Easy Tuscan Chicken Pasta | Done in Half an Hour!

The EASIEST Tuscan Chicken Pasta | Done in Half an Hour!
In today’s video, I show you how to make an easy Tuscan Chicken Pasta Recipe in just 30 minutes. This is a quick and easy pasta recipes that is creamy and packed with a whole depth of flavour. If you’re looking for an easy pasta recipe for a quick weeknight dinner then this is it! See the link to the full written recipe below and enjoy!

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This is a one pan Tuscan chicken pasta. It’s simple, it’s fast, and it tastes like it took twice the time. Here’s everything you’re going to need.
Two chicken breasts, three cloves of minced garlic, 120 gram of chopped sun-dried tomatoes, some salt, some black pepper, some olive oil, 50 g of Parmesan cheese, 200 ml of cream, 250 ml of chicken stock, 60 g of baby spinach, and 250 g of dried pasta.

So, we’ll begin with two skinless and boneless chicken breasts. And we’re just going to season them on both sides with salt and black pepper. Heat a tablespoon of olive oil in a pan over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden and cooked through. Once it’s cooked, take it out the pan and leave it to rest. We’ll come back to that later to slice it up. In the same pan, turn the heat down to low and add in one tbsp of the oil from the jar of the sun-dried tomatoes. Then three cloves of minced garlic. Cook that out for about a minute. Then add in 120 g of sliced sun-dried tomatoes. Stir them through. And then we need to deglaze the pan with 250 ml of chicken stock. Using a wooden spoon, scrape the brown bit from the bottom of the pan because that’s all flavour. Let the stock reduce slightly for a couple of minutes. Then add 200 ml of cream and bring it to a slow simmer. Don’t boil it, just enough heat to warm it through. While the sauce simmers, cook 250 g of dried pasta in salted boiling water. I’m using rigatoni, but any short dried pasta will work well for this. Cook until just before al dente, so 2 to 3 minutes less than the packet instructions. Reserve a little bit of the pasta water before draining and remove the sauce from the heat. Add in 60 g of grated parmesan to the cream sauce and stir until it melts along with the drained pasta, the baby spinach, and some of the reserved pasta water. And now we need to slice the chicken. Slice it up and place it into the pan. Then stir everything together and place it back over a low heat until the sauce thickens and coats the pasta. Serve in bowls and finish with a bit more parmesan, some fresh basil leaves, and some cracked black pepper if you like.

That’s it. Creamy, balanced, and ready in under 30 minutes. If you do try this one, let me know how it goes. Subscribe for new recipes, and I’ll see you in the next one.

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#tuscanchickenpasta #pastarecipes #easydinner

This is a one pan tuskcen chicken pasta. It’s simple, it’s fast, and it tastes like it took twice the time. Here’s everything you’re going to need. Two chicken breasts, three cloves of minced garlic, 120 gram of chopped sundried tomatoes, some salt, some black pepper, some olive oil, 50 g of Parmesan cheese, 200 ml of cream, 250 ml of chicken stock, 60 g of baby spinach, and 250 g of dried pasta. So, we’ll begin with two skinless and boneless chicken breasts. And we’re just going to season them on both sides with salt and black pepper. Heat a tablespoon of olive oil in a pan over mediumigh heat and sear the chicken for 4 to 5 minutes per side until golden and cooked through. Once it’s cooked, take it out the pan and leave it to rest. We’ll come back to that later to slice it up. In the same pan, turn the heat down to low and add in one tbsp of the oil from the jar of the sundried tomatoes. Then three cloves of minced garlic. Cook that out for about a minute. Then add in 120 g of sliced sundried tomatoes. Stir them through. And then we need to delaze the pan with 250 ml of chicken stock. Using a wooden spoon, scrape the brown bit from the bottom of the pan because that’s all flavor. Let the stock reduce slightly for a couple of minutes. Then add 200 ml of cream and bring it to a slow simmer. Don’t boil it, just enough heat to warm it through. While the sauce simmers, cook 250 g of dried pasta in salted boiling water. I’m using rietoni, but any short dried pasta will work well for this. Cook until just before al dentes, so 2 to 3 minutes less than the packet instructions. Reserve a little bit of the pasta water before draining and remove the sauce from the heat. Add in 60 g of grated parmesan to the cream sauce and stir until it melts along with the drained pasta, the baby spinach, and some of the reserved pasta water. And now we need to slice the chicken. Slice it up and place it into the pan. Then stir everything together and place it back over a low heat until the sauce thickens and coats the pasta. Serve in bowls and finish with a bit more parmesan, some fresh basil leaves, and some cracked black pepper if you like. That’s it. Creamy, balanced, and ready in under 30 minutes. If you do try this one, let me know how it goes. Subscribe for new recipes, and I’ll see you in the next one.