{"id":582,"date":"2025-06-30T15:34:08","date_gmt":"2025-06-30T15:34:08","guid":{"rendered":"http:\/\/recenteres.com\/?p=582"},"modified":"2025-06-30T15:37:16","modified_gmt":"2025-06-30T15:37:16","slug":"creamy-tuscan-chicken-pasta","status":"publish","type":"post","link":"http:\/\/recenteres.com\/index.php\/2025\/06\/30\/creamy-tuscan-chicken-pasta\/","title":{"rendered":"Creamy Tuscan Chicken Pasta"},"content":{"rendered":"
This Creamy Chicken Tuscan Pasta is creamy, packed with flavour and so simple to make!<\/strong><\/p>\n If I had to choose one dish that really illustrates the food served on this blog, it could well be this. Creamy, carby, saucy and delicious. Better still, it couldn’t be easier to make! Follow me…<\/p>\n Tuscan-style food has really gone off on a tangent these days, where it seems that most things with spinach and sun dried tomatoes in a creamy sauce are considered Tuscan. So, apologies to any Italians reading this – but this title has become most recognisable for this dish!<\/p>\n Anywho, let’s take a look at the simple selection of ingredients you’ll need<\/strong>:<\/p>\n (Full measurements are in the recipe card below. This is just a quick explanation of each ingredient).<\/em><\/p>\n To prep the chicken, we’re going to slice it right through the centre<\/strong> to create 2 even-sized breasts<\/strong>. This will not only help the chicken cook through more evenly<\/strong>, but it’ll also cook through more quickly too<\/strong>.<\/p>\n When it comes to frying the chicken, it shouldn’t take long to cook through at all. You’re looking to pick up some light charring on each side, just to develop some flavour. <\/p>\n Once the chicken is cooked, it’s important to let it rest before you slice it<\/strong>. Not only will the chicken continue cooking very slightly, but the resting period will allow for the meat to retain its juices<\/strong>. If you slice straight in, the juices will pour right out.<\/p>\n Process shots: slice chicken (photo 1), season chicken (photo 2), add to pan (photo 3), fry then remove (photo 4).<\/em><\/p>\n When it comes to slicing the chicken, try and slice the chicken against the natural grain of the meat and at a slight angle. This will give you the most tender slices.<\/p>\n<\/div>\n The sauce comes together pretty quickly, so you’ll want to pop the pasta on as soon as the chicken is done. Once the pasta has cooked, I like to use tongs to transfer it straight from the pot into the sauce<\/strong>. The excess starchy water<\/strong> that comes with it helps turn the sauce nice and glossy\/creamy<\/strong> and will help emulsify the fats<\/strong>.<\/p>\n I like to toss the chicken in right at the end<\/strong> (do not forget the resting juices – that’s bonus flavour just waiting to be used). That way it stays nice and tender and won’t overcook.<\/p>\n Process shots: fry garlic in butter (photo 1), fry tomato puree (photo 2), add stock and cream (photo 3), add sun dried tomatoes, basil and parmesan (photo 4), stir in spinach (photo 5), toss in pasta and chicken (photo 6).<\/em><\/p>\n You’ll find the sauce will thicken quite quickly as you toss the pasta. If it over-thickens, you can use some of the leftover pasta water to thin it out as needed. From there, I love finishing with some leftover basil and parmesan<\/strong>.<\/p>\n This will offer two hearty portions, making it the perfect Date Night Dinner.<\/a> If you’re extra hungry, you could add some Garlic Bread<\/a>!<\/p>\n For more Tuscan-style recipes check out my Tuscan Prawns<\/a> and Tuscan Ravioli<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this creamy tuscan chicken pasta shall we?!<\/strong><\/p>\n<\/figure>\n
Tuscan Chicken Pasta Ingredients<\/h2>\n
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Tuscan Chicken<\/h2>\n
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Top Tip<\/h2>\n
Creamy Tuscan Chicken Pasta<\/h2>\n
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Serving Tuscan Chicken Pasta<\/h2>\n
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How to make Tuscan Chicken Pasta (Full Recipe & Video)<\/h2>\n