One-Pan Tuscan Chicken Pasta
Creamy dreamy sauce with onions, peppers, and spinach smothering flavorful chicken breasts and tossed in pasta! This one-pan meal is a weeknight cooks dream.
Servings: 4 servings
Ingredients
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- 1/2 pound fusili or penne pasta cooked with 1/2 cup of cookinf water reserved.
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1/2 onion diced small white or yellow onion
- 1/2 red bell pepper, diced
- 2 garlic cloves, minced
- 1 1/2 cups heavy cream
- 2 tbsp tomato paste
- 1/2 cup sun-dried tomatoes
- 2 cups spinach
- 1/2 cup parmesan cheese, grated
Instructions
- Cook 1/2 lb of pasta until al dente and reserve 1/2 cup pasta water.
- In a small bowl combine the salt, pepper, cayenne, paprika, garlic powder, and onion powder. Mix well.
- Season the chicken breasts on both sides with the seasoning mix.
- In a large cast iron pan or skillet add 1 tbsp. of olive oil over medium heat.
- Add the chicken and cook on both sides for 5-6 minutes or until no longer pink.
- Remove from the pan and set aside on a plate.
- In the same pan add 1 tbsp. of olive oil and 2 tbsp. of butter. Add the onion, garlic, and bell pepper. Saute until translucent, about 2-3 minutes.
- Add the tomato paste, stir well and let it cook for 1-2 minutes.
- Next goes the heavy cream and sun dried tomatoes. Stir well.
- Add the spinach, parmesan cheese, and pasta. Stir well.
- Add 1/4 cup of the pasta water and stir while the sauce thickens.
- After the sauce has thickened add the chicken breasts (sliced) back to the pan. You can rest on top or stir into the sauce.
- Top with extra cheese and serve!
