Spicy Tuscan Chicken Pasta: Weeknight Wow
Servings: 1 servings
Calories: 650kcal
Ingredients
- 12 oz (about 340 g) pasta (penne or rigatoni are ideal)
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 tsp red pepper flakes (adjust to your heat tolerance)
- 1 cup canned crushed tomatoes
- 1/2 cup chicken broth or water
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan (plus extra for serving)
- 2 cups fresh spinach or arugula
- Salt and black pepper to taste
- Fresh basil for garnish (optional, but recommended)
Instructions
- Cook the pasta in salted water until al dente. Reserve a cup of pasta water, then drain.
- Season the chicken with salt and pepper. Sear in a large skillet with olive oil over medium-high heat until browned and cooked through. Remove and set aside.
- In the same skillet, add a touch more oil if needed. Sauté garlic and onion until translucent and fragrant, about 3–4 minutes.
- Stir in red pepper flakes and cherry tomatoes. Cook until tomatoes blister and release their juices, about 2–3 minutes.
- Pour in crushed tomatoes and chicken broth. Simmer for 5 minutes to meld flavors.
- Lower the heat and stir in cream and Parmesan until the sauce is silky. If it’s too thick, loosen with a splash of pasta water.
- Return the chicken to the pan, along with the cooked pasta and spinach. Toss until the greens wilt and everything glistens. Season to taste with salt and pepper.
- Serve hot, with extra Parmesan and fresh basil if you’re feeling fancy.