Creamy Tuscan Chicken Pasta
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.77 out of 5 stars
(13)
Ingredients
6 servings
- 1 pound spaghetti or linguini
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- Kosher salt and freshly cracked black pepper to taste
- 4 slices bacon
- 8 cloves garlic, roughly chopped
- 1 15-ounce can canned diced tomatoes
- 1/2 cup sun dried tomatoes, roughly chopped
- 1 handful baby spinach
- 1/2 cup heavy cream
- 1/2 - 1 cup freshly grated parmesan cheese
- 1 lemon, zested and juiced
- basil to garnish
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Preparation
Step 1
Cook the pasta until al dente. Reserve 1 cup of pasta water once cooked, drain and set aside.
Step 2
Heat a large skillet over medium-high heat with the olive oil. Liberally season the chicken with salt and pepper and cook until golden on the outside and no longer pink inside, about 7-8 minutes per side. Remove from the pan, let rest for 10 minutes before thinly slicing.
Step 3
In the same skillet, add the bacon and cook until crispy. Drain on a paper towel lined plate and then tear into bite sized pieces.
Step 4
If there is a lot of bacon fat leftover, drain most of it off. Add the garlic, tomatoes, sun dried tomatoes and spinach to the skillet and cook over medium heat until fragrant, about 2 minutes. Season with salt and pepper to taste, then add heavy cream, Parmesan, and a few tablespoons of reserved pasta water. Simmer for 5 minutes until saucy and combined.
Step 5
Add the reserved pasta, chicken, bacon, lemon juice and lemon zest and toss until combined. If it's too thick, add a few more tablespoons of the reserved pasta water. Garnish with basil and serve.
Step 6
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