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Ingredients

Gathering fresh, high-quality ingredients is the first step to a truly exceptional dish. This recipe relies on a few key components that work in harmony to deliver that signature Tuscan flavor. From the succulent chicken to the aromatic garlic and the vibrant sun-dried tomatoes, each ingredient plays a crucial role in building the depth and richness of this one-pot wonder. Feel free to use organic options for an even fresher taste.

• 1 lb chicken breast
• ½ tsp salt, divided
• ¼ tsp pepper, divided
• 2 tsp Italian seasoning, divided
• 1 tbs olive oil
• 1 tbs butter
• 1 tbs minced garlic (about 3 cloves)
• 2 ¼ cup chicken broth, divided
• 2 tbs tomato paste
• ¾ cup milk (whole milk recommended for creaminess)
• ¾ cup heavy cream
• ⅓ cup sun-dried tomatoes, chopped (oil-packed preferred)
• ½ lb fettuccini pasta (or other similar pasta like linguine or tagliatelle)
• ½ cup parmesan cheese, freshly grated
• 2 cups fresh spinach, chopped

Instructions

Making this one-pot Tuscan Chicken Pasta is incredibly straightforward. The key is to follow each step to ensure the chicken is perfectly cooked, the sauce is rich and flavorful, and the pasta achieves that ideal al dente texture. Remember, a single pot means less cleanup, so embrace the simplicity and enjoy the process!

1. Prepare the Chicken: Begin by thinly slicing the chicken breast horizontally. This technique helps the chicken cook more quickly and ensures it remains wonderfully tender. Season both sides generously with 1/2 tsp of Italian seasoning, 1/4 tsp of salt, and a dash of pepper.
2. Sear the Chicken: Heat the olive oil in a large Dutch oven or a sturdy pot over medium heat until shimmering. Once hot, add the seasoned chicken pieces. Cook for about 6 minutes per side, or until the chicken is golden brown and fully cooked through. Remove the cooked chicken to a separate plate and set aside. Once cooled slightly, cut the chicken into small, bite-sized pieces. This makes it easier to incorporate into the pasta later.
3. Build the Flavor Base: In the same pot, add the butter. Once melted, stir in the minced garlic. Cook for approximately one minute until fragrant, being careful not to burn it. Pour in 1/4 cup of the chicken broth and scrape up any browned bits from the bottom of the pan – this is called deglazing and adds immense flavor to your sauce (the “fond”). Stir in the tomato paste and let it simmer for a few minutes until the mixture thickens slightly and the tomato paste is well incorporated into the broth, intensifying its flavor.
4. Create the Creamy Sauce: Now, add the remaining 1 1/2 tsp of Italian seasoning, 1/4 tsp salt, a dash of pepper, the remaining chicken broth, milk, heavy cream, and chopped sun-dried tomatoes. Bring this mixture up to a gentle simmer, stirring occasionally to combine all the ingredients and ensure the cream doesn’t scorch.
5. Cook the Pasta: Break the fettuccini noodles in half to help them fit better in the pot and ensure even cooking. Add them directly into the simmering sauce. Continue to simmer for 15-18 minutes, stirring frequently to prevent the pasta from sticking together and to the bottom of the pot. The pasta should become tender and absorb much of the liquid. If the sauce becomes too thick or the liquid level drops too low before the pasta is fully cooked, add an additional 1/4 cup of chicken broth or milk at a time until the pasta reaches your desired tenderness.
6. Finish and Serve: Once the pasta is tender, stir in the freshly grated parmesan cheese, the pre-cooked chicken pieces, and the fresh spinach. Cook for another 1-2 minutes, stirring gently, until the spinach wilts down and the cheese has melted into the creamy sauce. Serve immediately and enjoy this comforting and flavorful one-pot meal!

Tips for Success

• Chicken Thickness: Slicing the chicken breasts thinly ensures they cook quickly and evenly, preventing them from drying out. Aim for about ½-inch thickness.
• Don’t Burn the Garlic: Garlic can burn quickly, turning bitter. Keep an eye on it and only cook until fragrant, usually about 1 minute.
• Deglazing is Key: Don’t skip scraping the browned bits (fond) from the bottom of the pot after searing the chicken. These bits are packed with flavor that will enrich your sauce.
• Stir Frequently: When cooking the pasta directly in the sauce, frequent stirring is crucial to prevent it from sticking to the bottom of the pot and clumping together.
• Adjust Liquid as Needed: Different types of pasta and varying stove heats can affect how quickly the liquid is absorbed. Have extra broth or milk on hand to adjust the consistency if the sauce becomes too thick before the pasta is tender.
• Freshly Grated Parmesan: While pre-grated cheese is convenient, freshly grated parmesan melts more smoothly and offers a superior flavor and texture to the sauce.

Serving Suggestions

This Tuscan Chicken Pasta is a complete meal on its own, but it pairs beautifully with a few simple sides to elevate your dining experience. A fresh, crisp green salad with a light vinaigrette provides a refreshing contrast to the rich pasta. Crusty garlic bread or focaccia is perfect for soaking up every last drop of the delectable creamy sauce. For a touch of freshness, consider a sprinkle of fresh basil or parsley before serving.

Variations to Try

One of the best things about one-pot meals is their versatility. Feel free to customize this Tuscan chicken pasta to suit your taste or what you have on hand:

• Vegetables: Add sliced mushrooms, bell peppers, or artichoke hearts for more texture and flavor. Stir them in when you add the sun-dried tomatoes.
• Protein: Replace chicken breast with boneless, skinless chicken thighs for a juicier texture, or use shrimp for a seafood twist (add shrimp in the last 5 minutes of pasta cooking). For a vegetarian option, omit the chicken and add cannellini beans or extra vegetables.
• Pasta: While fettuccini works wonderfully, penne, rigatoni, or even rotini can be used. Adjust cooking time as needed based on the pasta type.
• Spice It Up: A pinch of red pepper flakes added with the garlic can give the dish a pleasant kick.
• Cheese: Experiment with other Italian cheeses like Pecorino Romano or a blend of Italian cheeses for a different flavor profile.

Storage and Reheating

Leftovers of this Tuscan chicken pasta are just as delicious the next day! Store any unused portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a saucepan over medium-low heat, adding a splash of chicken broth or milk to loosen the sauce if it has thickened too much. You can also microwave individual servings, stirring occasionally until heated through.

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