Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes
This Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes is a cozy, flavor-packed dinner that comes together in one skillet. Tender chicken, garlic, and sun-dried tomatoes simmer in a rich, creamy Parmesan sauce with Italian herbs, then get tossed with pasta for a comforting meal that feels a little special but is easy enough for a weeknight. It’s the kind of dish that tastes like it came from your favorite Italian restaurant but is simple to make at home.
Equipment
Ingredients
- 10 ounces Linguine noodles, cooked according to package directions reserve 1/2 cup pasta water
For the chicken:
- 4 medium Boneless skinless chicken breasts pounded out slightly
- 2 tbsp Tuscan Garden Blend
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
- 2 tbsp Olive oil or oil from sun-dried tomatoes
For the sauce:
- 3 tbsp Unsalted butter
- 1 medium Yellow onion finely diced
- 2-3 cloves Garlic minced
- 6 ounces Oil packed sun-dried tomatoes drained
- 1 tbsp Tuscan Garden Blend
- 1/2 cup Reserved pasta water
- 1/2 cup Heavy cream
- 1/4 cup Parmesan cheese shredded
- Fresh thyme for garnish
Instructions
- Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil over hihg heat. Cook linguine noodles according to package directions, reserve 1/2-1 cup of pasta water for the sauce.10 ounces Linguine noodles, cooked according to package directions
- Heavily season the chicken with salt, pepper, and Tuscan Garden blend. Rub seasoning in to evenly coat. Heat olive oil or sun-dried tomato oil in a large saute pan over medium-high heat.4 medium Boneless skinless chicken breasts , 2 tbsp Tuscan Garden Blend , 1/2 tsp Kosher salt, Fresh cracked black pepper, 2 tbsp Olive oil
- Pan fry the chicken breast, 3-4 minutes per side or until a nice crust forms. Transfer chicken to the oven to finish cooking. Chicken needs and internal temperature of 165 degrees F. Once the chicken has cooked through, remove from oven and let rest before slicing.
- In the same saute pan as used for the chicken over medium heat, add in the butter and let melt. Add in the diced onion and saute for 3-4 minutes or until the onions begin to soften. Add in the minced garlic, sun-dried tomatoes, and Tuscan Garden Blend.3 tbsp Unsalted butter, 1 medium Yellow onion, 2-3 cloves Garlic, 1 tbsp Tuscan Garden Blend
- Keeping the heat on medium, stir in 1/2 cup of reserved pasta water and allow to simmer for a few minutes. Pour in the heavy cream and shredded parmesan cheese. Stir until combined. If the sauce is too thick, add in a bit more of the reserved pasta water.1/2 cup Reserved pasta water, 1/4 cup Parmesan cheese, 1/2 cup Heavy cream
- Toss the cooked linguine with the cream sauce, slice the Tuscan chicken and serve over top the pasta. Garnish with fresh thyme and enjoy!Fresh thyme
Notes
- Use good-quality sun-dried tomatoes: Oil-packed sun-dried tomatoes bring the best flavor and texture to this sauce. The oil can be used for cooking as well.
- Don’t overcook the chicken: Searing the chicken first creates a nice crust, finishing it in the oven keeps it tender. Pull the chicken when it reaches 165°F and let it rest a few minutes before slicing.
- Salt the pasta water well: This helps season the pasta from the inside so the finished dish tastes balanced.
- Reserve a little pasta water: If the sauce becomes too thick add a splash of pasta water to loosen.
- Seasoning substitute: If you don’t have my Tuscan Garden Blend, you can season the chicken with a mix of Italian seasoning, garlic powder, onion powder, salt, and black pepper.
- Make it with other pasta: While linguine works beautifully here, fettuccine, penne, or even rigatoni also hold the creamy Tuscan sauce well.
Nutrition
Serving: 1servingCalories: 831kcalCarbohydrates: 67gProtein: 63gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 205mgSodium: 843mgPotassium: 1744mgFiber: 5gSugar: 4gVitamin A: 1380IUVitamin C: 49mgCalcium: 154mgIron: 3mg