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Creamy One-Pot Tuscan Chicken Pasta

Tuscan chicken pasta - featured image
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A rich, sun-dried tomato and spinach pasta dish with tender chicken thighs, cooked entirely in one pot for easy cleanup and maximum flavor.

Ingredients

Scale
  • 12 ounces penne or rigatoni
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1.5 cups low-sodium chicken broth
  • 0.5 cup sun-dried tomatoes, drained
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 3 cups fresh spinach, packed
  • 0.5 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Pat chicken thighs dry and season generously with salt, pepper, and a pinch of Italian seasoning.
  2. Heat olive oil and half the butter in a large deep skillet over medium-high heat. Sear chicken in batches until golden brown (3-4 minutes per side), then remove and set aside.
  3. Reduce heat to medium. Add remaining butter, diced onion, and sauté for 3 minutes until softened. Add garlic and red pepper flakes, cooking for 1 minute.
  4. Stir in tomato paste and cook for 1 minute. Pour in chicken broth, scraping up browned bits from the bottom. Add sun-dried tomatoes and remaining Italian seasoning; bring to a simmer.
  5. Add uncooked pasta to the skillet, ensuring noodles are submerged. Simmer uncovered for 8-10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
  6. Reduce heat to low. Stir in heavy cream and return cooked chicken to the pan. Heat through for 2 minutes.
  7. Toss in fresh spinach and stir until wilted (1-2 minutes). Remove from heat and stir in Parmesan cheese until melted. Adjust seasoning with salt and pepper.
  8. Serve immediately, topped with extra Parmesan or fresh basil.

Notes

Stir the pasta every 2-3 minutes during simmering to prevent burning. If the sauce gets too thick, thin it with a splash of chicken broth or water. Chicken thighs are recommended for juiciness, but breasts can be used if pounded thin. Leftovers keep in the fridge for up to 3 days; reheat with a splash of liquid to restore creaminess.

Nutrition

Keywords: one-pot pasta, Tuscan chicken, creamy pasta, weeknight dinner, easy chicken recipe, sun-dried tomato pasta, spinach pasta

Find it online: https://twirltaste.com/creamy-one-pot-tuscan-chicken-pasta-easy-30-min-meal/