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Creamy Tuscan Chicken Pasta

This creamy chicken and spinach pasta dish has lots of Italian flavor thanks to aged Asiago cheese and sun-dried tomatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 5484.9 kcal

Equipment

  • 1 Large Skillet Preferably cast iron or heavy-bottomed for even heat distribution
  • 1 Large Pot For cooking pasta
  • 1 Wooden Spoon For stirring and scraping browned bits
  • 1 Instant-Read Thermometer Ensures chicken is cooked to 165°F (74°C)
  • 1 Cheese Grater For freshly grated Asiago cheese

Ingredients
  

Main

  • 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
 

  • Heat olive oil in a large skillet over medium-low heat.
  • Season both sides of chicken thighs with salt and pepper, and place into hot skillet. Cook until golden, thighs are no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken thighs from pan; set aside.
  • Reduce heat to low; add onion and garlic to skillet. Cook and stir until softened, about 5 minutes. Pour in white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until wine is almost evaporated, 3 to 5 minutes.
  • Add in sundried tomatoes and cook for 1 minute. Stir in chicken broth and Italian seasoning. Bring to a simmer, and cook until mixture has slightly reduced, about 5 minutes. Add spinach to skillet and cook until wilted, 1 to 2 minutes.
  • Reduce heat to low; stir in Asiago and heavy cream until well combined. Stir in lemon juice. Season to taste with salt and ground black pepper.
  • Return chicken thighs to skillet; heat until warm, 5 to 7 minutes. Turn off heat; allow pan to sit off heat while cooking the pasta. Sauce will thicken as it cools.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in mini farfalle; return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; drain.
  • Divide pasta between four bowls, and top each with chicken thighs and sauce to serve.

Notes

1. Achieving a deep golden crust on the chicken thighs is crucial for flavor; avoid overcrowding the skillet. 2. Deglazing with white wine lifts all the delicious browned bits from the pan, forming the foundation of your sauce. 3. When adding heavy cream and Asiago, ensure the heat is low to prevent the sauce from splitting. Never boil it after these ingredients are incorporated. 4. Always cook pasta to al dente; it will continue to absorb sauce and firm up slightly upon serving. A splash of reserved pasta water can help adjust sauce consistency if needed. 5. Fresh lemon juice added at the end brightens the rich sauce and cuts through the richness beautifully.