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Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Creamy Asiago cheese sauce coats juicy chicken thighs with sun-dried tomatoes and spinach, tossed with bow-tie pasta.
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:
  • Warm up luscious extra-virgin olive oil in a generously sized skillet over a gentle medium-low flame.
  • Season chicken thighs generously with salt and pepper before searing in a hot skillet until beautifully golden and cooked through, about 8 to 10 minutes per side. Ensure the internal temperature reaches 165 degrees F (74 degrees C). Set aside once done.
  • Lower the heat to low and add the onion and garlic to the skillet. Cook and stir until softened, which should take about 5 minutes. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan, then cook until the wine is almost evaporated for 3 to 5 minutes.
  • Toss in sundried tomatoes and sauté for 1 minute. Mix in chicken broth and Italian seasoning. Let it simmer until slightly reduced, around 5 minutes. Fold in spinach and cook until wilted, for 1 to 2 minutes.
  • Lower the heat to low and incorporate the Asiago cheese and heavy cream until thoroughly blended. Add the lemon juice and season with salt and ground black pepper to your liking.
  • Add the chicken thighs back to the skillet and heat for 5 to 7 minutes. Turn off the heat and let the skillet sit off the heat while you cook the pasta. The sauce will thicken as it cools.
  • Fill a large pot with gently salted water and bring it to a vigorous boil. Add mini farfalle pasta and bring back to a boil. Cook the pasta uncovered, stirring occasionally, until it's cooked but still slightly firm, about 7 to 8 minutes. Drain the pasta.
  • Distribute the pasta evenly among four bowls, then garnish each one with chicken thighs and sauce before serving.

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