Creamy Tuscan Chicken


This pasta dinner is super versatile with whatever you have on hand. Beef or pork can be swapped for chicken, and any short pasta works in place of the bow-ties.

Creamy Tuscan Chicken
Makes 6 servings
  • 2 tablespoons olive oil, divided
  • 6 chicken cutlets
  • 2 tablespoons Tony Chachere’s Creole seasoning
  • 1 tablespoon paprika
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • ½ pound sliced prosciutto, chopped
  • 3 cups chopped fresh baby portobello mushrooms
  • ⅔ cup oil-packed whole sun-dried tomatoes, drained and sliced
  • 2 tablespoons minced garlic
  • 1 cup low-sodium chicken broth
  • 3 cups heavy whipping cream
  • 4 cups fresh spinach
  • ½ cup grated Parmesan cheese
  • 12 ounces bow-tie pasta, cooked according to package directions
  1. Rub 1 tablespoon olive oil all over chicken; sprinkle Creole seasoning and paprika all over chicken.
  2. In a 12-inch cast-iron skillet, melt butter with remaining 1 tablespoon olive oil over medium-high heat. Cook chicken in batches until browned and a meat thermometer inserted in thickest portion registers 165°, 5 to 6 minutes per side. Remove chicken from skillet; keep warm.
  3. Reduce heat to medium; add onion to skillet. Cook, stirring occasionally, until just tender, about 5 minutes. Stir in prosciutto and mushrooms; cook, stirring occasionally, until mushrooms are just tender and most moisture is evaporated, about 10 minutes. Stir in tomatoes and garlic; cook until fragrant, 1 to 2 minutes. Stir in chicken broth, scraping browned bits from bottom of skillet with a wooden spoon. Cook until broth is reduced by half, 10 to 15 minutes.
  4. Stir in cream; cook, stirring occasionally, until reduced and slightly thickened, 30 to 40 minutes. Stir in spinach; cook until wilted, about 2 minutes. Stir in Parmesan until melted. Stir in pasta; cook until heated through, 3 to 5 minutes. Serve pasta and sauce with chicken.