Creamy Tuscan Chicken with Sun-Dried Tomatoes

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What you need to make Creamy Tuscan Chicken with Sun-Dried Tomatoes

• Yellow onion.
• Garlic.
• Boneless, skinless chicken breasts. Boneless thighs or chicken tenderloins can be substituted.
• Paprika.
• Freshly ground black pepper. It's always worth the effort to grind peppercorns instead of using pre-ground black pepper.
• Extra virgin olive oil.
• Salt.
• Italian seasoning. Use your favorite Italian blend.
• Crushed red pepper flakes.
• Sun-dried tomatoes. Dry packaged is preferred, but if all that is available is sun-dried tomatoes in oil, you can use those if you drain them very well and blot them dry.
• Chicken broth or granulated chicken bouillon dissolved in water. If you have homemade chicken stock, it would be a delicious substitution for the water and bouillon.
• Half & half. For a thicker, richer sauce, you could substitute cream for half of the half & half.
• Farfalle. Other small pasta can be substituted.
• Shredded Gruyère. Gruyère is a variety of Swiss cheese (it is often used in fondue). The creaminess and distinct flavor in this Creamy Tuscan Chicken recipe come from Gruyère, but if you can’t find it, you can substitute a more readily available generic Swiss cheese.
• Shredded Parmesan. If you don't shred your own Parmesan, refrigerated shredded Parmesan is the best type to use. Like freshly ground black peppercorns, good Parmesan (not the green cardboard shaker) is always worth it.
• Fresh spinach. If you need to use frozen spinach, you can. Reduce the amount by half, and thaw it, thoroughly drain it, and pat it dry.

See recipe card for quantities.

How to make Creamy Tuscan Chicken with Sun-Dried Tomatoes

Chop the onion and mince the garlic cloves. Chop 1.5 pounds boneless skinless chicken breasts into bite-size or 1-inch pieces. Season the chopped chicken with 1 tablespoon paprika, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper.

Heat olive oil in a large pot at medium-high heat. Add the chicken and cook for about 7 minutes, or cook 2 batches each for about 4-5 minutes for more even cooking. (1)

Transfer the chicken to a bowl or plate and set aside. Add olive oil and chopped onion to the pot. Sprinkle a dash salt over the onions to help release the moisture. As they cook, scrape the bottom of the pot to gather up the brown bits and seasoning from the chicken. Stir and cook the onions until they are translucent. (2)

Add the minced garlic to the onions, and cook for a minute. (3) Stir in Italian seasoning and red pepper flakes, then immediately add sun-dried tomatoes. (4)

Add chicken broth to the pot with half & half and farfalle. (5) If needed, add enough water just to cover the noodles. Cook on medium-high heat for 15 minutes or until pasta is al dente, stirring occasionally to keep the sun-dried tomatoes and noodles from sticking to the bottom. The sauce should be at a slow simmer, so adjust the heat if necessary.

Add shredded Gruyère, shredded Parmesan, chicken, and any chicken juices to the pot. (6) Stir and cook for another 2 minutes or until cheese is melted.

Add fresh spinach by tearing each handful in your hands right before you add them to make smaller pieces. (7) Stir gently until spinach is combined and heated, then serve immediately. (8)

Make it your own

Most stovetop recipes like this are very forgiving when it comes to substitutions and variations. Here are some ways you can make this dish your own.

Substitutions

• Gluten-free. For a gluten-free version, use gluten-free farfalle and add 4-5 minutes to the cooking time after adding the pasta to the pot.
• Low Carb. Omit the pasta and broth (or water and chicken bouillon).
• Spicy or mild. Adjust the amount of red pepper flakes to your preference.

Variations

• Chicken Cutlets. For a different presentation, instead of cutting the chicken into bite-sized pieces, use thin cut boneless breasts or use a meat mallet to thin regular boneless breasts. Cut into cutlets about 3- to 4-inches square, and cook as directed in place of cubed chicken. Serve each person one or two cutlets on top of the pasta and sauce.
• Creamy Tuscan Chicken Soup. Add two to three cups of chicken broth to make a soup version. Serve with crusty bread for dipping.

Storage and freezing

If you will be preparing this recipe in advance or know you will have leftovers, you will want to adapt it so that the pasta does not sit in the sauce overnight. Pasta will continue to absorb liquid until it loses its shape and texture and has absorbed all available liquid. This affects not just the quality of the pasta but the amount of sauce in the dish.

To prepare in advance. To prepare in advance, prepare up to the point of adding the pasta. Cool down and refrigerate in an airtight container for up to two days. To use, heat over medium low heat and continue with the remaining instructions.

To store leftovers. If you know you will have leftovers, you may want to cook the mini farfalle separately (omit the broth or chicken bouillon dissolved in water when you prepare the chicken and sauce), and add it to each serving separately. Store the chicken in sauce and the pasta in two separate airtight containers for up to four days in the refrigerator. Combine the chicken and sauce with the pasta just before serving.

Cream sauce doesn't stand up well to freezing, but you could prepare the recipe for the freezer up to the point of adding the sun-dried tomatoes, then freeze with the remaining instructions for finishing the dish after thawing.

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