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Serves
US | Metric
Ingredients
  • 3 Chicken Breasts
  • 50 g Frozen Peas
  • 2 Garlic Cloves (Sliced)
  • 1 Red Chilli (Sliced)
  • 2 tbsps Olive Oil
  • ½ Onion (Diced)
  • Fresh Parsley (Chopped)
  • ½ Lemon (Zested & Juiced)
  • 500 g Tagliatelle Pasta
Chicken Seasoning
  • 1 tsp Garlic Granules
  • 1 tsp Onion Granules
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Pepper
Sauce
  • 100 ml Single Cream
  • 40 ml Chicken Stock
  • 4 tbsps Sun-Dried Tomato Pesto
Tuscan Chicken Pasta Tuscan Chicken Pasta

Tuscan Chicken Pasta

God Tier Level Dish

This dish has about a million different versions, this one is an absolute banger and proud to call it my version of this famous dish

Prep 5 minutes
Total 45 minutes
  1. Preheat the oven to 180℃. Grab a large mixing bowl and empty the chicken into it, coat the breasts in the seasoning and mix well.
  2. Grab a large frying pan and place over medium/high heat, add 1 tbsp of olive oil and add the chicken to it and cook for 3mins on each side. Once both sides have browned, take off the heat and place on an oven tray and cook in the oven for 20mins. Once chicken has cooked through, take out the oven and place on the side.
  3. In the same frying pan you coloured the chicken in, place back over medium heat and add the rest of the rest of the olive oil and the onion and cook gently for 3-4mins. Once softened add the garlic and chilli and cook for a further minute.
  4. Pour in the chicken stock, chicken resting juices, cream, tomato pesto and the peas then stir together and simmer for 6-7mins until reduced to your preference. Taste and adjust the seasoning if needed.
  5. Cook the pasta in salted boiling water to packet instructions, drain and empty into a big mixing bowl.
  6. Pour the sauce mixture into the mixing bowl, add the lemon zest and juice, scatter some fresh parsley in and mix together with tongs and empty back into the pan.
  7. Slice the chicken and place on top of the pasta, garnish with more parsley and serve. Enjoy
Tuscan Chicken Pasta Tuscan Chicken Pasta

Tuscan Chicken Pasta

God Tier Level Dish

This dish has about a million different versions, this one is an absolute banger and proud to call it my version of this famous dish

favorite
print
like
Prep 5 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 3 Chicken Breasts
  • 50 g Frozen Peas
  • 2 Garlic Cloves (Sliced)
  • 1 Red Chilli (Sliced)
  • 2 tbsps Olive Oil
  • ½ Onion (Diced)
  • Fresh Parsley (Chopped)
  • ½ Lemon (Zested & Juiced)
  • 500 g Tagliatelle Pasta
Chicken Seasoning
  • 1 tsp Garlic Granules
  • 1 tsp Onion Granules
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Pepper
Sauce
  • 100 ml Single Cream
  • 40 ml Chicken Stock
  • 4 tbsps Sun-Dried Tomato Pesto

  1. Preheat the oven to 180℃. Grab a large mixing bowl and empty the chicken into it, coat the breasts in the seasoning and mix well.
  2. Grab a large frying pan and place over medium/high heat, add 1 tbsp of olive oil and add the chicken to it and cook for 3mins on each side. Once both sides have browned, take off the heat and place on an oven tray and cook in the oven for 20mins. Once chicken has cooked through, take out the oven and place on the side.
  3. In the same frying pan you coloured the chicken in, place back over medium heat and add the rest of the rest of the olive oil and the onion and cook gently for 3-4mins. Once softened add the garlic and chilli and cook for a further minute.
  4. Pour in the chicken stock, chicken resting juices, cream, tomato pesto and the peas then stir together and simmer for 6-7mins until reduced to your preference. Taste and adjust the seasoning if needed.
  5. Cook the pasta in salted boiling water to packet instructions, drain and empty into a big mixing bowl.
  6. Pour the sauce mixture into the mixing bowl, add the lemon zest and juice, scatter some fresh parsley in and mix together with tongs and empty back into the pan.
  7. Slice the chicken and place on top of the pasta, garnish with more parsley and serve. Enjoy