Tuscan Chicken Pasta With Sun Dried Tomato Cream Swirl And Crispy Sage Almond Crumble

Transport yourself to the sun-drenched hills of Tuscany with every bite of this incredibly flavorful Tuscan Chicken Pasta. This isn’t just another pasta dish; it’s a symphony of textures and tastes – tender chicken, perfectly cooked penne, a luscious sun-dried tomato cream sauce, and a delightful crispy sage almond crumble. We’ve taken classic Tuscan ingredients and elevated them into a truly unforgettable meal. Get ready to impress your family and friends with this restaurant-quality dish, made right in your own kitchen!

What You’ll Need

• Chicken Breasts (2 boneless, skinless, ≈250g / 8oz each): We’re using boneless, skinless chicken breasts for their lean protein and versatility. Ensure they are roughly the same size for even cooking.
• Penne Pasta (300g / 10oz): Penne’s ridged surface and tubular shape are perfect for capturing the creamy sauce. Feel free to substitute with other short pasta shapes like rigatoni or fusilli.
• Olive Oil (2 Tbsp / 30ml), divided: Extra virgin olive oil is key for its fruity flavor and health benefits. We’ll use it for searing the chicken and sautéing the aromatics.
• Kosher Salt (1 tsp / 5g, plus extra): Kosher salt provides a clean, consistent flavor. Seasoning at multiple stages is crucial for building depth.
• Freshly Ground Black Pepper (½ tsp / 2.5g, plus extra): Freshly ground pepper offers a more aromatic and robust flavor than pre-ground.
• Onion (1 medium, finely diced, ≈150g / 5oz): A foundational aromatic, the onion provides sweetness and depth to the sauce. Dicing finely ensures it melts into the sauce.
• Garlic (3 cloves, minced): Garlic is essential for that classic Italian flavor. Mincing releases its pungent aroma and flavor.
• Sun-Dried Tomatoes (½ cup / 120ml, packed in oil, drained and chopped): These intensely flavored tomatoes add a chewy texture and a concentrated burst of umami. Choose oil-packed for maximum flavor.
• Heavy Cream (1 cup / 240ml): Heavy cream creates the rich and luxurious base of the sauce. Its high fat content ensures a velvety texture.
• Low-Sodium Chicken Broth (½ cup / 120ml, halal certified): Chicken broth adds depth and complexity to the sauce. Using low-sodium allows you to control the salt level. Halal certification ensures it meets specific dietary requirements.
• Parmesan Cheese (¼ cup / 25g, grated, microbial-rennet): Parmesan cheese provides a salty, umami-rich flavor and helps thicken the sauce. Microbial-rennet Parmesan is suitable for vegetarians.
• Lemon Zest (from 1 lemon): Lemon zest brightens the sauce and adds a refreshing citrus note.
• Fresh Basil (2 Tbsp / 30ml, chopped, plus extra for garnish): Basil’s sweet and slightly peppery flavor complements the other ingredients beautifully.
• Sliced Almonds (½ cup / 50g, toasted): Toasted almonds add a delightful crunch and nutty flavor to the crumble.
• Fresh Sage Leaves (8): Sage’s earthy and slightly peppery flavor pairs perfectly with the almonds and creates a fragrant crumble.
• Panko Breadcrumbs (1 Tbsp / 15g): Panko breadcrumbs provide a light and crispy texture to the crumble.
• Extra Lemon Zest (for garnish): A final touch of lemon zest adds visual appeal and a burst of freshness.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Chicken: You can substitute the chicken breasts with chicken thighs for a richer flavor.
• Penne Pasta: Feel free to use other short pasta shapes like rigatoni, fusilli, or farfalle.
• Heavy Cream: If you prefer a lighter sauce, you can use half-and-half, but the sauce won’t be as thick and creamy.
• Parmesan Cheese: Pecorino Romano cheese can be used as a substitute for Parmesan.
• Almonds: Pine nuts or walnuts can be used instead of almonds in the crumble.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions for Tuscan Chicken Pasta Perfection

