Creamy Tuscan Chicken Skillet

Name: Creamy Tuscan Chicken Skillet
Cook time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3000 ml water for boiling the pasta; 2 g fine salt divided; 300 g dry pasta such as fettuccine or linguine; 5 g fine salt divided; 2 g black pepper divided; 15 g all-purpose flour for dredging the chicken lightly; 20 ml olive oil divided; 10 g unsalted butter divided; 680 g boneless, skinless chicken breasts patted dry and cut horizontally into 8 thin cutlets; 10 ml olive oil divided; 5 g unsalted butter divided; 4 cloves garlic cloves minced; 60 g sun-dried tomatoes in oil drained and sliced; 180 ml chicken stock; 240 ml heavy cream; 40 g finely grated Parmesan cheese plus more for serving if desired; 2 g Italian seasoning; 1 g red pepper flakes optional; 120 g baby spinach stems removed if needed; 15 ml lemon juice; 10 g flat-leaf parsley chopped for garnish

Chicken breasts are seared, then simmered briefly in a cream-based sauce with sun-dried tomatoes, garlic, spinach, and Parmesan. The pasta is cooked separately and folded in at the end so it picks up the sauce without overcooking.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

3000 ml water for boiling the pasta
2 g fine salt divided
300 g dry pasta such as fettuccine or linguine
5 g fine salt divided
2 g black pepper divided
15 g all-purpose flour for dredging the chicken lightly
20 ml olive oil divided
10 g unsalted butter divided
680 g boneless, skinless chicken breasts patted dry and cut horizontally into 8 thin cutlets
10 ml olive oil divided
5 g unsalted butter divided
4 cloves garlic cloves minced
60 g sun-dried tomatoes in oil drained and sliced
180 ml chicken stock
240 ml heavy cream
40 g finely grated Parmesan cheese plus more for serving if desired
2 g Italian seasoning
1 g red pepper flakes optional
120 g baby spinach stems removed if needed
15 ml lemon juice
10 g flat-leaf parsley chopped for garnish

Instructions

Bring a large pot of water to a boil. Add the pasta water and 2 g of the salt, then cook the pasta until just al dente according to the package timing. Reserve 120 ml of the cooking water before draining. Pasta is al dente and drained, with some starchy water reserved.
While the pasta cooks, season the chicken with the remaining 5 g salt, the black pepper, and the flour, turning to coat lightly on both sides. Chicken looks evenly seasoned with a thin flour coating.
Heat 20 ml of the olive oil and 10 g of the butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side, until browned and the center reaches 74 C. Transfer to a plate. Chicken is browned and reaches 74 C internally.
Reduce the heat to medium. Add the remaining 10 ml olive oil and the remaining 5 g butter, then add the garlic and sun-dried tomatoes. Cook for 30 to 45 seconds, stirring, until fragrant. Garlic is aromatic but not browned.
Pour in the chicken stock and simmer for 1 minute, scraping up the browned bits. Add the heavy cream, Parmesan, Italian seasoning, and red pepper flakes if using. Simmer for 2 to 3 minutes, stirring, until the sauce lightly coats a spoon. Sauce thickens slightly and looks smooth.
Add the spinach in handfuls and stir just until wilted, 30 to 60 seconds. Return the chicken and any juices to the skillet, then add the lemon juice. Spinach is wilted and chicken is heated through.
Add the drained pasta to the skillet and toss for 1 to 2 minutes. If needed, use a splash of the reserved pasta water to loosen the sauce so it clings to the pasta. Taste and adjust with a small additional pinch of salt only if necessary. Serve immediately, topped with parsley if using. Pasta is coated in sauce and the skillet is glossy; chicken is hot throughout.