One Pot Tuscan Chicken Pasta

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

What’s for Dinner?

Deciding what to prepare for dinner is sometimes mundane especially when you want to prepare a healthy meal for your family but you are pressed on time. You crave for something delicious, easy to prepare and healthy but you’ve probably run out of inspiration.

Time Constraints and Too Many Dishes

I shudder at the idea of having to use one pot and the number of pots used in preparation of a dish that will be equally tasty. And with everyone’s packed timetable, then who has the time for that?

One Pot Tuscan Chicken Pasta

This is a delicious, easy-to-fix dinner for chicken lovers; creamy sun-dried tomato chicken spinach one-pot paprika. It is tasty and does not dirty up the kitchen that much, freeing up more time to actually eat and chill.

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, cut into bite-sized pieces
• 4 garlic cloves, minced
• 1 cup sun-dried tomatoes, chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 12 ounces pasta (penne or fettuccine work best)
• 2 cups spinach
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon Italian seasoning

Instructions

Sauté the Chicken

• Heat olive oil in a large pot, that has been placed on medium heat. After that, add the ingredients to the chicken and add a little bit of salt, black pepper and Italian seasoning, to taste. Allow to cook in that stage until they are brown and done. Remove and set aside.

Build the Flavor Base

• In the same pot add garlic and sundried tomatoes. Simmer for 2 minutes or until the aroma rises.

Add Liquids and Pasta

• Add chicken broth and heavy cream in the dish as well. Stir well and once the mixture starts boiling you are ready to set the omelets on the stove. Put the pasta into sauce, making sure some is totally immersed in the liquid.

Simmer and Cook

• Reduce the heat to medium and cook the pasta for a good twelve or fifteen minutes to help to cook the pasta well while using a spoon to stir to avoid the pasta clumping together.

Incorporate the Spinach and Chicken

• It should be as firm as you’d want it to be when you bite into it; then, mix in the cooked chicken and spinach. Stir until the spinach wilts.

Finish with Parmesan

• Turn off the heat and mix in Parmesan cheese. Adjust seasonings as needed.

For more creamy recipes, don’t forget to explore our

Sausage Pesto Pasta

Lemon pesto pasta

Frequently Asked Questions

What Type of Pasta Can I Use?

You can use any pasta that holds sauces well, such as:

Penne: Great for creamy dishes, so it leaves quite a mark on creamy dishes.
Fettuccine: Ideal for a rich feel and warmth especially for those who intend to add luxury to their home interiors.
Rigatoni: Ideal for holding the sauce because the drips are trapped in the product’s ribs.
Gluten-Free Pasta: Many are gluten-free, and if you decide to use them, select strong ones that will not crumble during cooking.

How to Serve Tuscan Chicken Pasta?

Tuscan Chicken Pasta is best served fresh and warm. Here are some ideas

Main Course: As a side dish, toss it in a large bowl and later garnish with more freshly grated Parmesan and a dusting of chopped basil.
Side Dish: Juxtaposed with garlic bread or a simple salad so it doesn’t feel too heavy.
Family Style: Put the pot on the table where every meal can be served from the pot and stress on the family one pot style meal.

How Do You Make Tuscan Chicken Pasta Oven Bake?

To turn this into an oven-baked dish:

1. Pre-Cook the Pasta: Cook the pasta separately from the sauce for a little less time than would normally be done to permit it to cook to completion in a hot oven.
2. Layer in a Dish: Pesto chicken and broccoli pasta casserole: cashew parmesan and pesto dressed pasta, baked with chicken Earl’s special slow-cooked pesto and sundried tomatoes pasta: sautéed chicken and broccoli topped with pesto sauce Baked pasta with cheese, sundried tomatoes and pesto dressing chicken, broccoli and sundried tomatoes: cooked pasta, chicken, pesto and sundried tomatoes Transfer the cooked pasta, Chicken and sauce
3. Add Toppings: Top with mozzarella or Parmesan cheese, liberally.
4. Bake: Bake at 3750F/1900C for about, 15-20 minutes, of until the surface of the mash turns golden brown colour and seems to be bursting with bubbles.

Is the Spinach Necessary?

While spinach adds color, nutrients, and flavor, it’s not essential. You can skip it or replace it with:

• Kale: For a heartier texture.
• Arugula: For a peppery kick.
• Frozen Spinach: Also blanched or boiled and thawed for easy preparation.
• If desired, greens may be omitted, but the recipe otherwise tastes delightful regardless of the absence of the ingredient.

Can You Freeze Tuscan Chicken Pasta?

Yes, but follow these tips for best results:

• Cool It Down: It is just important that the dish should be allowed to cool down first before being transferred to an airtight receptacle.
• Freeze: Store for up to 2 months.
• Reheat Properly: Refrigerate it for a few hours, and reheat it on a stovetop, or add a bit of broth or cream to make it creamy again.
• Defrosting may change the pasta’s texture just a little, but its taste does not change.

Tips for the Perfect One-Pot Tuscan Chicken Pasta

1. Choose the Right Pasta: Cylinder types of short pasta such as penne prove suitable for uniform thermal equalization.
2. Customize: Substitute mushrooms for divina or use spinach instead of kale.
3. Creamy Sauce: If you want it richer, do more heavy cream, a little more of milk will do the trick too.

Nutrition Information (Per Serving)

• Calories: 540
• Protein: 28g
• Fat: 20g
• Carbohydrates: 52g

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Final Thoughts

One Pot Tuscan Chicken Pasta is your answer to a no-fuss, hearty dinner that everyone will love. Whip it up tonight and savor the blend of Tuscan-inspired flavors.