Tuscan Chicken Pasta is cheesy, creamy and a little spicy with hearty chicken and pasta mixed with sun dried tomatoes and panchetta. The perfect quick meal!
Has this ever happened to you?
You are hungry. No, make that starving! You are absolutely starving for something so specific that you can’t even figure out what it is? You mentally run through your top 5 recipes that you make on a regular basis and none of those will do. Then you run through the next five recipes that take a little more time and effort and that maybe you don’t make so often and those won’t do either.
Take out? Nope!
Delivery? No shot!
Then you find yourself wandering around the grocery store like some pathetic lost individual with no destination in sight and you can’t even put together a meal at this point because you know you really really really are craving something but you just can’t figure it out. You grab a frozen dinner and go home dejected, rejected, sad and completely unsatisfied.
Yep! That was me this weekend. I just couldn’t figure out what to make and my husband was not helping with his helpful suggestion of ‘I don’t care’ or ‘whatever’ or ‘it doesn’t matter’. So I raided the pantry and dug through the freezer and put a little bit of elbow grease into the thought process and now we have this recipe for Tuscan Chicken Pasta! This Tuscan Chicken Pasta recipe is to die for and it totally cured my mystery craving and just made my tummy happy happy happy! This quick dinner idea is super easy to put together and it is almost a one-pot meal except for having to cook the pasta off. Tuscan Chicken Pasta is creamy and a little spicy with hearty chicken and pasta and the sun dried tomatoes add an amazing contrast of texture. This has definitely become my new favorite go-to meal and I hope yours, as well.
Happiness and Blessings!,
Tuscan Chicken Pasta is cheesy, creamy and a little spicy with hearty chicken and pasta mixed with sun dried tomatoes and panchetta. The perfect quick meal! | Pack Momma
- 16 oz penne pasta
- 4 oz panchetta diced
- 3 chicken breasts cut into bite size pieces
- 3/4 cup chicken broth regular or Tuscany flavored
- 1 3/4 cup half and half
- 3 oz sun-dried tomatoes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne powder
- 1 tsp smoked paprika
- 2 cups asiago cheese grated
- 1/2 cup parmesan cheese grated
- 16-20 fresh basil leaves stacked, rolled and sliced thin
Start by bringing large pot of water to boil and cook pasta based on manufacturers instructions. Drain and set aside
In a large skillet over medium- high heat, add panchetta and cook until crispy. Remove panchetta with a slotted spoon to a small bowl, leaving the grease behind.
Add chicken to grease and cook until no longer pink in the middle, approximately 5 - 7 minutes. Remove from pan and set aside
Pour into skillet broth, cream and spices and bring to a low boil. Add in parmesan and asiago cheeses and whisk until cheese is melted
Add in sun-dried tomatoes and basil along with panchetta, pasta and chicken. Stir to combine and lightly simmer for 10 minutes
Serve with good crusty bread and an extra sprinkle of basil and cheese on top.