Creamy Tuscan Chicken Pasta

This recipe is perfect for when you want a comforting, delicious, hearty meal that makes you feel like you’re living in Italy! This dish came together when my husband asked for Italian food one night several months ago... I remembered some of the flavors that I fell in love with during my time in Italy and combined them with what we had on had on hand in our kitchen at the time. The result was a mouth-wateringly-good pasta dish that has become a staple in our home! It’s honestly one of my husband’s favorite recipes. If we’re celebrating something special or just need to connect over a good meal, chances are he’ll ask, “Can you make the Tuscan Chicken tonight?!” 

Note: I make this with chicken thighs because I find them to be more flavorful in this recipe. I have, however, also made this with chicken breasts which work well for a leaner version!  

Tuscan Chicken_Table to Soul.JPG

 

What You’ll Need:

1 ½ lbs. boneless, skinless chicken thighs, chopped into thin pieces

2-3 Tbsp. Extra Virgin Olive Oil

1/3 cup white wine for cooking

1 ½ cup heavy cream

2 cups chicken broth 

2 cloves garlic, minced 

½ tsp. onion powder

1 tsp. oregano

2 cups fresh spinach

½ cup parmesan cheese

½ cup extra sharp cheddar cheese

1 cup sundried tomatoes, removed from oil

8 oz. penne pasta (approx. 1 box)

3 slices thick cut bacon, finely chopped into small bits prior to cooking

Salt and pepper to taste

 

The Method:

  1. In a small sautéing pan or skillet, cook the bacon until crisp. Set aside. 

  2. Boil water and cook the penne al dente; drain and set aside.

  3. Cut the chicken into thin slices. In a large sautéing pan, drizzle oil and add in chicken. Add to it the minced garlic, oregano, and onion powder. Turn frequently over medium-high heat until chicken is cooked through.

  4. When the chicken is cooked, turn the heat down. Pour wine over the chicken and allow to simmer. (The wine will cook off, making the herbs and seasonings more flavorful.) Add in the chicken broth and cream while keeping the heat low and turning chicken frequently. Add in sundried tomatoes and continue simmering. Then, add in the bacon, parmesan cheese, and extra sharp cheddar cheese. Stir slowly (I prefer a wooden spatula) over low heat to incorporate all of the cheese. (Make sure to keep heat low so that the cheese doesn’t burn.

  5. Add the cooked pasta to the Tuscan chicken sautéing pan. Stir in the fresh spinach and cook another 1-2 minutes. Remove from heat, top with additional cheese if you prefer, and serve! 

PSST… What’d you think of this recipe?! If you loved it as much as I did, be sure to share it with your friends! Also: are we connected on Instagram?! My handle is @Tiff.Kent and I’d love to hear from you!