Description
A creamy and flavorful Tuscan Chicken Pasta dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and a blend of cheeses, all tossed with elbow macaroni.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper, ground
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 8 ounces sun-dried tomatoes from a jar, thinly sliced
- 1 medium yellow onion, chopped finely
- 2 tablespoons unsalted butter
- 4 cups fresh baby spinach
- 2 teaspoons Italian seasoning, dried
- 2 1/2 cups chicken stock
- 16 ounces uncooked elbow macaroni pasta
- 3 cloves garlic, chopped finely
- 3 tablespoons plain flour
- 3 3/4 cups half-and-half cream
- 3/4 cup finely shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 3/4 cup grated cheddar cheese
- 2 tablespoons chopped fresh Italian parsley
Instructions
- 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.
- 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.
- Throw in the thinly sliced sun-dried tomatoes. Stir now and then, letting them cook for a couple of minutes.
- 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.
- 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.
- Add the baby spinach. Stir it continuously until it shrinks down significantly.
- Turn down the heat and stir in the cheddar, mozzarella, and Parmesan cheese. Combine everything well until the cheese evenly melts.
- 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
- This dish can be served immediately or stored in the refrigerator for up to 3 days.
- For added flavor, use freshly grated cheese instead of pre-shredded cheese.
- You can customize the recipe by adding other vegetables, such as bell peppers or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta, Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg