Cook chicken, pasta, and a creamy Tuscan sauce all in one pot for easy cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 small yellow onion, chopped
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
4 cups chicken broth
12 ounces dried pasta (penne or rotini work well)
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Instructions
Season the chicken pieces with salt and pepper.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
Add the chopped onion to the same pot and cook until softened, about 3 minutes. Add the minced garlic and sun-dried tomatoes and cook for 1 minute until fragrant.
Pour in the chicken broth. Add the dried pasta, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is nearly tender.
Stir in the heavy cream and grated Parmesan cheese. Return the cooked chicken to the pot. Cook uncovered for 2 to 3 minutes until the sauce thickens slightly and the chicken is fully cooked through.
Stir in the fresh spinach until it wilts into the sauce. Taste and adjust seasoning if needed. Serve immediately.
Notes
You can substitute heavy cream with half-and-half for a slightly lighter sauce, but the texture will be less rich.
If the sauce seems too thick, add a splash more chicken broth or water while simmering.
Use oil-packed sun-dried tomatoes for the best flavor.