This One Pot Tuscan Chicken Pasta is a cozy meal that brings Italy to your kitchen! With chicken, pasta, and sun-dried tomatoes cooked together, it’s packed with flavor.
No need to worry about extra dishes—just one pot! I love how everything cooks in harmony. Plus, it’s perfect for busy nights when you want something nice and tasty without the fuss.
Key Ingredients & Substitutions
Olive Oil: This is your base for flavor. Extra virgin olive oil is best, but you can also use canola or avocado oil if that’s what you have on hand.
Chicken: Boneless, skinless chicken breasts are easy to cook quickly. For a twist, use thighs for more moisture or even cooked rotisserie chicken to save time.
Sun-Dried Tomatoes: These add a rich flavor. If you don’t have them, you could substitute with fresh tomatoes or roasted red peppers for a different taste.
Pasta: I love using shells or penne, but any type works here. Gluten-free pasta can also be used, though cooking times may vary.
Heavy Cream: For a lighter version, use half-and-half or a dairy-free cream alternative like coconut cream. Just remember this might alter the flavor a bit.
What’s the Best Way to Ensure My Pasta is Cooked Perfectly?
Cooking the pasta just right is key in this one-pot dish. Here’s how to nail it:
- After adding the pasta to the chicken broth, stir it up well to prevent sticking.
- Keep the heat at a gentle simmer, not a rolling boil. This helps the pasta cook evenly.
- Check the pasta a minute or two before the package instructions say. You want it al dente, so it still has a slight bite.
- If too much liquid evaporates and the pasta isn’t tender yet, add a splash more broth or water.
Perfectly cooked pasta makes all the difference in this creamy dish!
One Pot Tuscan Chicken Pasta
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 4 cups chicken broth
- 8 ounces pasta (shells, penne, or your choice)
- 1 cup heavy cream
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: red pepper flakes for a slight heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook. In total, you’ll need about 30 minutes to have this creamy, delicious meal on your table—perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large deep skillet or Dutch oven over medium heat. Add the bite-sized chicken pieces and cook until they’re golden and cooked through, which should take about 5-7 minutes. While it cooks, sprinkle some salt and pepper for flavor. Once done, remove the chicken from the pot and set it aside.
2. Add Garlic and Tomatoes:
In the same pot, toss in the minced garlic and chopped sun-dried tomatoes. Sauté them for about 1-2 minutes until they start to smell amazing. This is where the flavor really starts to build!
3. Boil the Broth:
Now, pour in the chicken broth and bring it to a vigorous boil. It’s time to get everything cooking!
4. Cook the Pasta:
Add your uncooked pasta to the pot, give it a good stir, and then reduce the heat to a gentle simmer. Let it cook uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed—around 10-12 minutes should do. If it looks too thick, feel free to add a splash more broth or water.
5. Incorporate the Cream and Chicken:
Once the pasta is cooked, stir in the heavy cream and return the cooked chicken to the pot. Mix everything well and cook for another 2-3 minutes to heat through.
6. Add Spinach and Cheese:
Now, it’s time to add in the fresh spinach and grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into the creamy sauce, creating a delightful blend.
7. Final Seasoning:
Give it a taste! Adjust the seasoning with more salt, pepper, or sprinkle some red pepper flakes for a bit of heat if you like.
8. Serve and Enjoy:
Serve the dish hot, garnished with extra Parmesan cheese if you’d like. Enjoy every creamy, comforting bite of your One Pot Tuscan Chicken Pasta!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw it completely first. Thaw frozen chicken in the fridge overnight or quickly in a sealed bag submerged in cold water. Pat it dry with paper towels before cooking to avoid excess moisture.
Can I Make This Dish Vegetarian?
Absolutely! Swap the chicken for your choice of protein like tofu or chickpeas. Use vegetable broth instead of chicken broth and add extra veggies like bell peppers or zucchini for a hearty meal.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave, stirring occasionally. If it looks a little thick, you can add a splash of broth or cream to loosen it up.
Can I Make This Ahead of Time?
Yes, you can prep the chicken and sauce a day in advance. Just cook the pasta fresh on the day you plan to serve it for the best texture. Combine everything after cooking the pasta, and you’ll have a delicious meal in no time!