Tuscan Chicken with Orecchiette Pasta

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Servings: 4

• Skill Level: Intermediate

• Intensity: Medium

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1.5–2 lbs)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

For the Pasta and Sauce:

• 12 oz orecchiette pasta

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• ½ teaspoon red pepper flakes (optional)

• 1 cup sun-dried tomatoes in oil, drained and chopped

• 2 cups fresh baby spinach

• 1 cup heavy cream

• ½ cup low-sodium chicken broth

• ¾ cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh basil for garnish (optional)

Kitchen Equipment

• Large pot for boiling pasta

• Large skillet or sauté pan

• Tongs or spatula

• Measuring cups and spoons

• Cutting board and sharp knife

• Colander

Instructions

Step 1: Prepare the Chicken

1. Pound the chicken breasts to even thickness (about ½ inch) to ensure even cooking. This also tenderizes the meat.

2. Season both sides of each chicken breast with salt, pepper, garlic powder, and Italian seasoning.

3. Heat 2 tablespoons of olive oil and the butter in a large skillet over medium heat.

4. Sear the chicken for about 5–6 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F / 74°C).

5. Transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 2: Cook the Orecchiette Pasta

1. In a large pot of boiling salted water, cook orecchiette pasta according to package directions (typically 10–12 minutes) until al dente.

2. Reserve ½ cup of pasta water before draining.

3. Drain the pasta and set aside.

Step 3: Make the Tuscan Sauce

1. In the same skillet used for the chicken, add 1 tablespoon olive oil.

2. Sauté the minced garlic and red pepper flakes (if using) over medium heat for 30 seconds until fragrant.

3. Stir in the sun-dried tomatoes and cook for 1–2 minutes.

4. Add fresh spinach and stir until just wilted (about 1 minute).

5. Pour in the heavy cream and chicken broth, stirring to deglaze the pan and mix all flavors.

6. Lower the heat and simmer the sauce for 3–5 minutes until slightly thickened.

7. Stir in the Parmesan cheese, letting it melt and thicken the sauce. Add salt and pepper to taste.

8. If the sauce becomes too thick, use reserved pasta water to loosen it to desired consistency.

Step 4: Combine and Finish

1. Add the cooked orecchiette pasta directly into the sauce and toss to coat.

2. Slice the rested chicken breasts and place them over the pasta in the skillet.

3. Spoon additional sauce over the chicken and let everything simmer together for 2–3 minutes to meld flavors.

4. Garnish with fresh basil, extra Parmesan, and a sprinkle of cracked pepper if desired.

Serving Suggestions

Serve this dish with:

• Garlic bread or a rustic Italian baguette

• A crisp green salad with balsamic vinaigrette

• A glass of dry white wine like Pinot Grigio or Chardonnay

This recipe also reheats beautifully, making it great for meal prep or leftovers the next day.

Nutritional Information (Per Serving – based on 4 servings)

DV = Daily Value, based on a 2,000-calorie diet.