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente – usually around 11 minutes. Al dente means ‘to the tooth’ in Italian, so the pasta should have a slight bite. Before draining, reserve about ½ cup of the pasta water; this starchy water is liquid gold for adjusting the sauce consistency later. Drain the pasta thoroughly.
2. Sear the Chicken: Pat the chicken breasts completely dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with kosher salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet (cast iron works beautifully here) over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. Sear for 5-6 minutes per side, until golden brown and the internal temperature reaches 74°C (165°F). Use a meat thermometer to ensure doneness. Transfer the cooked chicken to a plate, tent with foil, and let it rest for 5 minutes before slicing into bite-sized strips. Resting allows the juices to redistribute, resulting in more tender chicken.
3. Sauté the Aromatics: In the same skillet you used for the chicken, add the remaining 1 tablespoon of olive oil. Add the finely diced onion and sauté over medium heat for 3-4 minutes, until translucent and softened. Add the minced garlic and cook for just 30 seconds more, until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Build the Sun-Dried Tomato Base: Stir in the chopped sun-dried tomatoes and cook for 1 minute, allowing their flavors to bloom. Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pan – these bits are packed with flavor! Bring the mixture to a gentle simmer.
5. Create the Creamy Sauce: Reduce the heat to medium-low and pour in the heavy cream. Simmer for 4-5 minutes, stirring occasionally, until the sauce thickens slightly. The sauce should be able to coat the back of a spoon. Mix in the grated Parmesan cheese and lemon zest, stirring until the cheese is melted and incorporated. Season with salt and pepper to taste. If the sauce becomes too thick, gradually add reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
6. Combine and Swirl: Add the drained pasta and sliced chicken to the skillet with the sauce. Toss gently to coat everything evenly. Transfer the pasta mixture to a shallow baking dish (approximately 23×33 cm / 9×13 inches). Using the back of a spatula, create a gentle swirl through the pasta to reveal a beautiful ribbon of sauce. This adds visual appeal and ensures every bite is flavorful.
7. Prepare the Crispy Sage-Almond Crumble: While the pasta is baking, prepare the crumble. Heat a small skillet over medium heat. Add a splash of olive oil and carefully fry the fresh sage leaves for 30-45 seconds, until crisp and slightly translucent. Remove the sage leaves with a slotted spoon and place them on a paper towel-lined plate to drain. In the same skillet, add the toasted almonds, panko breadcrumbs, and a pinch of salt. Toast for 1-2 minutes, stirring constantly, until golden brown and fragrant. Transfer the crumble mixture to a bowl and let it cool.
8. Garnish and Serve: Evenly sprinkle the crispy sage-almond crumble over the pasta swirl. Drizzle a thin stream of any remaining sauce around the plate for contrast. Garnish with fresh basil leaves and a light dusting of lemon zest. Serve immediately on a white shallow plate to showcase the vibrant colors and textures.

The Secret to a Truly Tuscan Flavor Profile

This Tuscan Chicken Pasta isn’t just about throwing ingredients together; it’s about layering flavors that evoke the sun-drenched hills of Tuscany. The sun-dried tomatoes, packed in oil, provide an intense umami richness. The lemon zest brightens the creamy sauce, preventing it from becoming too heavy. And the crispy sage-almond crumble adds a delightful textural contrast and herbaceous aroma. The quality of the ingredients truly shines here – using good quality Parmesan and fresh herbs makes all the difference.

Why Sun-Dried Tomatoes are Key

Sun-dried tomatoes are a cornerstone of Tuscan cuisine. The process of sun-drying concentrates their flavors, resulting in an intensely sweet and savory ingredient. They add a depth of flavor that fresh tomatoes simply can’t match. Choosing sun-dried tomatoes packed in oil ensures they retain their moisture and flavor. Don’t discard the oil they’re packed in – it’s fantastic for drizzling over salads or roasting vegetables!

