Tuscan Chicken Pasta Recipe

Make pasta dough

On a clean work surface, mound 2 cups all-purpose flour and make a well in the center. Crack 3 eggs into the well, add 1 tbsp olive oil and 1 tsp salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic; if dough is too dry add up to 1 tsp water. Wrap in plastic and rest 30 minutes at room temperature.

Roll and cut fettuccine

Divide rested dough into 4 pieces. Roll each piece through a pasta machine or with a rolling pin to about 1/16 inch thickness. Fold and pass through the fettuccine cutter or slice into 1/4-inch ribbons. Dust with flour to prevent sticking and hang or spread on a tray while you prepare the sauce. Bring a large pot of salted water to a rolling boil — reserve for cooking the pasta later.

Slice chicken breasts horizontally to create 2 thinner cutlets (about 1/2-inch thick) or pound to even thickness. Season both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add chicken and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips. Keep skillet for sauce.

In the same skillet over medium heat, add 2 tbsp unsalted butter. When melted, add 1 finely minced shallot and sauté 2–3 minutes until translucent. Add 3 minced garlic cloves and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant.

Add 1 cup sliced sun-dried tomatoes and sauté 1 minute to warm. Pour in 1 cup chicken stock to deglaze, scraping up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.

Lower heat to medium-low and stir in 1 cup heavy cream. Bring to a gentle simmer and cook 3–4 minutes until sauce slightly thickens. Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest and 3 oz grated Parmesan until melted and smooth. Taste and season with salt and black pepper as needed.

Cook fresh fettuccine in the boiling salted water 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1/2 cup pasta cooking water, then drain pasta.

Add drained pasta to the skillet with the lemon cream sauce. Toss gently, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce and help it cling to the noodles.

Fold in sliced seared chicken and 2 cups baby arugula. Toss until arugula wilts slightly (about 30–60 seconds). If desired, drizzle 1 tbsp extra-virgin olive oil and adjust seasoning.

Turn off heat and stir in 1/2 cup freshly grated Parmesan to finish the sauce until glossy. Plate the pasta and garnish with additional grated Parmesan and lemon wedges on the side.