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One-Pot Tuscan Chicken Pasta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 cups chicken broth
  • 8 ounces uncooked pasta
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides.
  • Add the minced garlic and Italian seasoning to the pot. Stir for about one minute until the garlic becomes fragrant.
  • Pour in the chicken broth and add the uncooked pasta. Bring the mixture to a boil, then reduce the heat and simmer until the pasta is al dente, stirring occasionally.
  • Stir in the heavy cream, chopped sun-dried tomatoes, and fresh spinach. Cook for another two to three minutes until the spinach wilts.
  • Remove the pot from the heat and stir in the grated Parmesan cheese until it melts into the sauce.

Notes

Stir the pasta a few times during simmering to keep it from sticking to the bottom of the pot. If the sauce thickens too much after sitting, add a splash of broth or cream when reheating leftovers. This recipe pairs well with a simple side salad or crusty bread for soaking up the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife