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!
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.
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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.
