A delightful blend of savory chicken, rich Asiago cheese, and aromatic Italian seasonings, this Creamy Tuscan Chicken Pasta is a dish that brings the warmth of Tuscan cuisine to your table. The creaminess of the sauce combined with the hearty chicken thighs creates a comforting meal that’s perfect for any occasion. Let’s dive into this delectable recipe and uncover the secrets to making this mouth-watering pasta dish.

The star of this recipe is undoubtedly the creamy sauce, enriched with Asiago cheese and heavy cream. The sun-dried tomatoes add a tangy sweetness, while the fresh spinach provides a burst of color and nutrients. The chicken thighs, cooked to golden perfection, ensure every bite is tender and flavorful. Together, these ingredients create a symphony of tastes and textures that are both satisfying and indulgent.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Overview

The key to this dish lies in its quality ingredients. Olive oil serves as the base, providing a smooth and rich flavor. Chicken thighs are chosen for their tender and juicy texture, seasoned simply with kosher salt and ground black pepper to enhance their natural taste. A finely chopped large onion and minced garlic cloves bring aromatic depth to the dish. Dry white wine adds a touch of acidity, balancing the richness of the sauce.

Sun-dried tomatoes, chopped and drained, contribute a concentrated sweetness, while low-sodium chicken broth and Italian seasoning infuse the dish with savory notes. Fresh baby spinach adds a vibrant green color and a fresh, slightly earthy taste. The freshly grated aged Asiago cheese melds into the sauce, creating a luscious texture. Heavy cream adds to the creaminess, and a squeeze of freshly squeezed lemon juice brightens the overall flavor. Mini farfalle pasta, with its delightful bow-tie shape, is the perfect vessel to soak up the creamy sauce.

Step-by-Step Instructions

Start by heating olive oil in a large skillet over medium-low heat. This allows the oil to reach the right temperature to cook the chicken evenly. Season the chicken thighs generously with kosher salt and ground black pepper on both sides. Place the chicken thighs into the hot skillet, cooking until they achieve a beautiful golden brown crust, about 8 to 10 minutes per side. Ensure the internal temperature reaches 165 degrees F (74 degrees C) to confirm they are fully cooked. Once done, remove the chicken from the skillet and set it aside.

Lower the heat and add the finely chopped onion and minced garlic to the skillet. Stir continuously, allowing them to soften and release their flavors, which should take around 5 minutes. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits stuck to the pan. This deglazing process enhances the depth of flavor. Let the wine reduce almost completely over 3 to 5 minutes.

Next, incorporate the chopped sun-dried tomatoes, cooking them for an additional minute to meld their flavors. Stir in the chicken broth and Italian seasoning, bringing the mixture to a simmer. Allow it to reduce slightly over the next 5 minutes. Add the fresh baby spinach, stirring until it wilts, about 1 to 2 minutes.

Reduce the heat to low and mix in the freshly grated Asiago cheese and heavy cream until the sauce is smooth and well blended. Add the lemon juice, which cuts through the richness of the cream and cheese, providing a balanced flavor. Season the sauce with additional salt and black pepper to taste.

Return the cooked chicken thighs to the skillet, letting them warm through for 5 to 7 minutes. Turn off the heat and let the skillet sit while you prepare the pasta. The sauce will thicken as it cools, achieving the perfect consistency.

Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add the mini farfalle pasta, cooking it uncovered and stirring occasionally until it is al dente, approximately 7 to 8 minutes. Drain the pasta thoroughly.

To serve, divide the pasta among four bowls, placing a chicken thigh on top of each portion. Generously ladle the sauce over the pasta and chicken, ensuring each bowl is well coated. Enjoy the delightful combination of creamy sauce, tender chicken, and perfectly cooked pasta.

Recipe Tips & Frequently Asked Questions

Tips for perfectly cooking chicken thighs: Ensure the skillet is hot before adding the chicken to achieve a golden brown crust. Do not overcrowd the pan; cook in batches if necessary.

Advice on selecting the best sun-dried tomatoes and Asiago cheese: Choose oil-packed sun-dried tomatoes for a richer flavor. Freshly grated aged Asiago cheese will melt more smoothly into the sauce.

