Tuscan Chicken Pasta
Creamy and loaded with flavor. This super easy pasta is a crowd pleaser!
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Servings: 6
Ingredients
- 2 lbs boneless, skinless chicken breast cubed
- 1 lb bowtie pasta
- 2 lemons
- 2 tbsp Tuscan spice divided
- ½ tsp crushed red pepper
- 1 15oz can diced tomatoes drained
- 4 oz cream cheese
- 2 cups shredded parmesan divided
- 3 tsp minced garlic divided
- 4 tbsp butter
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions; reserving ¾ c of the pasta water after draining.
- Cut chicken breasts into bite sized pieces and place in a large mixing bowl. Pat dry with paper towels.
- Toss chicken with a large drizzle of olive oil, 1 tsp of minced garlic, 1 tbsp of Tuscan spice, crushed red pepper, salt and pepper to taste.
- Slice one of the lemons into thin slices. Zest remaining lemon.
- Preheat a large skillet over medium heat. Place lemons in skillet and cook for 3-4 minutes or until charred. Remove and set aside.
- In the same pan, add a drizzle of olive oil and cook seasoned chicken until browned and cooked through. Remove and keep warm.
- Add 4 tbsp of butter to the same pan over medium high heat and stir in remaining minced garlic. Stir until butter has melted. Add diced tomato, remaining Tuscan spice, salt and pepper. Cook one to two minutes, stirring frequently.
- Whisk in cream cheese, about ¼ c of reserved pasta water and one cup of parmesan cheese. Stir until cheese has melted.
- Bring to a simmer, then add chicken, cooked pasta and lemon zest. Continue to add pasta water as needed until the sauce comes together and pasta is evenly coated.
- Serve immediately with charred lemon, more parmesan cheese and a squeeze of fresh lemon juice.