Skip to content
Menu
20 Minute Creamy Tuscan Chicken Pasta
Main

20 Minute Creamy Tuscan Chicken Pasta

30 minServes 4Nutri-Score C€€
from @tom.smallwood6 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (sliced into cutlets)Meat2 pieces
  • butterDairy50 g
  • olive oilPantry15 ml
  • plain flourPantry125 g
  • sweet paprikaSpices5 g
  • dried oreganoSpices2 g
  • dried thymeSpices2 g
  • dried basilSpices2 g
  • onion powderSpices10 g
  • garlic powderSpices10 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • garlic (minced)Produce3 pieces
  • chilli flakesSpices2 g
  • chicken stockPantry360 ml
  • thickened creamDairy240 ml
  • semi-dried tomatoes (roughly chopped)Pantry60 g
  • tomato pastePantry15 g
  • dried penneGrains250 g
  • Parmesan (grated)Dairy50 g
  • parsley (chopped)Produce30 g
  • fresh basil (chopped)Produce15 g

per serving

Nutrition

586kcal

Carbs
61 g
Proteins
26 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Saucepan
  • Whisk
  • Colander

step by step

Method

  1. Prepare the seasoned flour

    • In a bowl, combine the flour, sweet paprika, garlic powder, half the onion powder, salt and black pepper.
    • Whisk to combine evenly.
    Step 1

  2. Coat the chicken

    • Slice the chicken breasts into cutlets.
    • Coat the chicken well on both sides with the flour mixture and set aside.
    Step 2

  3. Fry the chicken

    • Heat the butter and olive oil in a frying pan over medium heat.
    • Cook the chicken completely on both sides until golden, working in batches so the pan isn't overcrowded.
    • Remove from the pan and set aside.
    Step 3

  4. Start the cream sauce

    • Drain some of the leftover fat from the pan.
    • Return the pan to low heat and toast the garlic and chilli flakes.
    • Add the chicken stock, thickened cream, dried basil, oregano, thyme and remaining onion powder.
    Step 4

  5. Add tomatoes and simmer

    • Stir in the semi-dried tomatoes and tomato paste.
    • Bring to a simmer and cook, returning the chicken to the sauce for the last 5 minutes and turning it to coat.
    Step 5

  6. Cook the pasta

    • Bring heavily salted water to a boil and add the penne, stirring for the first 30 seconds to a minute to avoid sticking.
    • Cook until very al dente, then drain.
    • Remove the chicken from the sauce and set aside.
    Step 6

  7. Finish the pasta in the sauce

    • Finish cooking the al dente pasta in the cream sauce until coated and tender.
    Step 7

  8. Finish and serve

    • Toss through the grated Parmesan, chopped parsley and fresh basil.
    • Serve the chicken with the pasta.
    Step 8
Get Mezze