Can I use different pasta shapes for this recipe?

Absolutely! While linguine works beautifully, any pasta that holds sauce well is perfect. Fettuccine offers a similar experience, while penne or rigatoni will catch sauce inside their tubes for flavor-packed bites. Just adjust cooking times according to package instructions.

Is there a way to make this dish less spicy?

Definitely! Simply reduce or omit the cayenne pepper and crushed red pepper flakes. You'll still get wonderful flavor from the paprika, sun-dried tomatoes, and other ingredients without the heat. Start with half the spicy ingredients and adjust to your preference.

Can I prep any parts of this dish ahead of time?

Yes! You can slice and season the chicken up to 24 hours ahead and refrigerate it. You can also chop the onions and prepare the sun-dried tomatoes in advance. Having these components ready will make the cooking process even quicker when you're ready to make dinner.

What can I substitute for heavy cream to make this lighter?

For a lighter version, try using half-and-half or a combination of whole milk and a little extra cream cheese for thickness. Evaporated milk can also work in a pinch. The sauce won't be quite as rich but will still be delicious. Just note that lower-fat substitutes may require a bit more simmering to thicken.

Spicy Tuscan Chicken Pasta Recipe

Name: Spicy Tuscan Chicken Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tuscan
Ingredients: 16 ounces linguine; 2 boneless skinless chicken breasts; 1 teaspoon paprika; 1 teaspoon cayenne pepper; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 tablespoon extra virgin olive oil; 2 tablespoons unsalted butter; 1 medium yellow onion, finely diced; ½ cup sun-dried tomatoes, softened in hot water according to package instructions, finely chopped; ¼ cup (56 g) tomato paste; 2 teaspoons garlic, minced; 1 cup (240 g) chicken stock; 1 ½ cups (357 g) heavy cream; ¼ cup parmesan cheese, finely grated; 1 teaspoon crushed red pepper; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 2 cups baby spinach

Description

This Spicy Tuscan Chicken Pasta combines tender chicken breasts seasoned with paprika and cayenne, tossed with linguine in a creamy, sun-dried tomato sauce, and fresh spinach for a fiery and indulgent meal perfect for any occasion.

Ingredients

Units Scale

Pasta

16 ounces linguine

Chicken

2 boneless skinless chicken breasts
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon extra virgin olive oil

Sauce

2 tablespoons unsalted butter
1 medium yellow onion, finely diced
1/2 cup sun-dried tomatoes, softened in hot water according to package instructions, finely chopped
1/4 cup (56 g) tomato paste
2 teaspoons garlic, minced
1 cup (240 g) chicken stock
1 1/2 cups (357 g) heavy cream
1/4 cup parmesan cheese, finely grated
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups baby spinach

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9-10 minutes. Drain and set aside.
Prepare the chicken: Slice each chicken breast in half horizontally to create four smaller chicken breasts. In a small bowl, combine paprika, cayenne pepper, kosher salt, and black pepper. Season the chicken evenly on both sides with the mixture.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 2-3 minutes on each side or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and tent it with foil to keep warm.
Prepare the sauce: In the same skillet, melt the butter over medium heat. Add the diced onion, sun-dried tomatoes, and tomato paste. Cook for 2-3 minutes, or until the onion softens. Add minced garlic and cook for one additional minute.
Deglaze the pan and simmer: Stir in the chicken stock, scraping any browned bits at the bottom of the pan. Pour in the heavy cream, parmesan cheese, crushed red pepper flakes, kosher salt, and black pepper. Reduce the heat to medium-low and bring the sauce to a simmer.
Add spinach: Stir in the spinach and cook until wilted, about 3-4 minutes.
Combine pasta and sauce: Add the cooked linguine to the skillet and toss to thoroughly combine with the sauce.
Assemble and serve: Top the pasta with the warm chicken breasts and serve immediately. Enjoy!

Notes

Slice the chicken thinly before serving for easier portions.
Soften the sun-dried tomatoes in hot water to ensure they’re tender before chopping.
For a milder spice level, reduce the amount of cayenne pepper or crushed red pepper flakes.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 1100mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg