Spicy Tuscan Chicken Pasta
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Ingredients
Cooking Process
Recipe Note
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Steps
Take a large pot or skillet with sides. Drain 3 tablespoons of oil from the sun - dried tomato jar into it. Then, chop the sun - dried tomatoes and set them aside.
Place the pot over medium - high heat. Add the chicken, 3 teaspoons of Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook the chicken until it turns golden brown, which should take about 5 minutes. Next, add 1/4 cup of parmesan and cook for another minute. After that, remove the chicken from the pot.
Add a drizzle of oil and the butter to the same pot. Then, add the shallot, garlic, Calabrian chili paste, and 1 teaspoon of Italian seasoning. Cook these ingredients until they become fragrant, which will take about 3 minutes. Next, add 3 1/2 cups of water to the pot and bring it to a boil. Once boiling, add the pasta and cook it, stirring often, until the pasta is al dente, which takes about 8 minutes. After the pasta is cooked, stir in the cream, spinach, chopped sun - dried tomatoes, and the remaining 3/4 cup of parmesan. Finally, slide the chicken back into the pot, along with any juices left on the plate.
Serve the pasta, and top it with fresh parmesan and basil.
Nutrition
Per serving (2 servings)
622
Calories
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How long does it take to make Spicy Tuscan Chicken Pasta?
It takes about 45 minutes in total, with 20 minutes of prep time and 25 minutes of cook time.
What are the allergens in Spicy Tuscan Chicken Pasta?
The recipe contains dairy and wheat/gluten, which are common allergens.
Can I substitute the Calabrian chili paste?
There's no substitution info provided. You may try other spicy chili pastes as a general alternative.
How long should I cook the chicken?
Cook the chicken until golden brown, which takes about 5 minutes, then cook with parmesan for another minute.
What's the difficulty level of this recipe?
The difficulty level of this recipe is medium, with high confidence in this assessment.
Substitutions
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Substitutions
boneless skinless chicken breasts
boneless skinless turkey breasts, pork tenderloin
Turkey has a similar texture and mild flavor, but may dry out faster, so adjust cooking time. Pork tenderloin is slightly denser and has a different flavor, and it should be cooked to an internal temperature of 145°F to ensure safety.
Italian seasoning
a blend of dried basil, oregano, thyme, and rosemary
You can create your own Italian - style blend by mixing equal parts of these herbs. The flavor may vary slightly depending on the quality and freshness of the individual herbs.
parmesan cheese
pecorino romano cheese
Pecorino romano has a sharper flavor than parmesan. It can be used in a 1:1 ratio, but be aware that it may make the dish a bit saltier.
salted butter
unsalted butter with a pinch of salt, olive oil
If using unsalted butter, add a small amount of salt to account for the salt in salted butter. Olive oil will change the flavor profile slightly, giving it a more Mediterranean taste, and it may also affect the texture of the sauce.
shallot
red onion, yellow onion
Red and yellow onions are more pungent than shallots. Use about half the amount of onion compared to the shallot called for in the recipe, as they can overpower the dish if used in full quantity.
Calabrian chili paste
sriracha sauce, red chili flakes with a bit of olive oil
Sriracha has a different flavor profile with a bit of sweetness. When using red chili flakes with olive oil, the heat level can be adjusted more easily, but the flavor won't be exactly the same as Calabrian chili paste.
heavy cream
half - and - half
Half - and - half has a lower fat content than heavy cream, so the sauce will be less rich and may not be as thick. You can reduce it slightly to achieve a thicker consistency.
fresh baby spinach
kale, Swiss chard
Kale and Swiss chard are heartier greens. You may need to chop them more finely and cook them a bit longer than baby spinach to make them tender.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store Spicy Tuscan Chicken Pasta in an airtight container in the fridge for 3 - 4 days.
Freezer
You can freeze the pasta for up to 3 months. Place it in a freezer - safe container or bag, removing as much air as possible.
Storage Tips
- • Let the pasta cool to room temperature before refrigerating or freezing to prevent condensation inside the container.
- • Label the container with the date of storage.
Reheating Tips
- • For the stovetop, heat the pasta over low - medium heat, stirring occasionally to prevent sticking and ensure even heating. Add a splash of water or cream to keep it moist.
- • In the microwave, cover the pasta with a microwave - safe lid or plastic wrap with a small vent. Heat in short intervals (1 - 2 minutes), stirring between each interval.
Safety Notes
- • Always reheat the pasta until it reaches a safe internal temperature.
- • Do not refreeze previously frozen pasta.
Troubleshooting
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Troubleshooting
Chicken is undercooked
Likely cause: The chicken was not cooked for the full 5 minutes or the heat was too low
Return the undercooked chicken to the pot and continue cooking over medium - high heat until it reaches an internal temperature of 165°F (74°C)
Chicken is overcooked and dry
Likely cause: The chicken was cooked for too long or the heat was too high
If the chicken is only slightly overcooked, add a small amount of chicken broth or the oil from the sun - dried tomatoes to the pot with the chicken to moisten it
Shallot and garlic are burned
Likely cause: The heat was too high when cooking the shallot, garlic, and Calabrian chili paste
Remove the burned ingredients from the pot. Add a little more oil and butter, then add fresh shallot and garlic and cook over medium heat until fragrant
Pasta is overcooked and mushy
Likely cause: The pasta was cooked for longer than the 8 - minute recommended time
Drain the overcooked pasta immediately and rinse it with cold water to stop the cooking process. If it's too mushy to use, start over with a new batch of pasta
Pasta is undercooked
Likely cause: The pasta was not cooked for the full 8 minutes or the water did not reach a proper boil
Continue cooking the pasta in the pot, stirring often, until it reaches the al dente texture
The sauce is too thick
Likely cause: The heavy cream has reduced too much during cooking
Add a little more heavy cream or some of the pasta cooking water to the pot and stir well to thin out the sauce
The dish is bland
Likely cause: Not enough Italian seasoning, paprika, red pepper flakes, or salt and pepper were used
Taste the dish and add more Italian seasoning, paprika, red pepper flakes, salt, or pepper as needed. You can also add a bit more Calabrian chili paste for extra flavor