Tuscan Chicken Pasta - One Pot! (2024)

4.96 from 69 ratings

Servings: 6 people

Tap or hover to scale

• ▢ 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

• Slice the chicken into 3 thinner slices and pat completely dry. Season each side with Italian seasoning and salt/pepper.

  See Also

  The Best Penne alla Vodka

• 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!

• Pinot Grigio and Chardonnay are good wine choices for this recipe. Chicken broth may be used if you don’t cook with wine.

Pro Tips:

• 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.

Course: Main Course

Cuisine: Italian

Author: Stephanie