Tuscan Butter Chicken Pasta

Tuscan Butter Chicken Pasta
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This is Logan's first original creation. He made it for us for the first time on our trip to Hawaii.
  • 1 lb Chicken Breasts
  • Crushed Red Pepper Flakes
  • Cayenne
  • Salt
  • Pepper
  • Basil
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Tbsp Minced Garlic
  • Olive oil
  • 1 cup Whipping cream
  • ½ Cup Parmesan cheese
  • 3 Tbsp Butter
  • 1 Bag of Spinach
  • 1.5 Cup of Cherry Tomatoes
  • 1 lb Bow Tie Pasta
  1. Preparation
  2. Cut the chicken breasts into ¾" cubes
  3. Season the cubed chicken with Cayenne, Salt, Pepper and Crushed Red Pepper Flakes
  4. Dice Red and Green Bell Peppers
  5. Slice Cherry Tomatoes in half
  6. Cooking
  7. In a large pasta pot prepare the bow tie pasta according to instructions
  8. Drain pasta
  9. In medium sauce pan over low-medium heat, coat bottom of pan with Olive Oil and melt 3 Tbsp of Butter
  10. Sautee 1 Tbsp of minced garlic in butter for 5 minutes
  11. Add diced peppers and allow to cook, covered until softened
  12. Add in Cherry Tomatoes and cook covered for an additional 5 to 10 minutes
  13. Add the heavy whipping cream
  14. When bubbling gradually stir in the parmesan cheese
  15. Transfer sauce to empty pasta pot
  16. Stir in spinach one handful at a time allowing to blanch as it mixes
  17. Add 3 tablespoons of Olive Oil to skillet over medium-high heat
  18. Cook chicken until done
  19. Stir in chicken as well or serve on the side if keeping separate for others dietary needs
  20. Start mixing pasta back into sauce and vegetables until thoroughly mixed


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