Tuscan Chicken Pasta – The Cozy Cook


This Tuscan Chicken Pasta recipe is an easy ONE POT recipe that you can make using any kind of pasta, from pappardelle to penne! You’ll love the creamy sauce, seasoned chicken, sundried tomatoes, and spinach.

A white plate topped with creamy Tuscan Chicken Pasta with spinach and chicken.

Tuscan Chicken Pasta

If you are looking for a creamy one pot pasta recipe that’s easy to make and full of flavor, you’ve come to the right place. I have been making this recipe for years, but just recently made some improvements to up the flavor even more. 

Scroll down to see how this meal comes together, read through my PRO tips, storage info, and more!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Season/Sear the chicken in olive oil on each side until golden and cooked through. Set aside and let it rest for 5 minutes, then dice into bite-sized pieces. 

Slices of Chicken breast before and after being seared and cooked.

In the same pot, melt butter over medium heat. Add white wine, garlic, tomato paste, oregano, and red pepper flakes. Use a silicone spatula to “clean” the bottom of the pan. Reduce by half, 3-4 minutes.  

Add chicken broth, then stir in the half and half and sundried tomatoes.

A pot with a tomato sauce, cream, chicken broth, and seasonings for making Tuscan Chicken Pasta.

Add the uncooked pasta. Bring to a gentle boil and cook according to package instructions. (Taste test a noodle before proceeding.)

Pappardelle pasta in a pot before and after being cooked.

Reduce heat to low and gradually sprinkle in the cheese. Stir to combine. Add the chicken back, along with the spinach. Stir and heat through for 1-2 minutes. Serve!

Adding Parmesan Cheese, Chicken, and Spinach to pasta to make Tuscan Chicken Pasta.

Pro Tips

  • Grate the cheese from a block if possible as it will melt much better than packaged grated cheese. 
  • Make sure the base isn’t too hot when you add the cheese, otherwise the dairy can separate and create a grainy consistency.
  • Any kind of pasta can be used in this recipe, I used pappardelle.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Cream based pastas don’t always reheat quite as well, but I like to freeze and reheat this for easy lunches.

A white plate with Creamy Tuscan Chicken Pasta with noodles, chicken, sundried tomatoes, and spinach.

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This Tuscan Chicken Pasta recipe is an easy one pot recipe that you can make using any kind of pasta! You’ll love the creamy sauce, seasoned chicken, sundried tomatoes, and spinach.

  • 2-3 Tablespoons Olive Oil
  • 1 large boneless skinless chicken breast, equal to 1 lb.
  • 3 teaspoons Italian Seasoning
  • Salt/Pepper, to taste
  • 1 Tablespoon salted butter
  • 3 cloves garlic, minced
  • ¼ cup dry white wine, see notes
  • 1 Tablespoon Tomato Paste
  • 1 teaspoon oregano
  • 1 pinch red pepper flakes, optional
  • 2 cups chicken broth
  • 1 ¼ cups half and half, (half cream/half milk)
  • 1/3 cup sundried tomatoes, drained and chopped
  • ½ lb. pasta, any kind. I used pappardelle
  • ½ cup Parmesan cheese, grated
  • ¼ cup Romano cheese, grated
  • 2 cups spinach

Season and sear the chicken:

  • Slice the chicken into 3 thinner slices and pat completely dry. Season each side with Italian seasoning and salt/pepper.

  • Heat olive oil in a large pot over medium-high heat. Add the chicken and sear on each side for 4-5 minutes, until a golden brown crust has developed. Set aside once cooked through. Remove any leftover oil but keep the brown remnants in the pot. Let the chicken rest for 5 minutes, then cut into bite-sized pieces. Add any juice from the chicken plate to the pot.

Prepare the sauce and cook the pasta in it:

  • Melt butter over medium heat. Add the garlic, wine, tomato paste, oregano, and red pepper flakes. Use a silicone spatula to “clean” the bottom and sides of the pan to incorporate more flavor into the sauce. Cook until thickened and reduced by half, 3-4 minutes.

  • Add the chicken broth. Slowly stir in the half and half. Add the uncooked pasta and sundried tomatoes and bring to a gentle boil. Submerge the pasta in the liquid and cook pasta according to package instructions. Stir a few times throughout cooking to ensure pasta doesn’t stick to the bottom. Taste test a noodle for doneness before proceeding.

  • Reduce heat to low. Slowly sprinkle in the cheese and stir to incorporate until smooth.

  • Pinot Grigio and Chardonnay are good wine choices for this recipe. Chicken broth may be used if you don’t cook with wine.

Pro Tips: 

  • Grate the cheese from a block if possible as it will melt much better than packaged grated cheese. 
  • All Parmesan cheese may be used if needed.
  • Make sure the base isn’t too hot when you add the cheese, otherwise the dairy can separate and create a grainy consistency.
  • Any kind of pasta can be used in this recipe, I used pappardelle.

Calories: 377kcal, Carbohydrates: 36g, Protein: 17g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 583mg, Potassium: 624mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1409IU, Vitamin C: 12mg, Calcium: 258mg, Iron: 3mg





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