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- 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 4 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 can (14.5 oz) diced tomatoes (with juice) - 4 cups chicken broth - 8 oz pasta (farfalle or penne work well) - 2 cups fresh spinach - 1/2 cup sun-dried tomatoes, chopped - 1/2 cup heavy cream (or coconut cream for a dairy-free option) - 1/2 cup grated Parmesan cheese (plus extra for garnish) - Fresh basil leaves, for garnish - For cream and cheese, try dairy-free options like cashew cream or nutritional yeast. - For gluten-free pasta, use rice or quinoa pasta. - A large pot or Dutch oven is best for this dish. - Basic cookware like a knife and cutting board will help. - A wooden spoon or spatula is useful for stirring. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. The oil should shimmer, showing it's ready. 2. Add 1 pound of bite-sized chicken pieces to the pot. Sprinkle with 1 teaspoon of Italian seasoning, salt, and pepper. Cook for about 5 to 7 minutes until the chicken turns brown and is fully cooked. Then, remove the chicken and set it aside. 3. In the same pot, add 4 cloves of minced garlic. Sauté for 30 seconds until the garlic smells great. 4. Next, pour in 1 can of diced tomatoes with juice and 4 cups of chicken broth. Stir the mixture well to combine all the flavors. 5. Bring this mix to a boil, then add 8 ounces of pasta. Cook according to the package instructions, usually around 10 to 12 minutes. Make sure to stir it occasionally to prevent sticking. 6. Once the pasta is al dente, reduce the heat. Stir in 2 cups of fresh spinach, 1/2 cup of chopped sun-dried tomatoes, 1/2 cup of heavy cream, and 1/2 cup of grated Parmesan cheese. Mix until the spinach wilts and the cheese melts into a creamy sauce. 7. Finally, fold in the cooked chicken. Taste and adjust the seasoning if needed. - To achieve perfect pasta, always follow the package instructions for timing. Stir often to avoid clumps. - Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F. This keeps your meal safe and delicious. - For a beautiful presentation, serve the pasta in deep bowls. Add a sprinkle of black pepper and a small basil leaf on top for color. - Serve hot, and pair it with crusty bread for a complete meal experience. Enjoy the warmth and richness of flavors with your family! To boost the taste of your One-Pot Tuscan Chicken Pasta, use fresh herbs. Basil and parsley add great flavor. You can also try thyme, oregano, or rosemary. These herbs work well with the chicken and tomatoes. For extra depth, add red pepper flakes for heat or lemon zest for brightness. Sun-dried tomatoes add a sweet, tangy touch. You can also mix in olives or artichokes for more texture and taste. To save time, prep your ingredients ahead. Chop your chicken, garlic, and herbs in advance. This way, you can cook without delays. Measure out your broth and cream ahead of time too. If you're busy, keep your pasta cooking time in mind. Choose quicker-cooking pasta like farfalle. It usually cooks in just ten minutes. You can also use pre-cooked chicken to cut down on cooking time. If your sauce turns out too thick, add more chicken broth. Stir in a little at a time until you get the right consistency. For a thin sauce, let it simmer longer to reduce. If you overcook the pasta, don't worry. Drain it and add a splash of broth. Stir gently and let it sit for a minute. This can help absorb some liquid and soften the pasta. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality sun-dried tomatoes elevate the flavor of this dish significantly. Don't Overcook the Pasta: Cook the pasta until al dente to ensure it retains a nice bite and doesn’t get mushy. Customize the Creaminess: Adjust the amount of heavy cream to your preference for a creamier or lighter sauce. Enhance the Flavor: Add a splash of lemon juice or a sprinkle of red pepper flakes for a zesty kick! {{image_2}} You can make a great vegetarian version of this dish. Instead of chicken, use plant-based protein like tofu or chickpeas. Both options add protein and texture. Tofu absorbs flavors well, while chickpeas bring a nutty taste. Just sauté them in olive oil until golden. Follow the same steps as in the original recipe. This way, you keep all the rich flavors without meat. Feel free to get creative with vegetables. You can add bell peppers, zucchini, or mushrooms. These veggies add color and taste. Swap farfalle or penne pasta for whole wheat or gluten-free options. Whole wheat adds a nutty flavor, while gluten-free pasta works for those who have allergies. The key is to keep the cooking times in mind for each type of pasta. To give your dish a unique twist, try adding different spices. A pinch of red pepper flakes can give heat, while smoked paprika adds depth. You can also mix in fresh herbs like oregano or thyme for added flavor. If you want something creamy, swap the heavy cream for a splash of pesto. This adds a burst of fresh taste that brightens up your meal. To keep your One-Pot Tuscan Chicken Pasta fresh, place leftovers in an airtight container. You should refrigerate them right away. This helps maintain flavor and texture. Leftovers will last for about 3 to 4 days in the fridge. Make sure to check for any signs of spoilage before eating. If you want to freeze your pasta, it’s best to let it cool first. Then, transfer it to a freezer-safe container. Leave some space at the top since it may expand. You can freeze it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. For reheating, warm it on the stove over low heat. Add a splash of chicken broth to keep it creamy. Meal prep can save time during busy weeks. You can make a big batch of this pasta on the weekend. Divide it into portions for easy lunches and dinners. Use leftovers creatively by adding fresh veggies or different proteins. You can also serve it in wraps or as a filling for baked dishes. One-Pot Tuscan Chicken Pasta is a creamy and flavorful dish. You cook everything in one pot, which saves time on cleanup. The dish features tender chicken, fresh spinach, and sun-dried tomatoes. The pasta absorbs all the tasty juices from the chicken and sauce. You finish it off with rich Parmesan cheese for a delicious meal. It’s perfect for busy nights when you want something easy and satisfying. Yes, you can use frozen chicken in this recipe. Just remember to thaw it first for even cooking. You can do this by placing it in cold water for about an hour. Once thawed, cut it into bite-sized pieces. Cook it in the pot until it’s no longer pink. This method helps keep your meal quick and simple while still being tasty. This dish pairs well with various sides. A simple green salad with a light dressing adds freshness. Garlic bread also works great to soak up the creamy sauce. You might also enjoy steamed vegetables for a healthy option. These sides balance the richness of the pasta and make the meal more complete. You can prepare this dish ahead of time. Cook it fully and let it cool down. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, just reheat it in a pot on the stove. Add a splash of chicken broth if it seems too thick. This way, you save time on busy days while still enjoying a delicious meal. This blog post covered how to make a delicious One-Pot Tuscan Chicken Pasta. We highlighted key ingredients, cooking steps, and alternative options. You can easily modify this dish to suit your dietary needs. Remember, cooking should be fun and creative! By using clever tips and tricks, you can save time and enhance flavors. Enjoy your meal prep journey, and don’t hesitate to experiment with new variations. Now get cooking and savor each bite of your tasty creation!

