Name: Creamy Tuscan Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Tuscan
Ingredients: 8 oz dry pasta of choice; 1 1/2 lbs (3 medium) chicken breasts, sliced into cutlets and pounded to even thickness; 1 Tbsp Italian seasoning; 1 1/2 tsp salt, divided, to taste; 1 tsp granulated onion; Lots of fresh cracked black pepper; 2 Tbsp avocado oil; 1/3 rounded cup sun-dried tomatoes, chopped; 4 large garlic cloves, minced; 1 cup chicken broth, divided; 1 1/3 cup heavy cream; 1 1/2 cups spinach; 2/3 cup ricotta cheese; 1/3 cup reserved pasta water; 1-2 Tbsp flour

Creamy Tuscan Chicken Pasta

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5 from 3 reviews

An easy recipe made in about 30 minutes for a creamy, dreamy pasta dinner.

Author: Christine Manes
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Dinner, Entree
Method: Stovetop
Cuisine: Tuscan

Ingredients

Scale

8 oz dry pasta of choice

1 1/2 lbs (3 medium) chicken breasts, sliced into cutlets and pounded to even thickness

1 Tbsp Italian seasoning

1 1/2 tsp salt, divided, to taste

1 tsp granulated onion

Lots of fresh cracked black pepper

2 Tbsp avocado oil

1/3 rounded cup sun-dried tomatoes, chopped

4 large garlic cloves, minced

1 cup chicken broth, divided

1 1/3 cup heavy cream

1 1/2 cups spinach

2/3 cup ricotta cheese

1/3 cup reserved pasta water

1-2 Tbsp flour

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Instructions

Prepare the pasta you are wanting. It’ll take about 20-30 minutes for the chicken/sauce portion to be done for reference.
Slice each chicken breast in half lengthwise to make cutlets then pound to even thickness (this makes it cook MUCH faster). To do this, place a chicken breast on a cutting board, place one hand flat on top of the chicken breast, then starting on the thicker side, carefully cut through it horizontally with a sharp knife, slicing all the way through.
Cover the chicken with plastic wrap then pound the chicken to even thickness.
Mix together 1 Tbsp italian seasoning, 1 tsp salt, 1 tsp granulated onion, and fresh cracked black pepper in a small bowl. Lay the chicken cutlets out on the cutting board and sprinkle both sides with the mixed spices.
Preheat a large skillet to medium-high heat with avocado oil.
Once preheated, add the seasoned chicken and sear for about 1 1/2-3 minutes on each side until cooked through, removing each piece as it reaches 165ºF in the center. The time depends on how big/thick the chicken breast is. Remove from the skillet onto a plate and cover to rest.
While the chicken is cooking, prep the sun-dried tomatoes and minced garlic so it’s ready to go into the pan right after you take out the chicken.
Turn the heat down to low-medium. Add the sun-dried tomatoes and minced garlic to the skillet and sauté for 30 seconds, stirring constantly. Add 1/3 cup of broth and deglaze the pan, scraping up any browned pieces to incorporate it back into the dish. Whisk in 1 Tbsp of flour. Add the remaining 2/3 cup of broth, the cream, spinach, and 1/2 extra tsp of salt and stir together. Turn the heat up as needed to lightly simmer for 5 minutes or so to thicken a bit.
Stir in the ricotta cheese and the reserved pasta water. Taste test and add salt to taste.
If the sauce is still too thin, then whisk in the remaining 1 Tbsp of flour and simmer another minute. FYI – It’ll also thicken more as it cools down after being removed from the heat.
Slice the chicken up then add back into the skillet and stir into the sauce. Since it’s cut into slices, the sauce will reheat the chicken if it cooled down too much while resting.
Serve over the cooked pasta. Enjoy!
Please be sure to leave a review!

Find it online: https://homecookedliving.com/creamy-tuscan-chicken-pasta-bowls/