Warm Holiday Table Tuscan Pasta

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Warm Holiday Table Tuscan Pasta

This version features a “Creamy Sun-Dried Tomato” base that glows gold under the holiday lights.

CategoryDetails
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield4–6 servings

🍴 Ingredients

  • The Foundation:
    • 1 lb Penne or Rigatoni (thick shapes catch more sauce!)
    • 1 lb Chicken breast, thinly sliced (seasoned with salt, pepper, and paprika)
  • The Aromatics:
    • 3 cloves Garlic, minced
    • ½ cup Sun-dried tomatoes (oil-packed, julienne cut)
    • 1 tsp Italian seasoning & ½ tsp Red pepper flakes
  • The Velvet Sauce:
    • 1 ½ cups Heavy cream
    • ½ cup Chicken broth
    • ¾ cup Freshly grated Parmesan cheese
    • 2 cups Fresh baby spinach
  • The Finish:
    • 1 cup Starchy pasta water (reserved from the pot)

👩‍🍳 Instructions

1. The Golden Sear

  • Boil your pasta in heavily salted water until al dente. Do not drain until you’ve scooped out a cup of that water!
  • In a large skillet, cook the chicken in 2 tbsp of the oil from the sun-dried tomato jar. Once browned and cooked through, remove the chicken and set aside.

2. The Fragrant Base

  • In the same skillet, add the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Sauté for 1–2 minutes until the garlic is fragrant and the tomatoes slightly caramelize.

3. The Cream Reduction

  • Pour in the chicken broth and heavy cream. Bring to a gentle simmer (do not boil hard) for 3–5 minutes until the sauce begins to thicken slightly.

4. The “Tuscan” Melt

  • Whisk in the Parmesan cheese until melted. Stir in the fresh spinach and the cooked chicken. The residual heat will wilt the spinach in seconds, keeping it bright green.

5. The Emulsion

  • Add your cooked pasta to the skillet. Pour in about ½ cup of the reserved pasta water and toss vigorously. The sauce will transform from “runny” to “creamy” right before your eyes. Add more water if you want it even silkier.

The “Holiday” Twist: If serving this for a formal dinner, top each bowl with a few toasted pine nuts and a drizzle of balsamic glaze. The acidity of the glaze cuts through the heavy cream, making the dish feel lighter and more complex.

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