Pasta Toscana with Crispy Chicken

A savory and texture-rich pasta dish featuring crispy chicken thighs, sun-dried tomatoes, and creamy spinach sauce, finished with fresh basil and cracked black pepper.

By @beefbaecon

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 8 pieces Chicken Thighs deboned, skin-on
• 3 tablespoons Olive Oil
• 1 medium Onion diced
• 4 cloves Garlic sliced
• 0.5 cup Sun-Dried Tomatoes sliced
• 1 teaspoon Oregano
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 bag Spinach
• 0.25 cup Water
• 1 cup Heavy Cream
• 450 grams Pasta
• 0 Salt
• 1 bunch Basil
• 0 Black Pepper

Instructions

1. Debone the skin-on chicken thighs to prepare them for cooking.
2. Place the chicken thighs skin-side down in a cold pan with olive oil. Slowly render the fat until the skin is crispy.
3. Flip the chicken, brown the other side, then transfer to a warm oven to finish cooking.
4. Sauté diced onion in the leftover chicken drippings until translucent.
5. Lower the heat, add sliced garlic and sun-dried tomatoes. Let them soften into flavorful morsels.
6. Season with oregano, garlic powder, and onion powder.
7. Add spinach with a splash of water to deglaze the pan and wilt the greens.
8. Stir in heavy cream to create a rich sauce.
9. Cook pasta in heavily salted water, stopping 2 minutes before al dente. Add to the sauce to finish cooking and soak up the flavor.
10. Finish with fresh basil and cracked black pepper.
11. Slice the chicken thighs and top the pasta. Serve immediately.