Creamy Tuscan Chicken Pasta
This Creamy Tuscan Chicken Pasta is one of those comforting, restaurant-style meals that comes together surprisingly fast.
Ingredients
For the Chicken
- 100 –200g chicken breast cut into bite-sized cubes
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp oil
For the Sauce
- 2 tbsp butter
- 1 medium onion finely chopped
- 2 garlic cloves chopped
- 1 tbsp tomato paste
- 400 g cherry tomatoes fresh or canned; I use multi cherry tomatoes
- 3 tsp paprika
- 1 cube sugar
- 2 tsp salt adjust to taste
- 2 tsp garlic powder
- 2 tsp black pepper
- 150 ml heavy cream plus extra if needed
- 100 g baby spinach
To Finish
- 250 g pasta of choice boiled
- 50 ml reserved pasta water
- Parmesan cheese grated (optional)
- Fresh basil leaves
Instructions
- In a bowl, season the chicken cubes with paprika, black pepper, and salt.
- Heat oil in a large pan over medium-high heat.
- Add the chicken and cook for 4–5 minutes until golden and cooked through.
- Remove the chicken from the pan and set aside.
- In the same pan, add butter and allow it to melt.
- Add the chopped onion and cook for 3–4 minutes until soft and translucent.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add the cherry tomatoes, paprika, sugar cube, salt, garlic powder, and black pepper.
- Let the tomatoes cook and soften for 5–7 minutes, stirring occasionally.
- Pour in 100 ml of the heavy cream and add the spinach. Cook until the spinach wilts.
- Add the boiled pasta directly to the sauce.
- Return the cooked chicken to the pan.
- Add reserved pasta water to loosen the sauce if needed.
- Add more cream if you prefer a richer, creamier texture.
- Stir in fresh basil and grated Parmesan if using.
- Taste and adjust seasoning if needed.
- Serve hot with extra Parmesan and basil on top.