Tips for Perfectly Crispy Sage

Achieving perfectly crispy sage leaves is easier than you think! The key is to use a moderate heat and watch them closely. They go from crispy to burnt very quickly. Use a slotted spoon to remove them from the oil immediately after they crisp up, and drain them on a paper towel to remove any excess oil. Crispy sage adds a wonderful aromatic element to the dish.

Adjusting the Sauce Consistency

Don’t be afraid to adjust the sauce consistency to your liking. If it’s too thick, add a tablespoon of the reserved pasta water at a time until it reaches your desired consistency. The starch in the pasta water helps to bind the sauce and create a silky smooth texture. If the sauce is too thin, simmer it for a few more minutes to allow it to reduce.

Frequently Asked Questions

Can I use different pasta?

Yes, you can! While penne is traditional, rotini, fusilli, or farfalle would also work well. Choose a pasta shape that will hold the sauce nicely.

Can I make this ahead of time?

It’s best served immediately, but you can prepare the sauce and chicken ahead of time. Store them separately in the refrigerator and combine them with the cooked pasta just before serving. Add the crumble right before serving to maintain its crispness.

Is this recipe gluten-free?

No, this recipe is not gluten-free due to the panko breadcrumbs and pasta. You can substitute gluten-free pasta and gluten-free panko breadcrumbs to make it gluten-free.

Enjoy Your Tuscan Escape!

This Tuscan Chicken Pasta with Sun-Dried Tomato Cream Swirl and Crispy Sage Almond Crumble is a truly satisfying and flavorful dish. It’s perfect for a weeknight dinner or a special occasion. Don’t forget to save this recipe to Pinterest for later!

tuscan chicken pasta recipe creamy flavorful easy

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Isabella Rossi
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: General

Print Recipe

Pin Recipe

Description

Indulge in the flavors of Tuscany with this creamy chicken pasta featuring sun-dried tomatoes, a crispy sage-almond crumble, and a bright lemon zest. This dish is a delightful symphony of textures and tastes, perfect for a comforting meal.

---

Ingredients

• Chicken Breasts (500g / 16oz): Cut into bite-sized pieces.
• Penne Pasta (300g / 10oz): Or other short pasta.
• Olive Oil (2 Tbsp / 30ml): For searing and sautéing.
• Kosher Salt (1 tsp / 5g, plus extra): To season.
• Black Pepper (½ tsp / 2.5g, plus extra): Freshly ground.
• Onion (1 medium, ≈150g / 5oz): Finely diced.
• Garlic (3 cloves): Minced.
• Sun-Dried Tomatoes (½ cup / 120ml): Chopped, oil-packed.
• Heavy Cream (1 cup / 240ml): For a rich sauce.
• Chicken Broth (½ cup / 120ml): Low-sodium.
• Parmesan Cheese (¼ cup / 25g): Grated.
• Lemon Zest (from 1 lemon): For brightness.
• Fresh Basil (2 Tbsp / 30ml): Chopped, for garnish.
• Sliced Almonds (½ cup / 50g): Toasted.
• Sage Leaves (8): Fresh.
• Panko Breadcrumbs (1 Tbsp / 15g): For the crumble.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook Pasta: Boil penne until al dente, reserving ½ cup pasta water. Drain.
2. Sear Chicken: Season and sear chicken until cooked through (74°C / 165°F), then slice.
3. Sauté Aromatics: Sauté onion until softened, then add garlic and cook briefly.
4. Build Tomato Base: Stir in sun-dried tomatoes and broth, simmering to reduce.
5. Create Creamy Sauce: Add cream and Parmesan, simmering until thickened. Adjust with pasta water.
6. Combine & Swirl: Toss pasta and chicken with sauce, then swirl in a baking dish.
7. Prepare Crumble: Fry sage until crisp, then toast almonds and breadcrumbs.
8. Garnish & Serve: Sprinkle with crumble, basil, and lemon zest. Serve immediately.

Notes

For a richer flavor, use chicken thighs. Toasting the almonds enhances their nutty flavor. Don’t overcook the garlic to avoid bitterness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: Skillet
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 650 kcal
• Sugar: 10 g
• Sodium: 500 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 100 mg