Easy, Creamy Tuscan Chicken Pasta

By Tatyana's Everyday Food · 30 min

Ingredients

Instructions

1. Boil salted water in a large pot and cook the pasta per package instructions; drain and keep warm.
2. Heat a large deep pan over medium-high heat with a little oil, add the chicken and season well with salt and pepper.
3. Brown the chicken for 8 to 10 minutes until cooked through, then remove and keep warm.
4. In the same pan, melt the butter, then add the mushrooms and onion and sauté for 7 to 8 minutes until the mushrooms are browned and the onion is tender.
5. Add the garlic and sun-dried tomatoes and cook for 1 more minute. Season with salt, pepper, smoked paprika, dried oregano and dried basil.
6. Add the white wine and simmer until most of the liquid has reduced.
7. Sprinkle in the flour, stir well and cook for 1 minute.
8. Gradually whisk in the milk, 1 cup at a time (or use 1 cup heavy cream in place of 1 cup of the milk for a richer sauce), then add the chicken broth and return the chicken to the pan.
9. Bring to a simmer over medium heat and cook for 3 to 5 minutes until thickened.
10. Take off the heat and stir in the artichokes, parsley and cheese until combined, then add the pasta and toss to coat.
11. Serve topped with extra grated cheese. To reheat, warm the pasta in a large pan over medium heat with about 1/2 cup chicken broth until warm.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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