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Creamy Tuscan Chicken & Gluten-Free Pasta: Easy, Delicious Weeknight Dinner

Okay, Buckle Up for Gluten-Free Deliciousness!

Okay, buckle up, friend, because we're about to dive headfirst into a gluten-free dinner that's so good, you'll forget it's even gluten-free. Seriously! I'm talking about a dish that's comforting, flavorful, and surprisingly easy to whip up on a weeknight. Now, I know what you might be thinking: "Gluten-free and delicious? Is that even possible?" Believe me, I used to think the same way. I spent years dealing with the frustration of dry, crumbly, textureless gluten-free options. Then, I decided to embark on my own GF culinary journey, and let me tell you, it's been a total game changer! This particular recipe – a creamy Tuscan chicken with sun-dried tomatoes and spinach served over perfectly cooked gluten-free pasta – is one of my all-time favorites. It's a dish that always brings smiles, even on the most hectic days, and honestly, it feels like a warm hug in a bowl. Years ago, I made it for my friend who was newly diagnosed with celiac, and to this day, she still raves about it. It's *that* good. So, let's get started, shall we?

Creamy Tuscan Chicken with Gluten-Free Pasta

This recipe is a symphony of flavors – the tangy sun-dried tomatoes, the rich cream, and the delicate spinach all come together beautifully with juicy chicken and perfectly al dente gluten-free pasta. You might be surprised at how simple it is to make such a delicious and elegant meal.

Recipe Card

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and roughly chopped
  • 1/2 cup dry white wine (or chicken broth)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 5 ounces fresh spinach, roughly chopped
  • 12 ounces gluten-free pasta
  • Fresh basil, for garnish (optional)
  • Pinch of red pepper flakes, optional

Instructions:

  1. Season and sauté chicken pieces until browned and mostly cooked through. Set aside.
  2. Sauté chopped onion until softened, add garlic and cook until fragrant.
  3. Stir in sun-dried tomatoes, cook 1 minute. Add white wine, reduce by half.
  4. Add heavy cream, chicken broth, Parmesan cheese, simmer until thickened. Add red pepper flakes (optional).
  5. Return chicken, add spinach, cook until wilted.
  6. Cook gluten-free pasta according to package directions. Drain and add to sauce.
  7. Toss pasta and sauce gently to combine. Serve immediately, garnish with fresh basil and more Parmesan.

Instructions

  1. Prep the Chicken: Begin by patting the chicken pieces dry with a paper towel. This step is important – it helps the chicken brown nicely. Then, in a medium bowl, toss the chicken with olive oil, salt, and pepper. Make sure each piece is coated.
  2. Sauté the Chicken: Heat a large skillet over medium-high heat. Using a good quality stainless steel skillet (like this one), would be ideal. Once it's hot, add the chicken and cook until it's browned on both sides and mostly cooked through – about 5-7 minutes. Don't worry about getting it fully cooked at this stage, it will continue to cook later. Remove the chicken from the skillet and set it aside.
  3. Sauté Aromatics: In the same skillet, add the chopped onion and sauté until softened, about 3-4 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic. Trust me, no one wants bitter garlic!
  4. Add Sun-Dried Tomatoes and Wine: Stir in the chopped sun-dried tomatoes and cook for another minute, letting them release their wonderful flavor into the aromatics. Pour in the white wine (or chicken broth) and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. This is where all the delicious flavor resides, so don't skip this step! Reduce the liquid by about half—this will intensify the flavour.
  5. Create the Creamy Sauce: Pour in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, reducing the heat to medium-low. Let it simmer gently for a few minutes to thicken slightly, stirring occasionally. Next, add the Parmesan cheese and a pinch of red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth. Now give it a taste. Time to adjust the sauce with extra salt, pepper or even a bit more cream or cheese, depending on your preferences. This is your kitchen, you're the boss!
  6. Add Chicken and Spinach: Add the cooked chicken back to the skillet. Then, add the chopped spinach and let it wilt in the sauce for about 2-3 minutes. Stir until the chicken is coated in the sauce and the spinach is cooked down. If you're wondering how a large amount of spinach cooks down to almost nothing, you are not alone! That is completely normal.
  7. Cook the Pasta: While the sauce is simmering, cook the gluten-free pasta according to the package directions. Remember, al dente is the goal – nobody likes mushy pasta. A good pasta pot with a strainer makes this step so much easier. Drain the pasta well. I also like to drizzle it with a little olive oil to prevent sticking.
  8. Combine and Serve: Add the cooked and drained pasta to the skillet with the creamy chicken and spinach sauce. Toss everything gently to combine, ensuring the pasta is well coated. Serve immediately, garnished with fresh basil and extra Parmesan cheese. A sprinkle of extra red pepper flakes, if you're feeling spicy, is also fantastic.

Tips & Tricks

  • Dairy-Free Options: For a dairy-free version, substitute the heavy cream with full-fat coconut milk. It will add a slight sweetness, so you might want to adjust the seasonings accordingly. You could also use a plant-based cream alternative. For the Parmesan, nutritional yeast can be a great substitute.
  • Protein Swaps: Feel free to swap the chicken with shrimp, or even firm tofu for a vegetarian option. Both will work beautifully with these flavors. Adjust cooking time accordingly.
  • Veggie Boost: Roasting your veggies before adding them to the dish also adds a great level of depth and flavor. Try tossing a handful of roasted bell peppers or asparagus into this dish for some added nutrients and flavor.
  • Spice It Up: If you like more heat, add a pinch of dried chili flakes or a dash of your favorite hot sauce.
  • Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Just gently reheat it before adding the cooked chicken, spinach, and pasta. This is a huge lifesaver on busy weeknights.
  • Leftovers: Leftovers store well in an air-tight container in the fridge for up to 3 days. Just be mindful that the gluten-free pasta may absorb some of the sauce. Adding a splash of broth or cream while reheating will help loosen things up.

There you have it – a comforting, delicious, and entirely gluten-free meal that's perfect any day of the week. This really is recipe is one I hold particularly dear, and I hope you love it as much as I do. Gather your ingredients, roll up your sleeves, and let's make some magic happen in the kitchen! Happy cooking!

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