Creamy Tuscan Chicken Bowtie Pasta Step-by-step instructions

Before you start

Before starting the cooking process, gather all ingredients and complete the prep work. Slice the chicken into even cutlets if not purchased pre-cut, and pat them completely dry with paper towels to ensure a good sear.

Finely mince the garlic and chop the drained sun-dried tomatoes. Measure out the heavy cream, grate the parmesan cheese, and ensure the baby spinach is clean and dry. Bring a large pot of salted water to a boil for the bowtie pasta so it can cook concurrently with the sauce.

Instructions

Searing the Chicken and Boiling Pasta

1. 1Cook the Pasta
   Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. Drain the pasta, reserving a half cup of the starchy pasta water, and set aside.
   Look for The pasta should be tender but still retain a firm bite in the center.
   Tip Do not rinse the pasta after draining, as the natural starches help the sauce cling to it.
2. 2Sear the Seasoned Chicken
   Season the chicken cutlets evenly on both sides with the seasoning. Heat a large skillet over medium-high heat. Add the chicken cutlets and sear for 3 to 4 minutes per side, until they are golden-brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate to rest.
   Look for The chicken should have a deep golden crust on both sides and register 165°F (74°C) in the thickest part.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid moving the chicken around once it hits the pan to ensure a beautiful, caramelized crust.

At the end of this phase, the kitchen will smell of savory herbs and searing chicken. The chicken cutlets should display a rich, golden-brown crust on both sides, and when pierced with a thermometer, they must register 165°F (74°C).

The bowtie pasta should be tender but still retain a firm bite in the center, ready to finish cooking in the hot cream sauce later.

Building the Cream and Tomato Base

3. 3Sauté the Aromatics
   Reduce the heat to medium. In the same skillet with the leftover chicken drippings, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and softened, taking care not to let it burn.
   Look for The garlic should be fragrant and golden but not browned or burnt.
   Tip If the pan seems too dry after cooking the chicken, reduce the heat slightly to prevent the garlic from burning.
4. 4Simmer the Cream Sauce
   Pour the heavy cream into the skillet, scraping up the browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes until the sauce begins to thicken slightly.
   Look for The cream should be bubbling gently around the edges and beginning to coat the back of the spoon.
   Tip Scraping up the browned bits, or fond, is essential for infusing the sauce with savory flavor.

During this phase, the sharp aroma of sautéing garlic and the sweet, concentrated scent of sun-dried tomatoes will fill the air. The heavy cream will bubble gently around the edges, turning a beautiful light orange hue as it releases the flavorful caramelized chicken drippings from the bottom of the skillet. The sauce should be slightly reduced and velvety.

Combining and Finishing the Pasta

5. 5Wilt Spinach and Melt Cheese
   Stir the fresh baby spinach and grated parmesan cheese into the simmering cream sauce. Cook for 1 to 2 minutes, stirring gently, until the spinach is fully wilted and the parmesan cheese is completely melted and integrated into a smooth sauce.
   Look for The spinach should be bright green and limp, and the sauce should look smooth and cohesive.
   Tip Add the spinach in batches if it does not all fit in the skillet at once; it wilts down quickly.
6. 6Combine and Toss
   Slice the rested seared chicken into bite-sized strips. Add the cooked bowtie pasta and the sliced chicken back into the skillet with the sauce. Toss everything together over low heat for 1 minute until warmed through and coated. If the sauce is too thick, splash in a little reserved pasta water.
   Look for The pasta and chicken should be completely enveloped in a velvety, glossy sauce.
   Tip Use tongs to toss the pasta gently so you do not break the delicate bowtie shapes.

At this final stage, the spinach will be completely wilted into vibrant green ribbons throughout the sauce, and the melted parmesan will have thickened the cream into a glossy, cohesive glaze. The bowtie pasta and sliced chicken will be completely coated in the velvety sauce, with no pooling liquid at the bottom of the skillet.

Common mistakes

One common mistake is burning the garlic, which happens quickly if the skillet is too hot after searing the chicken; reduce the heat before adding the garlic to prevent a bitter flavor.

Another error is using pre-shredded parmesan cheese, which contains additives that prevent it from melting smoothly, resulting in a grainy or clumpy sauce. Finally, do not discard all of the pasta water, as this starchy liquid is essential for adjusting the sauce consistency.

How to tell it’s done

The chicken is perfectly cooked when it is no longer pink in the center and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.

The pasta is done when it is al dente, meaning it is cooked through but still has a slight resistance when bitten. The sauce is done when it is thick enough to coat the back of a spoon and clings beautifully to the bowtie pasta.

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