One-Pot Tuscan Chicken Pasta with Spinach & Sun-Dried Tomatoes
Creamy, comforting, and bursting with Italian-inspired flavors—this One-Pot Tuscan Chicken Pasta with Spinach & Sun-Dried Tomatoes is the perfect easy dinner for busy nights!
Ingredients
- For the Chicken and Pasta
- 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 2 1/2 cups chicken broth
- 250 g pasta of choice (penne, fettuccine, or rotini)
- For the Creamy Sauce
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 1/4 cup grated Parmesan cheese (optional for dairy-free option)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Optional Garnish
- Fresh basil or parsley
- Extra Parmesan cheese
Instructions
- Season the chicken pieces with salt, black pepper, and paprika.
- Heat olive oil in a large pot or deep skillet over medium-high heat. Add the chicken and cook until lightly browned but not fully cooked through. Remove and set aside.
- In the same pot, add minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
- Add the pasta and chicken broth to the pot. Stir to combine and bring to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Return the chicken to the pot and stir in baby spinach until wilted.
- Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until creamy and well combined. Adjust seasoning with salt and pepper.
- Cook for an additional 2–3 minutes until everything is heated through.
- Serve immediately, garnished with fresh basil or parsley and extra Parmesan if desired.