# Creamy Tuscan Chicken Pasta

A creamy Tuscan chicken pasta dish featuring pan-seared chicken, cherry tomatoes, spinach, and Parmesan Reggiano in a rich sauce.

- Total time: 30 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 2 chicken breasts
- olive oil
- garlic powder
- onion powder
- smoked paprika
- dried oregano
- salt
- pepper
- 8 cherry tomatoes
- 1 shallot
- garlic
- 225 grams pasta
- 6 tablespoons unsalted butter
- sun-dried tomatoes
- 2.5 cups heavy cream
- 1.5 cups freshly grated Parmesan Reggiano
- 1 handful washed spinach
- fresh parsley

## Instructions

1. Start by boiling a pot of water.
2. Season chicken breasts generously with olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper, ensuring even coating.
3. Cut cherry tomatoes into halves or fourths, depending on size and preference.
4. Finely dice the shallot by cutting off both ends, slicing it down the middle, removing cores, and then cutting long ways, rotating, and dicing.
5. Cut the butt off garlic cloves, smash them, strip them, and then roughly chop them.
6. Add a couple of generous pinches of salt to the boiling pasta water, followed by about 225 grams of pasta.
7. Set a timer for 12 minutes for the pasta to cook.
8. Heat a high-walled saucepan or 12-inch fry pan over medium-high heat with a little oil.
9. Lay the chicken into the pan and cook for about two minutes on the first side.
10. Flip the chicken and continue to let it cook for another two minutes.
11. Flip the chicken again, turn the heat down slightly, and add about six tablespoons of unsalted butter.
12. Once the butter is melted, baste the chicken, flipping to ensure even cooking, until cooked through.
13. Remove the cooked chicken from the pan and let it rest to the side.
14. Verify the pasta is done and save a little bit of the pasta water, then strain the pasta.
15. In the same pan used for chicken, over medium to medium-high heat, add the garlic and shallots, keeping them moving to prevent burning until fragrant and soft.
16. Add sun-dried tomatoes (if using) and after about 1 to 1.5 minutes, add the cut cherry tomatoes.
17. Mush the tomatoes around a bit until broken up.
18. Add two and a half cups of heavy cream, followed by about a cup and a half of freshly grated Parmesan Reggiano.
19. Fold everything together and let it simmer for about three to five minutes until the sauce is thick.
20. Taste the sauce and adjust for salt as needed.
21. Add a nice handful of washed spinach, folding it into the sauce.
22. Follow with the cooked pasta, tossing it to coat.
23. Serve the pasta in a bowl or plate, topped with sliced chicken.
24. Drizzle with more sauce and sprinkle with additional cheese.
25. Garnish with a little bit of fresh parsley.

## Equipment

- pot
- high-walled saucepan
- 12-inch fry pan (optional)
- pasta spoon rest
- bowl
- plate

## Tips

- For quicker cooking, thin out thicker chicken breasts.
- Save some pasta water, as you may need it to adjust sauce thickness.
- Avoid pre-shredded or jarred crumbly Parmesan for best results.

## Source

- Original video: https://www.facebook.com/share/v/1EBPAS4Apf/
- Recipe page: https://www.cliprecipe.com/recipe/5bbba4f1-1ea8-4189-bbad-75c067450776
- Extracted: 2026-03-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt