This One Pot Tuscan Chicken Pasta is a delicious meal that comes together in just one pot. It features tender chicken, creamy sauce, and sun-dried tomatoes for a burst of flavor!
I love how easy it is—fewer dishes to wash! Plus, the smell while it’s cooking is just heavenly. You might want to keep some bread nearby because it’s perfect for dipping!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts are great for this dish as they cook quickly and stay tender. If you prefer, you can use thighs for a richer taste. For a vegetarian option, consider using chickpeas or firm tofu instead.
Sun-dried tomatoes: These add a lovely tangy flavor. If you can’t find them, chopped roasted red peppers or fresh tomatoes (sautéed briefly) can work as alternatives. You can also use tomato paste for depth.
Heavy cream: For a lighter version, you might use half-and-half or a non-dairy milk like almond or oat milk mixed with cornstarch to thicken. Just keep an eye on the consistency!
Parmesan cheese: Freshly grated Parmesan gives the best flavor, but if you’re in a pinch, pre-grated can do. Nutritional yeast is an excellent dairy-free alternative for a cheesy flavor.
What is the Best Way to Cook Pasta in a One Pot Meal?
Cooking pasta in a one pot meal is all about timing and liquid. Here’s how to ensure your pasta turns out perfect:
- Make sure the broth covers the pasta adequately; mostly avoid dry spots.
- Stir occasionally to prevent sticking. The pasta releases starch, helping to thicken the sauce.
- Check pasta for doneness a couple of minutes before the package time; it will continue to cook even off the heat.
By following these tips, your pasta will be delicious and soak up all those wonderful flavors from the sauce!
One Pot Tuscan Chicken Pasta
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups chicken broth
- 1 cup heavy cream
- 8 ounces rotini pasta (or other short pasta)
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh baby spinach leaves
- 3/4 cup grated Parmesan cheese, plus more for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. In total, you’ll need approximately 30 minutes to enjoy a delicious meal right from one pot!
Step-by-Step Instructions:
1. Sauté the Chicken:
Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the bite-sized chicken pieces that you’ve seasoned with salt and pepper. Cook until they are browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
2. Add Garlic and Seasonings:
In the same skillet, add the minced garlic, Italian seasoning, and crushed red pepper flakes (if you like a bit of heat). Sauté this mixture for about 30 seconds until the garlic is fragrant.
3. Combine Broth and Cream:
Pour in the chicken broth and heavy cream, stirring everything together. Be sure to scrape up any browned bits from the bottom of the pan for extra flavor!
4. Cook the Pasta:
Next, add the rotini pasta and sun-dried tomatoes to the skillet. Bring the mixture to a simmer. Cook uncovered, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed, which should take about 12-15 minutes.
5. Add Spinach and Chicken:
Once the pasta is cooked, return the chicken to the skillet and stir in the fresh spinach. Cook for an additional 2 minutes until the spinach wilts and the chicken is heated through.
6. Stir in Cheese:
Mix in the grated Parmesan cheese until it melts into the creamy sauce. Taste and adjust the seasoning with more salt and pepper if necessary.
7. Serve and Enjoy!
Serve your One Pot Tuscan Chicken Pasta immediately, garnished with additional Parmesan cheese and freshly ground black pepper. Enjoy every creamy, flavorful bite!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw frozen chicken in the fridge overnight or use the defrost function on your microwave. Pat it dry with paper towels for even cooking!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a combination of milk and cornstarch for thickening. For a dairy-free alternative, try cashew cream or coconut milk for a rich, creamy texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You may need to add a splash of chicken broth or cream to revive the sauce’s creaminess!
Can I Add More Vegetables?
Absolutely! Feel free to add other vegetables like bell peppers, zucchini, or mushrooms. Add them when you sauté the garlic to ensure everything cooks perfectly together.