Charred Tomato Basil Chicken Florentine Pasta
Indulge in a rich and flavorful pasta dish featuring perfectly charred cherry tomatoes, tender chicken, and vibrant spinach, all tossed in a creamy Parmesan sauce. This recipe is elevated with crispy, savory herb butter breadcrumbs, creating a delightful textural contrast that will impress even the most discerning palates. It's a comforting yet sophisticated meal, perfect for a weeknight dinner or a special occasion.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Achieves incredible depth of flavor from charred tomatoes and browned butter.
- Features a luxurious, creamy sauce balanced with fresh herbs and spinach.
- The homemade herb butter breadcrumbs add an irresistible crunch and savory note.
- A satisfying and complete meal with protein, vegetables, and carbohydrates.
- Relatively quick to prepare, making it ideal for busy weeknights.
Ingredients
- 56 grams (4 tablespoons) salted butter, divided
- 4 slices sourdough bread, torn into pieces
- 56 grams (2 ounces) prosciutto, torn
- 30 grams (1/4 cup) pistachios
- 60 milliliters (1/4 cup) fresh chopped herbs (oregano, rosemary, thyme)
- 450 grams (1 pound) linguine or other long-cut pasta
- 30 milliliters (2 tablespoons) extra virgin olive oil
- 225 grams (1/2 pound) chicken breasts, diced (approximately 1 breast)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 450 grams (3 cups) cherry tomatoes
- 4 cloves garlic, finely chopped
- 60 milliliters (1/4 cup) dry white wine
- 360 milliliters (1 1/2 cups) whole milk
- 100 grams (1 cup) grated Parmesan cheese
- 100 grams (2 cups) baby spinach, chopped
- Chili flakes, to taste
- 50 grams (1/2 cup) grated mozzarella cheese
- 120 milliliters (1/2 cup) fresh basil, torn
Instructions
- To prepare the crispy herb butter breadcrumbs, preheat your oven to 200°C (400°F). Line a sturdy baking sheet with parchment paper to prevent sticking and ensure even crisping.
- Arrange 28 grams (2 tablespoons) of the salted butter, the torn sourdough bread pieces, and the torn prosciutto evenly across the prepared baking sheet. Bake for 10-15 minutes, or until the sourdough is golden brown and toasted, and the prosciutto is delightfully crispy. Transfer the baked mixture to a food processor. Add the pistachios and fresh chopped herbs. Season with a pinch of salt. Pulse the ingredients until fine, even crumbs are formed. For a more rustic texture, you may also crumble the mixture by hand.
- Begin preparing the pasta by bringing a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until it is perfectly al dente. Just before draining the pasta, carefully reserve 240 milliliters (1 cup) of the starchy pasta cooking water. This liquid will be crucial for achieving a silky, emulsified sauce. Drain the pasta thoroughly.
- While the pasta cooks, heat 30 milliliters (2 tablespoons) of extra virgin olive oil in a large skillet over medium heat. Add the diced chicken breast, season generously with kosher salt and black pepper, and cook for approximately 5 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Remove the cooked chicken from the skillet and set it aside on a clean plate.
- To the same skillet, add the remaining 28 grams (2 tablespoons) of salted butter along with the cherry tomatoes. Cook for 2 minutes without stirring to allow them to develop a deep char, then stir gently and cook for an additional 2 minutes until the tomatoes are blistered and softened. Season with salt and pepper. Remove the charred tomatoes from the skillet and set them aside with the chicken.
- Add the final 28 grams (2 tablespoons) of salted butter and the chopped garlic to the skillet. Cook for about 1 minute, stirring constantly, until the butter begins to brown and the garlic is fragrant. Pour in the 60 milliliters (1/4 cup) of dry white wine and allow it to simmer for 1 minute, deglazing the pan and scraping up any browned bits from the bottom. Gradually stir in the 360 milliliters (1 1/2 cups) of whole milk, followed by the 100 grams (1 cup) of grated Parmesan cheese and the 100 grams (2 cups) of chopped baby spinach. Continue stirring until the cheese has melted completely and the sauce is creamy and smooth. Return the cooked pasta and chicken to the skillet, tossing to coat everything evenly. Season with additional salt, pepper, and chili flakes to your preferred spice level.
- Finally, gently fold in the 50 grams (1/2 cup) of grated mozzarella, the reserved charred tomatoes, and the 120 milliliters (1/2 cup) of torn fresh basil. Remove the skillet from the heat immediately. Divide the fragrant pasta among individual serving plates. Garnish each portion generously with the crispy herb butter breadcrumbs and a sprinkle of additional fresh basil before serving.
Tools You’ll Need
- Large baking sheet
- Parchment paper
- Food processor (optional, for breadcrumbs)
- Large pot for pasta
- Large skillet (cast iron or heavy-bottomed preferred)
- Colander
- Tongs or pasta spoon
- Measuring cups and spoons
- Cutting board and knife
Essential Success Tips
- Do not overcrowd the baking sheet when making the breadcrumbs; ensure ingredients are in a single layer for optimal crisping.
- Cook the pasta to true al dente; it will continue to cook slightly when added to the hot sauce, preventing it from becoming mushy.
- Allow the cherry tomatoes to truly char in the skillet without too much stirring at first; this brings out their natural sweetness and a smoky flavor.
- Use freshly grated Parmesan cheese for the best melting and flavor in the sauce.
- Remember to reserve some pasta water! It's an emulsifier that helps bind the sauce to the pasta, creating a rich, glossy finish.
Professional Cooking Secrets
- To achieve a more intense depth of flavor for the sauce, consider using sun-dried tomato paste or a touch of balsamic glaze when charring the tomatoes, enhancing their natural umami.
- For an extra layer of richness, replace a portion of the whole milk with heavy cream, ensuring the sauce remains velvety smooth and incredibly decadent.
- When chopping herbs for the breadcrumbs, bruise them slightly before chopping to release more of their aromatic oils, intensifying their flavor in the final product.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- Variations: Feel free to swap chicken for shrimp or skip the meat entirely for a vegetarian option. You can also experiment with other fresh herbs like dill or chives.
- Gluten-Free: This dish can easily be made gluten-free by using your favorite gluten-free pasta.
Frequently Asked Questions
Can I make the breadcrumbs ahead of time?
Yes, the herb butter breadcrumbs can be prepared up to 3 days in advance. Store them in an airtight container at room temperature to maintain their crispness. They can also be frozen for longer storage.
What kind of white wine should I use?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay (unoaked) works best. Choose a wine you would enjoy drinking, as its flavor will concentrate in the sauce. If you prefer not to use wine, a good quality chicken or vegetable broth can be substituted.
Why is it important to char the tomatoes?
Charring the tomatoes intensifies their natural sweetness and introduces a delightful smoky depth to the dish. The high heat caramelizes their sugars, creating a more complex and savory flavor profile compared to simply cooking them through.
Nutrition Facts (Per Serving)
Calories: approximately 650-700, Protein: 40-45g, Fat: 30-35g, Carbs: 60-65g, based on 1/4 of the recipe. (Estimates can vary based on specific ingredients and brands.)
Allergy Information
Contains dairy (butter, Parmesan, mozzarella, milk) and gluten (sourdough bread, linguine). For a gluten-free version, use gluten-free pasta and gluten-free bread for the breadcrumbs. For a dairy-free option, use plant-based butter, milk, and cheese alternatives, being mindful of flavor and texture differences.
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