Get my Cookbooks! Tuscan Chicken Pasta – One Pot!
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.
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.
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. Bring to a boil.
Add the uncooked pasta and let it return to a boil. Cook according to package instructions. (Taste test a noodle before proceeding.)
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!
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.
- This recipe is in The Cozy Cookbook on page 164!
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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4-Quart Dutch Oven– this is the perfect size for this recipe.
- Pappardelle Pasta is great in this recipe.
- Kitchen Tongs– Makes it easy to handle the chicken when searing.
- Box Cheese Grater– Cheese melts (and tastes) much better when shredded/grated from a block at home.
- Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space.
Try These Next
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- Tuscan Mac and Cheese
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- Buffalo Chicken Pasta
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- One Pot Taco Pasta
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- Copycat Longhorn Parmesan Crusted Chicken
-
- Creamy Lemon Chicken
-
- Smothered Chicken
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Tried This Recipe?
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Tuscan Chicken Pasta
Ingredients
- 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 dried 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
Instructions
- 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.
- 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 sundried tomatoes and bring to a gentle boil. Add the pasta and submerge it into the liquid. Let it come to a boil again and cook 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.
- Add the chicken and spinach and stir to combine. Heat 1-2 minutes, until chicken is heated and spinach is wilted. Serve!
Notes
- Pinot Grigio and Chardonnay are good wine choices for this recipe. Chicken broth may be used if you don’t cook with wine.
- 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. Other options include penne, fettuccine, linguine, or even shell pasta.
- You can boil the pasta separately instead of in the sauce: You will need to use 3/4 cup chicken broth instead of 2 cups.
- This recipe is in The Cozy Cookbook on page 164!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
This was awesome! Will definitely go into my rotation! I followed the instructions exactly! But can I double it and bring to a pot luck ?
I’m so happy you liked it Deanna! You can definitely double it. In fact if you go to the bottom of the recipe card where it says ‘servings’ you can toggle over it and adjust the serving size and everything else will adjust. Thanks so much for taking the time to leave a comment!❤️
The only change I would make next time is more than a pinch of red pepper flakes. This is a great recipe!
I’m so happy you loved it Melissa! I love going a little more generously with red pepper flakes too! 🥰
Can I use mozzarella cheese instead of Parmesan or Romano? No one in my family likes those type of cheeses. We all love sun dried tomatoes and spinach. Thank you.
Hi Carol, mozzarella cheese should be fine to use, I’m not of exactly how much as I haven’t tested it with mozzarella. I do have a caprese pasta that calls for mozzarella, (and a little Parmesan which you could supplement with more mozzarella). Use low moisture, whole milk mozzarella and shred it from a block if at all possible to ensure it melts well into the sauce! 🙂
Hey recipe sounds really good!! I want to try it. Did you use fresh Pappardelle or boxed? Thanks!!!
Hi Tanesha! You’ll want to use dry/boxed pappardelle for this! Enjoy! 🙂