Creamy Tuscan Chicken Pasta

Creamy Tuscan chicken pasta delivers luscious comfort with bright sun-dried tomatoes and a touch of lemon. Packed with spinach and plenty of cheese in a silky sauce, it always wows my family around the dinner table.

I am always amazed by how this pasta transforms simple pantry staples into something restaurant worthy. My sister requested the recipe after one bite at our last family dinner.

Ingredients

• Olive oil: Adds richness and silkiness to the sauce Choose extra virgin for best flavor
• Chicken thighs: Brings juicy texture and deep flavor Boneless skinless thighs are easy to cook and avoid dryness
• Kosher salt: Essential for seasoning the chicken and sauce Flaky crystals mean you can control the saltiness
• Ground black pepper: Brings subtle heat and depth Choose freshly cracked for best aroma
• Onion: Finely chopped for a sweet savory background Pick firm heavy onions with bright skin
• Garlic: Provides bold savory notes Fresh cloves are superior to pre-minced for flavor
• Dry white wine: Lifts up the sauce and balances richness Pick a wine you enjoy drinking
• Sun-dried tomatoes: Adds tangy sweetness and a signature Tuscan flair Oil packed varieties have supple texture
• Low-sodium chicken broth: Adds savory backbone and lets you manage saltiness Look for clear broth without extra additives
• Italian seasoning: A shortcut for layered herbal flavor Go for a blend with oregano basil thyme and rosemary
• Fresh baby spinach: Adds color nutrition and freshness Baby leaves are tender and not bitter
• Aged Asiago cheese: Brings savory depth and meltability Opt for a quality wedge and grate it yourself
• Heavy cream: Creates luxurious texture and body Choose full fat for smoothest results
• Freshly squeezed lemon juice: Brightens the sauce and balances richness Use real lemons for clean flavor
• Mini farfalle pasta: Holds creamy sauce in every fold Short shapes like farfalle catch bits of cheese and spinach

Step-by-Step Instructions

Sear and Cook the Chicken:

Heat olive oil in a large skillet over medium-low. Season both sides of chicken thighs with salt and pepper. Place in skillet and cook until golden and cooked through about eight to ten minutes per side. The chicken should reach one hundred sixty five degrees F in the center. Remove chicken from pan and set aside

Build the Flavor Base:

Reduce heat to low. Add chopped onion and garlic to the skillet. Stir until the vegetables are softened about five minutes. Pour in white wine scraping up all the browned bits from the pan for extra flavor. Let wine cook down until nearly evaporated about three to five minutes

Build the Sauce:

Add chopped sun-dried tomatoes to the skillet and cook for one minute. Stir in chicken broth and Italian seasoning. Let the mixture simmer and reduce slightly for about five minutes. Add spinach and stir until wilted one to two minutes

Finish the Creamy Sauce:

Lower heat. Gently stir in Asiago cheese and heavy cream until sauce is smooth. Add lemon juice and taste for seasoning adding extra salt and pepper if desired

Combine and Rest the Chicken:

Return cooked chicken thighs to the skillet pushing them into the sauce. Warm through for about five to seven minutes. Turn off heat and let the pan sit while you make the pasta. The sauce will thicken as it cools

Cook and Drain the Pasta:

Meanwhile bring a large pot of salted water to a boil. Add mini farfalle and cook until just al dente about seven to eight minutes. Drain well

Assemble and Serve:

Divide cooked pasta among four bowls. Place a chicken thigh and a generous spoonful of sauce over each bowl to serve

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The aged Asiago gives unmatched depth to the sauce and is my secret favorite ingredient. I still remember my son’s first taste of this pasta the look of pure delight is why I make it so often

Storage Tips

Store any leftovers in an airtight container in the refrigerator. The flavors deepen overnight and the sauce becomes even richer. To reheat add a splash of broth or cream and warm gently over low heat to keep the sauce silky

Ingredient Substitutions

You can use boneless chicken breasts in place of thighs though they will be a bit less juicy. If Asiago is hard to find substitute Parmigiano Reggiano or Pecorino Romano for a similar savory effect. Any short pasta like penne or rigatoni will work if you do not have mini farfalle on hand

Serving Suggestions

This pasta pairs nicely with a peppery arugula salad or simple roasted vegetables. I love serving it with crusty bread to scoop up every last bit of creamy sauce. For a bigger gathering serve with a crisp Italian white wine

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Cultural History

Tuscan style dishes often combine greens cheese and bright sun-dried tomatoes with mild proteins for layered yet comfortable flavors. This modern recipe builds on Italian pantry traditions in a way that easily fits home cooking

Recipe FAQs

→ What type of chicken works best?

Skinless, boneless chicken thighs offer more flavor and tenderness, though chicken breast can be used if preferred.

→ Can another cheese substitute Asiago?

Pecorino Romano or Parmesan both melt well and add a nutty, salty flavor if Asiago isn’t available.

→ Is it possible to use a different pasta shape?

Any short pasta like penne or fusilli will hold the sauce well if mini farfalle is unavailable.

→ How can I lighten up the sauce?

For a lighter version, try using half-and-half or whole milk instead of heavy cream. The sauce will be less rich but still creamy.

→ Can this meal be made ahead?

Prepare the components in advance, refrigerate separately, and combine when reheating for the best texture.