Dinner · Meat & Poultry Mains
Creamy Tuscan Chicken Pasta
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 1 hour
- Serves
- 4 people
Bring it to the table
About this recipe.
Boneless chicken thighs over mini farfalle with an Asiago cream sauce, spinach, sun-dried tomatoes, white wine, and lemon.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 3 Tbsp. Olive Oil
- 4 Each Chicken thighs (boneless and skinless)
- ¾ Tsp. Kosher Salt
- ¼ Tsp. Ground Black Pepper
- 1 Large Yellow Onion (finely chopped)
- 4 Cloves Garlic (minced)
- ½ Cup White Wine (dry)
- ½ Cup Sun-Dried Tomatoes in Oil (drained and chopped)
- 1 Cup Chicken Broth (low sodium)
- 1½ Tsp. Italian Seasoning
- 4 Cups Baby Spinach (fresh)
- 1 Cup Asiago Cheese (aged, freshly grated)
- 1 Cup Heavy Cream
- 1 Tbsp. Lemon juice (freshly squeezed)
- 1 16 oz. Pkg. Mini Farfalle Pasta
Finish the cheese over low heat
Let the wine reduce before adding the broth. Stir the cheese into the cream gently, and keep a little pasta water nearby to loosen the sauce just before serving.
Adapted from Kim’s Creamy Tuscan Chicken Pasta at Allrecipes.
The cooking plan
How to make Creamy Tuscan Chicken Pasta.
Heat the olive oil in a large skillet over medium-low to medium heat. Pat the chicken thighs dry and season with the measured salt and pepper. Cook about 8–10 minutes per side, adjusting the heat to brown without burning, until each thigh reaches 165°F at its thickest point. Transfer to a clean plate.
Lower the heat. Add the onion and cook, stirring, about 4 minutes, then add garlic for about 1 minute. Pour in the wine and scrape up browned bits. Simmer until almost evaporated, about 3–5 minutes. Add the drained sun-dried tomatoes and cook 1 minute.
Stir in the broth and Italian seasoning. Simmer about 5 minutes to reduce slightly, then add spinach and stir until wilted, 1–2 minutes. Meanwhile, bring a large pot of water to a boil and cook the farfalle according to its package directions until al dente. Reserve a mug of cooking water before draining.
Reduce the skillet heat to low. Stir in the cream, then add the Asiago gradually until melted. Avoid boiling the cheese sauce. Stir in the lemon juice, then return the cooked thighs and their juices just long enough to warm through. Taste before adding any extra seasoning.
Divide the drained pasta among four bowls and top each with a thigh and sauce. If the sauce has thickened too much, loosen it with a little reserved pasta water. Serve promptly.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Creamy Tuscan Chicken Pasta
Ingredients
3 Tbsp. Olive Oil- 4 Each Chicken thighs boneless and skinless
- ¾ Tsp. Kosher Salt
- ¼ Tsp. Ground Black Pepper
- 1 Large Yellow Onion finely chopped
- 4 Cloves Garlic minced
- ½ Cup White Wine dry
- ½ Cup Sun-Dried Tomatoes in Oil drained and chopped
- 1 Cup Chicken Broth low sodium
- 1½ Tsp. Italian Seasoning
- 4 Cups Baby Spinach fresh
- 1 Cup Asiago Cheese aged, freshly grated
- 1 Cup Heavy Cream
- 1 Tbsp. Lemon juice freshly squeezed
- 1 16 oz. Pkg. Mini Farfalle Pasta
Equipment
Instructions
- Heat the olive oil in a large skillet over medium-low to medium heat. Pat the chicken thighs dry and season with the measured salt and pepper. Cook about 8–10 minutes per side, adjusting the heat to brown without burning, until each thigh reaches 165°F at its thickest point. Transfer to a clean plate.
- Lower the heat. Add the onion and cook, stirring, about 4 minutes, then add garlic for about 1 minute. Pour in the wine and scrape up browned bits. Simmer until almost evaporated, about 3–5 minutes. Add the drained sun-dried tomatoes and cook 1 minute.
- Stir in the broth and Italian seasoning. Simmer about 5 minutes to reduce slightly, then add spinach and stir until wilted, 1–2 minutes. Meanwhile, bring a large pot of water to a boil and cook the farfalle according to its package directions until al dente. Reserve a mug of cooking water before draining.
- Reduce the skillet heat to low. Stir in the cream, then add the Asiago gradually until melted. Avoid boiling the cheese sauce. Stir in the lemon juice, then return the cooked thighs and their juices just long enough to warm through. Taste before adding any extra seasoning.
- Divide the drained pasta among four bowls and top each with a thigh and sauce. If the sauce has thickened too much, loosen it with a little reserved pasta water. Serve promptly.
Notes
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