Description
This One-Pan Creamy Parmesan Tuscan Chicken combines golden, Cajun-seasoned chicken with tender pasta, spinach, tomatoes, and a velvety Parmesan cream sauce, delivering bold flavors in a comforting meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, about 6 oz each
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp Cajun seasoning
- 1 tbsp olive oil
- 2 tbsp Tuscan herb butter or regular salted butter
- 1 medium shallot, finely chopped, about 1/3 cup
- 1/2 tsp minced garlic
- 1/2 cup cherry tomatoes, halved
- 1 tbsp tomato paste
- 1/2 tbsp finely chopped Calabrian chiles or 2 tbsp chopped sun-dried tomatoes
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 2 packed cups fresh baby spinach
- 1/2 lb short pasta (penne, bowtie, or shells)
- 1/3 cup reserved pasta water
- 2 tbsp chopped fresh basil
- 2 tbsp grated Parmesan cheese for garnish
Instructions
- Prepare the chicken. Pat the chicken breasts dry. If necessary, pound the thick ends until each breast is approximately 3/4 inch thick. Mix the garlic powder, black pepper, paprika, salt, and Cajun seasoning, then coat both sides of the chicken evenly.
- Start the pasta water. Bring a large pot of water to a boil over high heat. You do not need additional salt because the recipe’s measured salt, Cajun seasoning, butter, broth, and Parmesan provide ample seasoning.
- Brown the chicken. Heat a 12-inch skillet over medium heat. Add the olive oil and Tuscan herb butter. When the butter foams, add the chicken in one layer. Cook for 5 to 7 minutes per side, reducing the heat if the spices darken too quickly. Transfer the chicken to a clean plate when it reaches 165°F internally.
- Cook the pasta. Add the pasta to the boiling water and cook according to the package directions until al dente, usually 9 to 12 minutes. Before draining, scoop out 1/3 cup pasta water. Drain the pasta without rinsing it.
- Sauté the vegetables. Keep the skillet over medium-low heat. Add the shallot and cook for 2 minutes, stirring frequently. Add the minced garlic and cook for 30 seconds. Stir in the cherry tomatoes and cook for 2 minutes, until they begin to soften.
- Build the sauce. Add the tomato paste and either Calabrian chiles or sun-dried tomatoes. Cook for 1 minute. Slowly pour in the chicken broth, scraping the skillet to release the browned bits. Simmer for 3 minutes.
- Make it creamy. Reduce the heat to low and pour in the heavy cream. Simmer gently for 2 minutes without allowing it to boil vigorously. Add the 1/2 cup Parmesan a little at a time, stirring until smooth.
- Finish the dish. Stir in the spinach until wilted, about 1 minute. Add the drained pasta and enough of the reserved 1/3 cup pasta water to create a glossy sauce. Return the chicken and any accumulated juices to the skillet. Simmer gently for 2 minutes.
- Garnish and serve. Remove the One-Pan Creamy Parmesan Tuscan Chicken from the heat. Sprinkle it with the fresh basil and remaining 2 tbsp Parmesan, then serve immediately.
Notes
Chicken breasts can vary considerably in thickness. If yours are especially thick, gently pound them to an even thickness. For a milder flavor, use sun-dried tomatoes instead of Calabrian chiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 910
- Sugar: 4g
- Sodium: 800mg
- Fat: 48g
- Saturated Fat: 28g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 61g
- Cholesterol: 165mg
Keywords: creamy chicken, one-pan, pasta, Tuscan, Cajun