Creamy Tuscan Chicken with Sun-Dried Tomatoes

Satisfy your pasta craving with our creamy Tuscan chicken recipe with sun-dried tomatoes and spinach in a rich Parmesan sauce. The addictive combination of tangy sun-dried tomatoes in creamy cheese sauce is perfect with al dente pasta and tender chicken.

Servings per Recipe: 5 servings

Calories per Serving: 714

Prep Time: 15

Cook Time: 50

Total Time: 1 5

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5 from 1 vote

Ingredients

1 yellow onion
3 garlic cloves
1.5 pounds boneless, skinless chicken breasts
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil, for chicken
1 tablespoon extra virgin olive oil, for onion
dash salt, for onion
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
3 ounces sun-dried tomatoes
2 cups chicken broth , or granulated chicken bouillon dissolved in 2 cups water
2 cups half and half
2 cups farfalle
1 cup shredded Gruyère
1 cup shredded Parmesan
5 ounces fresh spinach, about 2 cups

Instructions

Chop 1 yellow onion and mince 3 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, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper.
Heat 2 tablespoons extra virgin 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.
Transfer the chicken to a bowl or plate and set aside.
Add 1 tablespoon extra virgin olive oil and the 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.
Add the minced garlic to the onions, and cook for a minute. Stir in 1 tablespoon Italian seasoning and 1 teaspoon crushed red pepper flakes, then immediately add 3 ounces sun-dried tomatoes.
Add 2 cups chicken broth (or 1.2 ounces granulated chicken bouillon dissolved in 2 cups water) to the pot with 2 cups half and half and 2 cups farfalle. If needed, add enough water just to cover the noodles.
Cook on medium-high heat for 11-12 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 1 cup shredded Gruyère, 1 cup shredded Parmesan, chicken, and any chicken juices to the pot.
Stir and cook for another 2 minutes or until cheese is melted.
Add 5 ounces fresh spinach by tearing each handful in your hands right before you add them to make smaller pieces.
Stir gently until spinach is combined and heated, then serve immediately.

Notes

You can substitute boneless, skinless chicken thighs for chicken breast or tenderloins.
Gruyere is a variety of Swiss cheese. The creaminess and distinct flavor in this recipe come from Gruyère, but if you can’t find it, you can substitute a more readily available Swiss cheese.
You may use whole milk or half & half for up to half of the heavy cream, but the cream helps to thicken the sauce and enrich the flavor.
To reduce the spiciness, remove or add fewer red pepper flakes.
If you have homemade chicken stock, it would be a delicious substitution for the water and bouillon.
If you are using gluten-free farfalle, add 4-5 extra minutes cooking time.
You can substitute sun-dried tomatoes in oil for the smoked sun-dried tomatoes, but drain them well and pat them with a paper towel before adding them.

Nutrition