Tuscan Chicken Pasta (Print Version)
Macaroni packed with creamy cheese, chicken, spinach, and sweet sun-dried tomatoes for a simple Italian twist.
# Ingredients:
→ Chicken
01 -
1/2 teaspoon paprika
02 -
1/2 teaspoon onion powder
03 -
1/2 teaspoon black pepper, ground
04 -
2 tablespoons olive oil
05 -
2 boneless, skinless chicken breasts
06 -
1/2 teaspoon dried parsley
07 -
1/2 teaspoon salt
→ Mac and Cheese
08 -
8 ounces sun-dried tomatoes from a jar, thinly sliced
09 -
1 medium yellow onion, chopped finely
10 -
2 tablespoons unsalted butter
11 -
4 cups fresh baby spinach
12 -
2 teaspoons Italian seasoning, dried
13 -
2 1/2 cups chicken stock
14 -
16 ounces uncooked elbow macaroni pasta
15 -
3 cloves garlic, chopped finely
16 -
3 tablespoons plain flour
17 -
3 3/4 cups half-and-half cream
18 -
3/4 cup finely shredded mozzarella cheese
19 -
3/4 cup grated Parmesan cheese
20 -
2 tablespoons chopped fresh Italian parsley
21 -
3/4 cup grated cheddar cheese
# Steps:
01 -
Sprinkle one side of the chicken with half the salt, black pepper, onion powder, paprika, and dried parsley. Flip it over and season the other side the same way. Heat olive oil in a big pan over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden. Let the chicken rest under foil for a few minutes after removing it from the pan, then slice into thin strips.
02 -
Melt butter in the same skillet. Toss in the diced onion and garlic. Stir occasionally for a couple of minutes until the onion looks soft and clear.
03 -
Throw in the thinly sliced sun-dried tomatoes. Stir now and then, letting them cook for a couple of minutes.
04 -
Add the flour to the pan and stir until it blends in completely. Cook it for about a minute. Slowly pour in the chicken broth, half-and-half, and Italian seasoning. Stir well and bring it to a gentle simmer.
05 -
Add the uncooked macaroni pasta to the skillet. Stir occasionally, and let it simmer gently over lower heat for about 10 minutes until the pasta is tender but not mushy.
06 -
Add the baby spinach. Stir it continuously until it shrinks down significantly.
07 -
Turn down the heat and stir in the cheddar, mozzarella, and Parmesan cheese. Combine everything well until the cheese evenly melts.
08 -
Add the sliced chicken back into the pasta. Stir to incorporate. Heat everything through again, then sprinkle with fresh parsley, and it's ready to serve.
# Notes and Tips:
01 -
Don't overcook the pasta—make sure it's tender but still firm.