Description
This creamy Tuscan Chicken Pasta features tender chicken cubes simmered in a rich tomato-based sauce with Italian herbs, served over perfectly cooked pasta and finished with Parmesan cheese and butter for a deliciously satisfying meal.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
Vegetables & Sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 cup chicken broth
- 1/4 cup dry white wine (optional, can substitute with chicken broth)
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1 bay leaf
Pasta & Garnishes
- 1 pound pasta (penne, rigatoni, or fusilli work well)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil, for garnish (optional)
- 2 tablespoons butter (optional, for richness)
Instructions
- Season Chicken: Season chicken cubes generously with salt, pepper, oregano, basil, and red pepper flakes if using. Massage the seasoning into the chicken to ensure even coating.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until browned on all sides and cooked through, about 6-8 minutes. Avoid overcrowding the pan; cook in batches if needed. Remove the cooked chicken and set aside.
- Sauté Onions: In the same skillet, add the chopped onion and cook over medium heat until softened, approximately 5 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
- Prepare Sauce: Pour in the crushed tomatoes, tomato sauce, chicken broth, white wine (if using), sugar, dried thyme, and bay leaf. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and let simmer gently for 15 to 30 minutes to develop flavors.
- Combine Chicken and Sauce: Stir the cooked chicken back into the sauce and simmer for an additional 5 to 10 minutes. Taste and adjust seasoning if necessary.
- Cook Pasta: While the sauce simmers, cook the pasta according to the package directions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water.
- Mix Pasta and Sauce: Add the cooked pasta directly into the skillet with the chicken and sauce. Toss well to coat all pasta evenly. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
- Add Finishing Touches: Stir in the grated Parmesan cheese and butter for extra creaminess. Toss thoroughly to combine all ingredients.
- Serve: Serve the Tuscan Chicken Pasta immediately, garnished with fresh chopped basil if desired.
Notes
- White wine can be substituted with additional chicken broth if preferred or to keep the recipe alcohol-free.
- Red pepper flakes are optional and can be adjusted to taste depending on your preferred spice level.
- Use pasta shapes like penne, rigatoni, or fusilli which hold the sauce well.
- Reserved pasta water helps loosen the sauce and bind it to the pasta for better texture.
- Butter adds richness but can be omitted for a lighter version.
