Tuscan Chicken Pasta cooked in one pot! This creamy pasta dish with chicken, sundried tomatoes and spinach is rich and incredibly delicious. Ready in just 30 minutes so perfect for a weekday meal.
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One-pot pasta dishes are here to rescue weekday meals and this creamy Tuscan chicken pasta is sure to become a family favorite.
You guys are already in love with my Creamy Tuscan Shrimp Linguine so this chicken version is a must-make!
You can’t go wrong with a dish that combines tender chunks of chicken with a rich creamy sauce flecked with sundried tomatoes… Add pasta, spinach, parmesan and you have a delicious meat that’s on the table in half an hour.
Cooking this Tuscan chicken pasta in a single pot doesn’t just cut down on dirty dishes BTW. Cooking the pasta in the sauce releases starch which in turn makes it silky and delicious.
HERE’S WHAT YOU WILL NEED
You will need a large lidded pan to make this one-pot dish. A Chef’s pan with a lid is ideal.
- Chicken: I used skinless chicken thighs as they are flavorful and less expensive than chicken breasts.
- Seasoning: mixed Italian herbs, garlic granules, salt and pepper
- Onions and garlic
- Sundried tomatoes: I actually used sundried tomato pesto as it is just so easy to spoon it straight out of the jar. You can use finely diced sundried tomatoes if you prefer.
- Chicken stock made with a stock cube or bouillon powder
- Heavy cream (double cream) or you can use cream cheese
- Fresh spinach – baby spinach leaves are more tender and don’t need chopping up.
- Freshly grated Parmesan
- Handful baby tomatoes for a pop of color!
HOW TO MAKE TUSCAN CHICKEN PASTA
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Cut the chicken into bite-sized cubes, discarding any fat. Place in a bowl, add the herbs, garlic granules, salt and pepper and mix together.
Heat the oil in a large non-stick lidded pan. Add the minced garlic and onions to the pan and sauté for a couple of minutes, until softened.
Stir in the chicken and pesto. Cook over medium heat until lightly coloured. The chicken doesn’t have to be cooked all the way through at this point.
Pour in the chicken stock and bring to a rolling simmer. Add the pasta, stir well and partially cover the pan. Reduce the heat to a simmer and continue to cook, stirring once in a while. Cook until the pasta is al dente and liquid is slightly reduced.
Take off the heat and stir in the cream and spinach, letting the spinach leaves wilt in the residual heat.
Add the grated parmesan and tomatoes and stir to combine. Check the seasoning and serve – delicious!
RECIPE TIPS
Make sure to stir the cream in off the heat to avoid it splitting. Using freshly grated Parmesan is preferred to the boxed kind (always).
If for some reason you happen to have leftovers, store in the fridge for up to two days. Add a splash of water or milk when reheating to loosen the sauce. This dish is not suitable for freezing.
YOU WILL ALSO LOVE…
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Tuscan Chicken Pasta
Ingredients
- 2 tsp Italian herbs
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 5 skinless chicken thighs
- 2 tbsp olive oil
- 1 onion , diced
- 2 garlic cloves , minced
- 5 tbsp sun dried tomato pesto or chopped sun dried tomatoes
- ½ pound (225g) dried penne pasta or similar pasta shapes
- 2 ½ cups (620 ml) chicken stock using a stock cube or canned
- 1 cup (240ml) heavy cream
- 3 tbsp Parmesan , freshly grated
- 3 cups (90g) baby spinach
- ½ cup (115g) tomatoes , I used cherry tomatoes
- Salt and pepper to season
Instructions
- Cut the chicken into bite-sized cubes and put in a bowl. Add the herbs, garlic granules, salt and pepper and mix together.
- Heat the oil in a large non-stick lidded pan. Add the minced garlic and onions to the pan and sauté for a couple of minutes.
- Stir in the chicken and pesto. Cook over medium heat until lightly coloured. The chicken doesn’t have to be cooked all the way through at this point.
- Pour in the chicken stock and bring to a rolling simmer.
- Add the pasta, stir well and partially cover the pan.
- Reduce the heat to a simmer and continue to cook, stirring once in a while. Cook until the pasta is al dente and liquid is slightly reduced.
- Take off the heat and stir in the cream and spinach, letting the spinach leaves wilt in the residual heat.
- Add the grated parmesan and tomatoes and stir to combine.
- Check the seasoning and serve – delicious!
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