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Creamy Tuscan Chicken Pasta

A tasty Tuscan chicken pasta dish featuring chicken thighs simmered in a creamy Italian cheese sauce with sun-dried tomatoes and spinach.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 948
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken thighs
  • 0.75 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 0.5 cup dry white wine
  • 0.5 cup chopped, drained oil-packed sun-dried tomatoes
  • 1 cup low-sodium chicken broth
  • 1.5 teaspoons Italian seasoning
  • 4 cups fresh baby spinach
  • 1 cup freshly grated aged Asiago cheese
  • 1 cup heavy cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 16 ounce package mini farfalle pasta

Method
 

  1. Heat olive oil in a large skillet over medium-low heat.
  2. Season both sides of chicken thighs with salt and pepper. Place seasoned chicken into hot skillet; cook until golden and thighs are no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken thighs from pan; set aside.
  3. Reduce heat to low; add onion and garlic to skillet. Cook and stir until softened, about 5 minutes. Pour in white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until wine is almost evaporated, 3 to 5 minutes.
  4. Add in sundried tomatoes and cook for 1 minute. Stir in chicken broth and Italian seasoning. Bring to a simmer, and cook until mixture has slightly reduced, about 5 minutes. Add spinach to skillet and cook until wilted, 1 to 2 minutes.
  5. Reduce heat to low; stir in Asiago and heavy cream until well combined. Stir in lemon juice. Season to taste with salt and ground black pepper.
  6. Return chicken thighs to skillet; heat until warm, 5 to 7 minutes. Turn off heat; allow pan to sit off heat while cooking the pasta. Sauce will thicken as it cools.
  7. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in mini farfalle; return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; drain.
  8. Divide pasta between four bowls, and top each with chicken thighs and sauce to serve.

Nutrition

Calories: 948kcalCarbohydrates: 94gProtein: 43gFat: 44gSaturated Fat: 18gCholesterol: 183mgSodium: 661mgFiber: 6g

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