Creamy Tuscan Chicken Pasta
A comforting creamy pasta dish featuring tender chicken thighs, sun-dried tomatoes, and fresh spinach, all enveloped in a rich Asiago cheese and heavy cream sauce.
Ingredients
Main ingredients
- 3 tablespoons olive oil
- 4 pieces skinless, boneless chicken thighs
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- ½ cup dry white wine
- ½ cup chopped, drained oil-packed sun-dried tomatoes
- 1 cup low-sodium chicken broth
- 1 ½ teaspoons Italian seasoning
- 4 cups fresh baby spinach
- 1 cup freshly grated aged Asiago cheese
- 1 cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 16 ounce package mini farfalle pasta
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat. Add the skinless chicken thighs, seasoning with salt and pepper, and sear until browned on both sides. Remove the chicken and set aside.
- In the same skillet, add the finely chopped onion and cook until soft and translucent. Scrape up any browned bits left from the chicken, then add the minced garlic and sauté for another minute.
- Pour in the dry white wine, allowing it to simmer and reduce slightly to enhance the sauce's depth.
- Stir in the sun-dried tomatoes, chicken broth, and Italian seasoning, then return the chicken thighs to the skillet. Cook until the chicken is fully cooked through.
- Add the fresh baby spinach to the skillet and stir until wilted.
- Reduce the heat and pour in the heavy cream and grated Asiago cheese, stirring until the cheese melts and the sauce becomes creamy.
- Cook the mini farfalle pasta according to package instructions. Once al dente, drain and add it to the skillet, tossing gently to coat with the sauce. Finish with a squeeze of lemon juice.
Notes
Serve warm. This dish pairs well with a side salad or crusty bread. Makes great leftovers that can be reheated.