From the Cook
From the Cook
1/3
Tuscan Chicken Pasta
Instructions
1
Cook pasta in salted water until al dente. Drain and set aside.
2
Season chicken with salt, pepper, onion powder, garlic powder, paprika, and dried basil.
3
Heat olive oil in a pan over medium heat, add chicken, and cook until golden and cooked through. Remove and set aside.
4
In the same pan, melt butter and sauté garlic, sun-dried tomatoes, and fresh basil or spinach for a few minutes.
5
Add heavy cream and chicken stock, stir, and let simmer slightly. Re-season if needed.
6
Return the chicken to the pan, then stir in the cooked pasta and Parmesan cheese.
7
Top with more cheese and fresh basil before serving.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Chicken Properly 🧊Pat chicken breasts completely dry with paper towels before searing to achieve a golden, caramelized crust that locks in juices and creates superior flavor development.
- Bloom Your Garlic in Butter 🧈Infuse melted butter with minced garlic for 30-60 seconds over medium heat before adding cream to release aromatic compounds and prevent raw, harsh garlic flavor in your sauce.
- Temper the Cream Properly 🥄Before adding cold heavy cream to hot pasta water or stock, warm it slightly or add it slowly while stirring constantly to prevent breaking and ensure a silky, emulsified sauce.
- Reserve Pasta Water Strategically 💧Save 1 cup of starchy pasta cooking water to thin your sauce at the end—the starch naturally helps the sauce cling to pasta while achieving the perfect creamy consistency without breaking.
- Layer Your Flavors with Sun-Dried Tomatoes 🍅Add sun-dried tomatoes in two stages: some during sauce building for depth, and some fresh at the end for pops of concentrated flavor and optimal texture contrast.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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