Traditionally, Tuscan chicken combines mild, tender chicken with lots of garlic and lemon to create an intensely flavored dish. We decided to add penne to the mix for an easy weeknight supper. We started by coating boneless, skinless chicken breasts with flour, then we pan-fried them to golden perfection before setting them aside to build the garlic sauce. To infuse the sauce with intense garlic flavor that wasn’t harsh, we sliced a whopping 12 cloves thin and sautéed them over moderate heat for a few minutes. This slow-and-low approach mellowed the garlic’s harshness and drew out its sweet, nutty notes. Adding sliced shallot to the mix enhanced its sweetness and provided further insulation against burnt garlic. Red pepper flakes, white wine, and chicken broth serve as the base of the sauce, and a hefty amount of peppery arugula adds another flavor dimension and color. so Let’s discuss how we make Tuscan Chicken Pasta Recipe at home, shall we?
- 3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- Salt and pepper according to taste
- ½ cup plus 1 tablespoon all-purpose flour
- 3 tablespoons olive oil
- 12 garlic cloves, sliced thin
- 3 shallots, sliced thin
- Pinch red pepper flakes
- ¾ cup dry white wine
- 3 cups low-sodium chicken broth
- 1 pound penne
- 5 ounces (5 cups) baby arugula
- 1 ½ ounces Parmesan cheese, grated (¾ cup), plus extra for serving
- 1 tablespoon lemon juice
How to Make Tuscan Chicken Pasta
- Pat chicken dry with paper towels and season with salt and pepper. Place ½ cup flour in shallow dish. Working with one piece of chicken at a time, dredge in flour, shaking off excess.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Carefully lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken over, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes longer; transfer to plate and tent loosely with aluminum foil.
- Add remaining 1 tablespoon oil, garlic, and shallots to now-empty skillet and cook over medium-low heat until softened and beginning to brown, about 3 minutes. Stir in pepper flakes and remaining 1 tablespoon flour and cook for 30 seconds. Whisk in wine, then broth, until smooth. Increase heat to medium-high, bring to simmer, and cook until sauce is slightly thickened and measures 2½ cups, about 15 minutes; transfer to liquid measuring cup and cover to keep warm.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add 2 cups sauce, arugula, Parmesan, and lemon juice and toss until arugula is slightly wilted. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.
- Slice chicken thinly on bias. Portion pasta into individual bowls, lay chicken over top, and drizzle remaining ½ cup sauce over chicken.
- Tuscan Chicken Pasta with garlic cloves is ready to be served, Serve with extra Parmesan.