Creamy Tuscan Chicken Pasta | One of the Best Italian Dishes by Lounging with Lenny

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Chop 2 garlic cloves and set aside.

Remove leaves from fresh oregano stems and chop finely.

Cut 4 ounces of sun-dried tomatoes and add to a bowl.

In the bowl, add 2 chicken breasts, chopped garlic, 1 tablespoon of chopped herbs, salt, white pepper, oil from sun-dried tomatoes, and 1 teaspoon of paprika; mix and marinate for 30 to 60 minutes.

Slice 4 garlic cloves for the pasta.

Preheat the grill to high heat and wipe it with an oiled paper towel.

Grill the marinated chicken breasts for 1.5 minutes on each side.

Place grilled chicken in a preheated 350°F oven for 8 minutes or until the internal temperature reaches 160°F.

Meanwhile, bring water to a boil in a pot, season with about 2 tablespoons of salt, and cook fresh pepperdeli pasta for 2 minutes; transfer to a sheet pan and drizzle with olive oil.

Save about 1/2 cup of pasta water for the sauce.

Preheat a pan to medium-high heat, add olive oil, and sauté shallots until translucent (about 2 minutes).

Add garlic and sauté for another minute.

Pour in 1/2 cup of dry white wine and reduce by 75%.

Add 1 cup of spinach, 1 tablespoon of dried tomatoes, salt, and white pepper; mix well.

Pour in 1 cup of chicken stock and bring to a light simmer.

Add the cooked pepperdeli pasta and 1/3 cup of pasta water; stir and cook for about 2 minutes.

Pour in 1/2 cup of heavy cream and mix well.

Add 1/2 cup of grated parmigiano-regiano and let the cheese melt into the sauce; mix gently.

Slice one chicken breast and place it on top of the pasta; pour sauce over the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens