This One Pot Tuscan Chicken Pasta is a creamy and rich dish that combines tender chicken, sun-dried tomatoes, and fresh spinach. Everything cooks together in one pot, making cleanup a breeze!
I love how all the flavors mix together. It feels like a warm hug on a plate! Plus, it’s so easy to make—just toss the ingredients in and let it simmer. Yum!
Key Ingredients & Substitutions
Olive Oil: A staple for cooking, olive oil adds a nice flavor. You can use canola or vegetable oil if you’re out, but olive oil has that extra richness I just love.
Chicken: Boneless, skinless chicken breasts are my go-to. You can swap in thighs for more juiciness or even use leftover rotisserie chicken to save time.
Sun-Dried Tomatoes: These add a tangy flavor. If you can’t find oil-packed versions, dry sun-dried tomatoes work too; just soak them in hot water for a bit before using!
Pasta: I chose penne, but any short pasta like rigatoni or farfalle would work. Gluten-free pasta is a good option if you’re gluten intolerant too!
Heavy Cream: This gives the dish its creamy texture. You can substitute with half-and-half or coconut milk for a lighter version, though it may alter the flavor slightly.
How Do I Make Sure the Chicken is Cooked Perfectly?
Cooking the chicken right is key for this dish! Aim for a nice golden-brown color without overcooking. Here’s how:
- Heat the olive oil until it’s shimmering but not smoking.
- Don’t crowd the pan; this helps the chicken brown evenly. Use two batches if necessary.
- Cook for 5–7 minutes, flip when golden, and use a meat thermometer to check for doneness (165°F or 75°C).
- Let it rest for a minute before adding back to the pot to keep it juicy.
One Pot Tuscan Chicken Pasta
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup sun-dried tomatoes (preferably oil-packed), chopped
- 3 cups chicken broth
- 8 ounces penne pasta
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious pasta dish takes about 10 minutes to prep and around 25 minutes to cook. In total, you’re looking at roughly 35 minutes from start to finish—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Chicken:
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Once the oil is hot, add the chicken to the skillet. Cook until the chicken is golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
2. Cook the Aromatics:
In the same skillet, add the minced garlic, chopped sun-dried tomatoes, and red pepper flakes, if using. Sauté for about 1 minute or until fragrant—your kitchen will smell amazing!
3. Add Broth and Pasta:
Pour in the chicken broth and bring it to a boil. Next, add the penne pasta, stir well, then reduce the heat to medium. Cover the skillet and let it simmer for about 10 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
4. Combine Chicken and Cream:
Return the cooked chicken to the skillet. Stir in the heavy cream, fresh baby spinach, and grated Parmesan cheese. Cook for an additional 2–3 minutes, stirring occasionally, until the spinach wilts and the sauce thickens slightly.
5. Final Touches:
Give your pasta a taste and adjust the seasoning with more salt and pepper if needed. Serve hot, and don’t forget to garnish with extra Parmesan cheese and freshly chopped parsley for that perfect finish!
Enjoy your creamy, flavorful One Pot Tuscan Chicken Pasta! It’s sure to become a favorite!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely first! Thaw in the fridge overnight or use the quick method by placing the chicken in a sealed bag and submerging it in cold water. Pat it dry before cooking to avoid excess moisture.
Can I Make This Recipe Vegetarian?
Absolutely! Simply replace the chicken with your favorite plant-based protein, such as chickpeas or tofu. You can also use vegetable broth instead of chicken broth for a fully vegetarian dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.
Can I Substitute Heavy Cream?
If you want a lighter option, you can use half-and-half or a non-dairy alternative like coconut milk. Just note that these substitutions might slightly change the flavor and texture of the sauce.