One-Pot Tuscan Chicken Pasta

A delicious and creamy pasta dish with chicken, spinach, and sun-dried tomatoes, all cooked in one pot.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 4 cups chicken broth
  • 8 oz pasta (farfalle or penne)
  • 2 cups fresh spinach
  • 1 2 cups sun-dried tomatoes, chopped
  • 1 2 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 2 cup grated Parmesan cheese (plus extra for garnish)
  • Fresh basil leaves, for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the chicken pieces and season with Italian seasoning, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
  • In the same pot, add the minced garlic and sauté for 30 seconds until fragrant.
  • Pour in the diced tomatoes (with their juice) and the chicken broth. Stir to combine.
  • Bring the mixture to a boil, then add the pasta. Cook according to package instructions until al dente, usually about 10-12 minutes, stirring occasionally.
  • Once the pasta is cooked, reduce the heat and stir in the spinach, sun-dried tomatoes, heavy cream, and Parmesan cheese. Mix until the spinach wilts and the cheese is melted and creamy.
  • Fold in the cooked chicken and adjust seasoning if needed.
  • Serve hot, garnished with fresh basil and extra Parmesan cheese if desired.

Notes

Serve in deep bowls with a sprinkle of black pepper and a small basil leaf on top for color. Accompany with crusty bread for a complete meal.
Keyword chicken, creamy, one-pot, pasta, Tuscan