Creamy Tuscan Chicken Bowtie Pasta Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are prepped and ready to go. Chop the chicken into consistent, bite-sized pieces to ensure they cook at the same rate. Measure out the heavy cream and prepare the sun-dried tomatoes by chopping them if they are in large strips.

If you are using fresh spinach, give it a quick wash and dry. Having your pasta water boiling and your skillet preheated before you start will make the cooking process smooth and efficient.

Instructions

Searing and Pasta Prep

1. 1Cook the pasta and sear the chicken
   Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. While the pasta cooks, heat a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest for at least 5 minutes.
   Look for The chicken should be golden brown on all sides and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the skillet is hot before adding the chicken to get a good sear.

The chicken should have a deep golden-brown crust and be cooked through. The pasta should be drained while still firm to the bite. Check that the skillet is clean enough to proceed with the sauce if necessary, or simply continue using the same pan to benefit from the flavor left behind by the chicken.

Creating the Cream Sauce

2. 2Prepare the creamy sauce
   In the same skillet, reduce the heat to medium. Pour in the heavy cream and bring to a gentle simmer. Add the sun-dried tomatoes and stir to combine. Continue to cook for 2 to 3 minutes until the sauce begins to thicken slightly. Fold in the fresh spinach, stirring constantly until it begins to wilt into the sauce.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip Adding the sun-dried tomatoes early helps infuse the cream with their savory flavor.

The cream should be simmering gently and starting to thicken. The sun-dried tomatoes should be softened and the spinach should be vibrant green and wilted. Ensure the heat is kept at a medium level to prevent the cream from boiling over or burning, which would ruin the texture of the final sauce.

Final Assembly

3. 3Combine and serve
   Add the cooked bowtie pasta and the seared chicken back into the skillet. Toss everything together until the pasta and chicken are thoroughly coated in the creamy Tuscan sauce. Serve immediately while hot, ensuring each portion gets a generous amount of sauce, chicken, and sun-dried tomatoes.
   Look for The dish should be steaming and the sauce should cling perfectly to the bowtie shapes.
   Tip If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.

Everything should be well-incorporated, with the sauce evenly coating every piece of pasta and chicken.

The dish should look glossy and smell fragrant from the combination of the cream and sun-dried tomatoes. Taste a piece of pasta to ensure it is cooked through before serving the dish immediately while hot.

Common mistakes

Avoid overcrowding the skillet when searing the chicken, as this can cause the meat to steam rather than brown. If the pan is too full, cook the chicken in two batches to maintain a high heat.

Another common mistake is overcooking the pasta; keep a close eye on the clock to ensure it maintains its texture. Finally, do not rush the sauce reduction; allowing the cream to simmer gently ensures it thickens properly without splitting or becoming overly greasy.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). The pasta should be cooked to al dente, meaning it has a slight resistance when bitten, which happens after about 8 to 10 minutes in boiling water.

The sauce is done when it is thick enough to coat the back of a spoon and appears glossy and uniform. Ensure the spinach is fully wilted into the sauce for the best texture and flavor distribution.

• Poultry: 165°F (74°C) in the thickest part