How to achieve the ideal sauce consistency: Let the sauce cool slightly off the heat to thicken naturally. If it becomes too thick, add a splash of chicken broth to adjust the consistency.

Can I use chicken breasts instead of thighs? Yes, chicken breasts can be used, but they may not be as tender and juicy as thighs. Adjust cooking time to prevent drying out.

What can I substitute for white wine? You can use chicken broth with a splash of lemon juice as a non-alcoholic substitute.

How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed.

Serving Suggestions

To elevate this dish for an elegant meal, consider serving it with a crisp green salad dressed in a light vinaigrette. A side of garlic bread or crusty baguette complements the creamy sauce beautifully. For a complete dining experience, pair this Tuscan chicken pasta with a chilled glass of Pinot Grigio or Chardonnay, enhancing the dish’s rich flavors.

For garnishing, a sprinkle of freshly grated Parmesan cheese and a handful of chopped fresh basil add an extra layer of flavor and a pop of color. A drizzle of high-quality olive oil just before serving can also enhance the overall taste.

What to Serve With This Recipe

Complementary side dishes include a classic Caesar salad, roasted vegetables, or a simple arugula salad with lemon vinaigrette. These sides add freshness and balance to the richness of the pasta dish.

Recommended breads such as focaccia or ciabatta are excellent for soaking up any leftover sauce. For beverages, a light and crisp white wine like Sauvignon Blanc or a sparkling water with lemon slices make great choices.

This Creamy Tuscan Chicken Pasta recipe is a celebration of flavors and textures that brings a touch of Tuscan charm to your kitchen. With its creamy, savory sauce, tender chicken, and perfectly cooked pasta, it’s sure to become a favorite in your culinary repertoire. Try this recipe today and experience the delightful combination of ingredients that make this dish so special. Share it with family and friends, and let the comforting taste of Tuscany warm your hearts and plates.

Ingredients:

3 tablespoons olive oil
4 skinless, boneless chicken thighs
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large onion, finely chopped
4 cloves garlic, minced
½ cup dry white wine
½ cup chopped, drained oil-packed sun-dried tomatoes
1 cup low-sodium chicken broth
1 ½ teaspoons Italian seasoning
4 cups fresh baby spinach
1 cup freshly grated aged Asiago cheese
1 cup heavy cream
1 tablespoon freshly squeezed lemon juice
1 (16 ounce) package mini farfalle pasta

Instructions:

Begin by heating the olive oil in a spacious skillet over medium-low heat.
Season the chicken thighs with salt and pepper on both sides, then place them in the preheated skillet. Cook until the thighs are golden brown, no longer pink inside, and the juices run clear, about 8 to 10 minutes per side. An instant-read thermometer should register 165 degrees F (74 degrees C) when inserted into the thickest part. Remove the chicken and set it aside.
Lower the heat to a gentle simmer, adding the finely chopped onion and minced garlic to the skillet. Stir continuously until softened, which should take around 5 minutes. Pour in the white wine, using a wooden spoon to deglaze the pan, scraping up any browned bits. Allow the wine to reduce almost completely, for 3 to 5 minutes.
Incorporate the chopped sun-dried tomatoes, cooking for an additional minute. Stir in the chicken broth and Italian seasoning. Bring the mixture to a simmer and let it reduce slightly over the next 5 minutes. Add the fresh baby spinach, cooking until wilted, about 1 to 2 minutes.
Reduce the heat to low, then mix in the freshly grated Asiago cheese and heavy cream until the sauce is well blended. Add the lemon juice and season with additional salt and black pepper to taste.
Return the cooked chicken thighs to the skillet, allowing them to warm through for 5 to 7 minutes. Turn off the heat and let the pan sit while you prepare the pasta; the sauce will thicken as it cools.
Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add the mini farfalle pasta, cooking it uncovered and stirring occasionally until it is al dente, approximately 7 to 8 minutes. Drain the pasta well.
To serve, divide the pasta among four bowls, placing a chicken thigh on top of each portion. Generously ladle the sauce over the pasta and chicken, ensuring each bowl is well coated. Enjoy this deliciously creamy Tuscan-inspired dish.