Description
This creamy Tuscan chicken pasta is my go-to weeknight dinner. Tender chicken thighs, sun-dried tomatoes, and a velvety sauce make it comforting, flavorful, and easy to prepare. Perfect for busy nights when you want a rustic Italian meal without the fuss.
Ingredients
- 3 teaspoons Italian seasoning
- 1/2 tsp ground black pepper
- 1 tsp kosher salt (or salt to taste)
- 1 tablespoon salted butter
- 1 tbsp minced garlic
- 1/4 cup dry white wine
- 1/2 white onion, finely diced
- 1 tablespoon tomato Paste
- 1 teaspoon dried oregano
- 1/2 tsp red pepper flakes
- 2 cups chicken broth
- 1 1/4 cups half and half
- 1/3 cup sundried tomatoes, drained and chopped, your fav pasta
- 3/4 cup Parmesan cheese, freshly grated
Instructions
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Prepare the chicken: Pat chicken thighs dry. Rub with olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper. Let it rest for 10 minutes.
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Cook the chicken:
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Air fryer: Preheat to 375°F. Cook thighs 14–16 minutes, flipping halfway, until 165°F.
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Oven: Preheat to 400°F. Bake 20–25 minutes until 165°F. Rest 5 minutes before slicing.
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Cook the pasta: Bring a large pot of water to a rolling boil. Add a generous pinch of kosher salt. Cook pasta one minute shy of al dente. Reserve 1 cup of pasta water. Drain, do not rinse.
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Sauté aromatics: Melt butter in a large skillet over medium-low heat. Add onions and cook 4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
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Build the sauce: Turn the heat to medium-high. Stir in tomato paste, Italian seasoning, oregano, red pepper flakes, salt, and black pepper. Cook 1 minute to deepen the flavor.
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Add liquids: Pour in chicken broth and scrape the pan to lift any browned bits. Simmer 2–3 minutes to reduce slightly. Lower the heat to medium-low and slowly stir in half and half. Keep at a gentle simmer.
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Add sun-dried tomatoes: Dice sun-dried tomatoes into strips and stir them into the sauce. Simmer 3–5 minutes until the sauce thickens. Add reserved pasta water as needed for the desired consistency.
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Combine pasta and sauce: Add cooked pasta and toss to coat. Remove skillet from heat. Stir in freshly grated Parmesan until silky and smooth.
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Add chicken and serve: Slice rested chicken and either nestle it into the pasta or toss it through. Taste and adjust seasoning. Serve hot with extra Parmesan.
Notes
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Chicken choice: Thighs stay juicy and are more forgiving than breasts. Use an instant-read thermometer and pull at 165°F.
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Pasta tips: Salt the water generously with kosher salt. Reserve 1 cup pasta water to adjust sauce consistency. Do not rinse the pasta.
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Sauce tips: Keep heat at medium-low after adding half and half to prevent curdling. Stir Parmesan in off heat for a silky finish.
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Parmesan tip: Use freshly grated Parmesan if possible. Pre-shredded cheese often contains anti-caking chemicals that prevent it from melting smoothly, which can affect the sauce texture.
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Storage: Store leftovers in an airtight container in the fridge up to 3 days. Freeze pasta and chicken separately for up to 2 months.
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Reheating: Reheat low and slow on the stovetop. Add a splash of broth, half and half, or reserved pasta water to loosen the sauce.
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Vegetarian option: Skip the chicken and use vegetable broth. Add spinach, mushrooms, or white beans for protein.
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Sausage option: Brown Italian sausage first, then build the sauce in the same pan for added flavor.
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Seafood options: Sear shrimp 2 minutes per side or pan-sear salmon and flake into pasta before serving.
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Spicy version: Increase red pepper flakes or add a pinch of cayenne.
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Gluten-free/low carb: Use gluten-free pasta, zucchini noodles, or roasted cauliflower instead of traditional pasta.
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Flavor adjustments: Taste as you go. Add extra salt, pepper, or Parmesan if the sauce tastes flat after combining pasta and chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1.5 cups
- Calories: 575
- Sugar: 4g
- Sodium: 750 mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg