This pasta recipe you will make again and again🍝

Creamy Tuscan Chicken Pasta

For the chicken:

• 1 lb boneless chicken breast fillets

• Salt to taste

• 1 tsp smoked paprika powder

• 1 tbsp garlic powder

• 1 tsp Italian seasoning

• 1 tsp black pepper

• 2 tbsp oil + more for cooking

For the sauce:

• 2 cups unsweetened whippingcream

• 1 tbsp butter

• 2 tbsp oil

• 1 shallot or small onion, thinly diced

• 8 cloves garlic, finely chopped

• 1cup mushroom

• Salt to taste

• 1 tsp smoked paprika powder

• 1 tsp garlic powder

• 1 tsp black pepper

• ½ tsp Italian seasoning

• 1 tsp red chili flakes

• ½ cup freshly grated Parmesan cheese

• 1 cup pasta water, reserved

• 1 cup spinach

• 12 cherry tomatoes, halved

• 2 tbsp tomato paste

• 2 tbsp sun-dried tomatoes

To assemble:

• 8 oz gigli pasta (half pack)

• Parmesan cheese for garnish

• 1 tbsp parsley, freshly chopped

Method:

1. Cook pasta according to package instructions, reserving 1 cup pasta water.

2. Season chicken with salt, pepper, garlic powder, smoked paprika, Italian seasoning, and oil. Mix well. Heat oil in a pan on medium heat and cook chicken on both sides for 12–15 minutes until fully cooked.

3. In the same pan, add butter ,shallots garlic & mushroom , sauté for 2 minute until fragrant. Add cherry tomatoes and cook for 1–2 minutes until mushy. Add tomato paste, salt, pepper, garlic powder, smoked paprika, Italian seasoning, and red chili flakes. Mix, then add sun-dried tomatoes. Turn heat to medium-low, add cream and mix until well combined.

4. Add Parmesan cheese and mix until sauce reaches desired consistency. Add pasta water if you prefer a thinner sauce.

5. Add spinach and cook for 1 minute. Add boiled pasta. Place the chicken on the top or you can slice it and add it in. Mix well.

6. Garnish with freshly grated Parmesan and parsley. Serve warm.

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