, unless you want rubbery chicken! If you accidentally added too much salt when seasoning the sauce, quickly stir in a couple of plain, boiled potato chunks; they soak up the excess salinity like magic.

You won’t even notice they’re there. Enjoy every last creamy mouthful!

Right then, let's get cracking on a proper Tuscan Chicken Pasta recipe. This dish is an absolute winner creamy, packed with flavour, and looks the part on any dinner table.

Think of it as the culinary equivalent of a lovely, sun-drenched afternoon in Florence, but right here in your own kitchen! It’s got that restaurant feel without needing to book a flight or spend all day slaving over a hot stove.

Taste & Texture Upgrades

Forget soggy chicken, eh? The secret to this Tuscan Chicken Pasta Recipe is getting a proper sear on those cutlets first. Like my Nan always said, "Brown equals flavour, love." I butterfly the breasts so they cook fast and stay juicy.

Unlike some thinner versions out there which often end up tasting a bit bland we’re using a good splash of dry white wine to deglaze the pan. That bit scrapes up all those lovely brown bits (the fond —fancy word, I know!) stuck to the bottom.

That depth is what elevates this from 'nice' to 'absolutely smashing.' Finish it with fresh parsley, not dried, for a burst of colour.

Nutrition & Dietary Paths

Now, for the numbers. For a generous serving of this Creamy Tuscan Chicken Pasta , you’re looking at roughly 700 calories , with about 45g of protein .

It is rich, mind you, thanks to that heavy cream, so it’s definitely one for a hearty appetite! If you’re watching the belt a bit, you can swap the heavy cream for half and-half, but honestly, you lose a bit of that signature silky texture. For a gluten free option? Easy peasy.

Just use your favourite GF pasta chickpea or lentil work surprisingly well here, though they change the texture a touch.

Serving & Pairing Ideas

Honestly, this Tuscan Chicken Pasta sings all on its own, but what’s a main course without a supporting cast? Grab some crusty bread; you’ll want it for mopping up every last bit of that sauce. I always serve mine with simple blanched green beans, lightly salted. As for leftovers?

It keeps well for about three days in the fridge. When reheating, add a tiny splash of milk or broth to the pan before heating gently. High heat makes the cream split, and nobody wants that! Trust me on this one; I learned that the hard way last time I tried to blast it in the microwave.

Give this Easy Tuscan Chicken Pasta a go this week; you won't regret bringing this slice of Italian sunshine to your table!

If you're craving more ideas, explore Easy Crispy Parmesan Chicken Bistro Quality Fast , Easy Parmesan Crusted Chicken with Lemon Butter Drizzle and Creamy Keto Garlic Mushroom Chicken Casserole Recipe .