The Cozy Cookbook is here! 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
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- Creamy Lemon Chicken
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- Smothered Chicken
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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.
I forgot to leave a rating. Definitely 5 star!
Thanks so much Catherine you’re the best!
Genius flavor profile! For some reason, in my kitchen, more liquid and time was needed.
Hi Catherine! I am so happy to hear that you enjoyed it!! The liquid to pasta ratio is a standard amount for one pot recipes but if you needed more cooking time as well, then I am guessing the pasta that you used also absorbed more liquid during that extra cooking time. I am glad you were able to make it work! 🙂
This is so awesome!! We’ve been trying to reign in our budget by eating out less, and your recipes have been AMAZING! Even when we can go out, sometimes my family prefers for me to make a Cozy Cook recipe. This was fantastic, and it will def go onto our meal rotation. To use up some ingredients, I sautéed mushrooms with the chicken and swapped canned artichoke hearts for the spinach. (My other food budget tactic right now is to use what we have!) Thank you so much!
Wow such wonderful comments Jennifer, thanks so much!❤️ I love that your family is enjoying the recipes so much. I pretty much started the blog when I was on a mission to eat out less and be more budget conscious. I’m so happy you’re finding how yummy and fun it can be. Thanks again for the support!
Soooooo good! I doubled it and it turned out perfect!
This is so easy and delicious thank you for all of the awesome recipes:)
You’re very welcome Nikki! I’m so happy you liked this one. I make this a lot when I have people over for dinner. It always gets a lot of compliments. Thanks so much for taking the time to leave a review!❤️
Oh my goodness girl, you really nailed it with this one! SOOOO good! I found papparadelle at Trader Joe’s, also sun dried tomatoes which I’ve never liked when using other brands, but these tasted good…..the dish I made looked just like the one in your photo. Everyone loved it….again , tastes like something from a good quality restaurant!
This is one of those meals I make when I want to impress dinner guests. I’m so happy you liked it Vicki, sounds like you nailed it!😃 Thanks so much for the great comments and review!
Amazing. I made it exactly to the recipe with garlic bread it was delicious.
Excellent! That’s so great to hear Tina! Garlic bread is such a perfect side. Thanks so much for the great comments and review!❤️
have you ever made it without the tomato paste? Have all my other ingredients on hand and forgot that one…have always made it with your recipe to a T…but wondered if I’d be in trouble without the tomato paste?
Hi Katie! The tomato paste adds a little bit of thickness to the sauce and depth of flavor, but it won’t make or break it if you don’t have it! It’s just a nice touch! 😉 Enjoy!!
This is amazing! My 10yo daughter is a picky eater, but will eat a whole breast on hey own when I cook this. Thank you so much for sharing this recipe.
I am so happy to hear that your daughter enjoyed this recipe! Thank you so much for taking the time to leave a review! 🙂
Honestly the best pasta recipe I’ve ever used from the internet. I would 100 percent make this again.
I’m so happy to hear that Tiffany! Thanks so much for the great comments and for taking the time to leave a review!❤️
Oh my Lord! This is one of the most flavorful dishes I’ve ever eaten. A good many of your recipes I make feel like I’m eating at a fancy Italian restaurant! I’ve never used so much heavy cream and tomato paste in my life – and for doggone good reasons! LOVE your recipes!!
Thanks so much Brenda! My favorite compliment is when someone says it tastes like its from a fancy restaurant!❤️ Thanks for the great comments and review!
How long did you cook the chicken?
Hi Christina, the cooking time is outlined in the instructions in the recipe card. ☺️
Thank you! I did see that as I was reading the recipe. I originally just watched the video. I was trying to delete the question before you answered.