Go Back
To make One-Pot Creamy Tuscan Chicken Pasta, you will need: - 2 boneless, skinless chicken breasts, diced - 8 ounces pasta (penne or fusilli work great) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 2 cups baby spinach - 1 cup cherry tomatoes, halved - 1 cup chicken broth - 1 cup heavy cream - ½ cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish You will need a few tools to make this dish: - A large pot or skillet - A wooden spoon for stirring - A sharp knife for dicing the chicken - A cutting board for prep - Measuring cups and spoons You can swap some ingredients if needed: - Use any pasta shape you like, such as spaghetti or rotini. - If you don’t have heavy cream, use half-and-half or whole milk. - For a lighter option, try using Greek yogurt instead of cream. - If you’re out of chicken broth, vegetable broth works well too. - Fresh spinach can be replaced with kale or arugula. - You can use shredded cheese if you don’t have grated Parmesan. Start with the chicken. Dice 2 boneless, skinless chicken breasts into small pieces. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once it's warm, add the chicken. Sprinkle salt, pepper, and 1 teaspoon of Italian seasoning on top. Cook the chicken for about 5-7 minutes. You want it browned and fully cooked. When done, take the chicken out and set it aside. In the same pot, add 3 minced garlic cloves. Sauté them for about 30 seconds until you smell the garlic. Next, toss in 1 cup of halved cherry tomatoes. Cook for another 2 minutes. The tomatoes should soften a bit. Pour in 1 cup of chicken broth and scrape any browned bits from the bottom. Add 8 ounces of pasta, like penne or fusilli, and bring everything to a boil. Once boiling, lower the heat to a simmer. Cover the pot and cook according to the pasta package, usually 10-12 minutes. Stir it occasionally to avoid sticking. After the pasta cooks, most of the liquid will be absorbed. Now, stir in 1 cup of heavy cream, the cooked chicken, and 2 cups of baby spinach. Cook for an additional 2-3 minutes. You want the spinach to wilt and everything to heat through. Take the pot off the heat. Mix in ½ cup of grated Parmesan cheese until the sauce is creamy. Taste the dish and adjust the salt and pepper if needed. Serve hot in bowls. Garnish with fresh basil leaves and a sprinkle of extra Parmesan for a nice touch. Enjoy! To get juicy chicken, start with even-sized pieces. Dice your chicken breasts into bite-sized cubes. This way, they cook evenly. Heat the olive oil until hot, but not smoking. Add the chicken and cook for 5-7 minutes. You want it golden brown with no pink inside. Use a meat thermometer if needed; the center should be 165°F. After cooking, let the chicken rest. This keeps the juices inside. A creamy sauce is a key part of this dish. After cooking the pasta, reduce the heat before adding cream. This helps prevent the cream from curdling. Stir in the cream slowly while mixing. It should blend smoothly. Don’t forget to add the Parmesan cheese last. This adds flavor and thickness. If the sauce is too thick, add a splash of chicken broth to reach your desired consistency. To elevate the dish, consider adding fresh herbs. Chopped parsley or thyme works well. You can also toss in some red pepper flakes for heat. For a zingy touch, squeeze fresh lemon juice just before serving. Another option is to add sun-dried tomatoes for extra flavor. They bring a sweet and tangy taste that pairs nicely. Experiment with these flavors to make it your own! {{image_2}} You can make a tasty vegetarian version of this dish. Instead of chicken, use tofu or Portobello mushrooms. If you choose tofu, press it to remove extra water. Then, dice it into cubes. For Portobello mushrooms, slice them thick. Cook these in the same way as the chicken. Add them after the garlic, letting them brown before moving to the next steps. This keeps the dish creamy and rich while keeping it meat-free. If you need a gluten-free option, swap regular pasta for gluten-free pasta. Many brands offer great choices. Just make sure to check the package for cooking times. You can use rice or quinoa as another base. The sauce stays the same, making it creamy and delicious. Gluten-free options are just as easy and tasty. Add some heat to your One-Pot Creamy Tuscan Chicken Pasta! You can mix in red pepper flakes when you cook the garlic. Start with a pinch, and then taste. If you like it spicier, add more. This twist gives the dish a nice kick. It pairs well with the rich cream and cheese. To store your One-Pot Creamy Tuscan Chicken Pasta, let it cool first. Place it in an airtight container. This way, you keep it fresh. Store it in the fridge for up to three days. If you have more, consider freezing it. When you want to reheat your pasta, use a skillet. Add a splash of chicken broth or cream. This helps bring back some creaminess. Heat it over medium heat, stirring often. You can also use the microwave. Just cover it to avoid drying out. If you freeze your pasta, use a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When you’re ready, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your easy dinner anytime! Yes, you can use different types of pasta. While penne or fusilli are great, you can choose any short pasta. Bowtie or elbow macaroni also work well. The key is to adjust the cooking time based on the pasta type. Always check the package for the best cooking time. This way, your pasta will be just right! To make the dish spicy, add red pepper flakes. Start with a small pinch. You can add more if you like it hotter. You can also use spicy sausage instead of chicken for a different flavor. Mixing in diced jalapeños is another great option. Spice it up to match your taste! This dish pairs well with a simple salad. A fresh green salad with a light vinaigrette is a great choice. Garlic bread is another tasty side. It helps soak up the creamy sauce. You can also serve it with roasted vegetables for a healthy option. Enjoy your meal with these easy sides! This blog covers the key steps to make One-Pot Creamy Tuscan Chicken Pasta. We discussed the ingredients needed and the tools you’ll use. You learned how to cook the chicken, pasta, and sauce together. Tips help you make the dish even better. You can try fun variations like vegetarian or spicy options. Remember to store any leftovers properly for later enjoyment. Cooking should be fun and rewarding, so enjoy your flavorful meal!

One-Pot Creamy Tuscan Chicken Pasta

Satisfy your cravings with this easy One-Pot Creamy Tuscan Chicken Pasta recipe! In just 30 minutes, you'll enjoy a delicious, creamy dish packed with juicy chicken, vibrant spinach, and flavorful cherry tomatoes. Perfect for busy weeknights, this one-pot wonder minimizes cleanup while maximizing taste. Click through to discover the full recipe and elevate your dinner routine with this delightful meal!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, diced

8 ounces pasta (penne or fusilli work great)

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon Italian seasoning

2 cups baby spinach

1 cup cherry tomatoes, halved

1 cup chicken broth

1 cup heavy cream

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or skillet, heat olive oil over medium heat. Add the diced chicken breasts and season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.

    In the same pot, add minced garlic and sauté for about 30 seconds until fragrant.

      Add the cherry tomatoes and cook for another 2 minutes until they begin to soften.

        Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the pasta to the pot and bring to a boil.

          Reduce heat to a simmer, cover, and cook according to the pasta package instructions, usually around 10-12 minutes, stirring occasionally.

            Once the pasta is cooked and most of the liquid is absorbed, stir in the heavy cream, cooked chicken, and spinach.

              Cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.

                Remove from heat and stir in the grated Parmesan cheese until creamy. Adjust seasoning with salt and pepper as needed.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve hot in bowls, garnished with fresh basil leaves and a sprinkle of additional Parmesan cheese on top for an elegant touch.