Creamy Tuscan Chicken Pasta Recipe

Ingredients

• 3 tablespoons olive oil
• 4 skinless, boneless chicken thighs
• 0.75 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 0.5 cup dry white wine
• 0.5 cup chopped, drained oil-packed sun-dried tomatoes
• 1 cup low-sodium chicken broth
• 1.5 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

1. Heat olive oil in a large skillet over medium-low heat to prepare for cooking the chicken.
2. Season chicken thighs generously with salt and pepper on both sides. Place seasoned chicken in the hot skillet and cook until golden brown and cooked through, about 8 to 10 minutes per side. Ensure an internal temperature of 165 degrees F (74 degrees C) with an instant-read thermometer. Remove chicken from pan and set aside.
3. Reduce heat to low, then add onion and garlic to the skillet. Cook until the onion is softened and translucent, stirring frequently, about 5 minutes. Pour in white wine, scraping up any browned bits from the pan bottom with a wooden spoon. Simmer until the wine has almost completely evaporated, approximately 3 to 5 minutes.
4. Add the flavorful sundried tomatoes and cook for another minute. Stir in chicken broth and Italian seasoning. Bring to a gentle simmer, allowing the mixture to reduce slightly, about 5 minutes. Add fresh spinach to the skillet and cook until it wilts, only 1 to 2 minutes.
5. Lower the heat to low, then stir in Asiago cheese and heavy cream until everything is well combined into a smooth, creamy sauce. Stir in fresh lemon juice. Season with salt and freshly ground black pepper to your preference.
6. Return the cooked chicken thighs to the skillet and heat through, approximately 5 to 7 minutes. Turn off the heat and let the pan sit while the pasta cooks, allowing the sauce to thicken slightly.
7. In the meantime, fill a large pot with lightly salted water and bring it to a rolling boil. Add mini farfalle pasta and cook uncovered, stirring occasionally, until al dente, about 7 to 8 minutes. Drain the pasta thoroughly.
8. Divide the cooked pasta evenly among four bowls. Top each serving with a juicy chicken thigh and a generous amount of creamy Tuscan sauce. Serve immediately and enjoy!

Nutrition

• Calories: 948 kcal
• Fat Content: 44 g
• Fiber Content: 6 g
• Sodium Content: 661 mg
• Protein Content: 43 g
• Cholesterol Content: 183 mg
• Carbohydrate Content: 94 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g