Tuscan Chicken Pasta

1. Boil the pasta. Bring a large pot of water to a boil and salt it generously. Cook pasta until just al dente. Before draining, reserve 1 cup pasta water.

2. Prep and season the chicken. Pat chicken dry. If using breasts, slice them in half lengthwise or pound to an even thickness so they cook in the stated time. Season with salt, pepper, Italian seasoning, and smoked paprika.

   

3. Sear. Heat a large skillet over medium-high heat. Add olive oil. Sear chicken 4 to 6 minutes per side (depending on thickness) until deeply golden and cooked through (165°F internal temperature for food safety). No thermometer? The thickest part should no longer be pink and the juices should run clear. Transfer to a plate.

   

4. Build the base. Lower heat to medium. Add butter. Once melted, stir in garlic and red pepper flakes (if using) for 30 seconds, just until fragrant. Add sun-dried tomatoes and cook 1 minute. Optional but excellent: add 1 teaspoon of the sun-dried tomato oil for extra flavor.

5. Make the sauce. Pour in chicken broth and scrape up any browned bits. Stir in heavy cream and bring to a gentle simmer. Reduce heat to medium-low and whisk in Parmesan until smooth.

   If the sauce looks thin, let it simmer 1 to 2 minutes to thicken before adding the pasta. If it looks thick, you can loosen it later with pasta water.

   

6. Wilt the spinach. Add spinach in handfuls, stirring until just wilted.

7. Toss with pasta. Add drained pasta to the skillet and toss to coat. Add a splash of reserved pasta water as needed until the sauce clings and looks glossy.

8. Slice chicken and finish. Slice or cube the chicken and return it to the skillet. Taste and adjust salt, pepper, and Parmesan. Finish with a little lemon juice if you want the sauce to pop. Top with basil or parsley and serve.

   

Matt’s tiny tricks that matter

• Do not rush the sear: Leave the chicken alone so it browns. Those browned bits are free flavor.
• Even chicken cooks evenly: Halve or pound breasts so you get golden edges without playing the “raw middle, burnt outside” game.
• Use pasta water like a sauce remote: Add a little at a time until everything turns silky and cohesive.
• Grate your own Parmesan: Pre-shredded often makes sauces grainy.