Tuscan chicken pasta is incredibly easy to make and is one of those recipes that make you realize cooking spectacularly delicious Italian chicken pasta dishes is even better homemade than at a restaurant!
Dry chicken breasts with paper towel. Season with salt & pepper. Add 1/3 cup of flour into a dish. Dredge each chicken breast in flour and shake off excess.
Using a non stick skillet, preheat 2 tablespoons of oil over medium/low heat. Once the oil is hot add chicken and cook for 6-8 minutes per side or until chicken it browned. Flip the chicken on the other side and cook for another 6-8 minutes or until chicken reaches 160 degrees. Transfer onto a plate and cover with a lid.
Cook Pasta according to the package.
Add another 2 tablespoons of olive oil into the skillet and add garlic and onion. Saute over medium heat until softened, about 3 minutes. Sprinkle red pepper flakes and add 3 tablespoons of flour. Cook for 30 seconds stirring continuously.
Next, using a silicone whisk, slowly whisk in wine and bring it to a gentle boil, scraping all of the browned bits. After it starts boiling whisk in chicken broth, bring it to a boil and simmer on low for about 15 minutes, stirring few times. Remove from the heat.
Sprinkle Parmesan cheese and stir. Season with salt and pepper if needed more seasoning. Add pasta, lemon juice and arugula, mix.
Finally, slice warm chicken and add it to the skillet, sprinkle extra cheese over the top. Serve & enjoy!
When YOU make this Tuscan Chicken Pasta Recipe please tag my name @munchkintimeblog and hashtag #munchkinrecipes on Instagram, we would LOVE to see your creation.All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish PastaRecipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.