Buy Now →Easy Tuscan Chicken Pasta Bowls
An easy recipe made in just 30 minutes for a creamy, dreamy pasta dinner.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 5 1x
- Category: Entree, Dinner
- Method: Stovetop
- Cuisine: Tuscan
Ingredients
Scale
8 oz dry pasta of choice
1 1/2 lbs (2 large) chicken breasts (boneless, skinless), sliced in half lengthwise
1 1/2 Tbsp Italian seasoning
1 1/2 tsp salt, divided, to taste
1 tsp granulated onion
Lots of fresh cracked black pepper
1 1/2 Tbsp olive oil
1/3 cup sun-dried tomatoes, sliced if needed
3 large garlic cloves, finely chopped
1/3 cup chicken broth (or sub white wine)
1 1/4 cup heavy cream
1 cup packed spinach
2/3 cup ricotta cheese
Instructions
- Prepare the pasta you are wanting. It’ll take about 20 minutes for the chicken/sauce portion to be done for reference.
- Slice each chicken breast in half lengthwise to make 4 cutlets (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.
- Lay the chicken cutlets out on the cutting board and sprinkle with 1 tsp salt and the Italian seasoning, onion powder, and cracked black pepper – keeping in mind you’ll want to season both sides, so reserve enough seasoning to coat both sides of each piece of chicken.
- Preheat a large skillet to medium heat with olive oil.
- Once preheated, add the seasoned chicken and sear for about 2-3 minutes on each side. Remove from the skillet and set aside.
- Turn the heat down to low-medium. Add the sun-dried tomatoes and chopped garlic to the skillet and sauté for 30-60 seconds, stirring constantly. Add the broth and deglaze the pan, scraping up any browned pieces to incorporate it back into the dish. Add the cream, spinach, and 1/2 extra tsp of salt and stir together. Turn the heat up as needed to lightly simmer for a couple minutes, don’t let it fully boil because you don’t want the liquid to dissipate too much.
- Stir in the ricotta cheese. Taste test and add salt and/or seasonings if desired.
- Add the chicken back into the skillet, spoon some of the sauce over each piece, and simmer for 2-4 minutes until the chicken is ready. I recommend using a meat thermometer to check the chicken, it should be 165ºF.
- The sauce will be thicker at this point, but every stove cooks different, so if the sauce turned out too thick, add a touch more heavy cream, or if it’s too thin for your preference, add 1-3 tsp of arrowroot starch (or tapioca starch or flour of choice) but also keep in mind the sauce does thicken as it cools.
- To serve: Cut the chicken into slices / bite sized pieces then serve over cooked pasta with a few spoonfuls of the sauce over top (a little goes a long way because it’s so rich!). Enjoy!
- Please be sure to leave a review!
Find it online: https://homecookedliving.com/easy-tuscan-chicken-pasta-bowls/
