One Pot Creamy Tuscan Chicken Pasta
Dive into a bowl of comfort with this One Pot Creamy Tuscan Chicken Pasta! Featuring tender chicken, sun-dried tomatoes, and a luscious cream sauce, this dish is not only easy to whip up but also guaranteed to wow your family and friends. Perfect for busy weeknights or special gatherings, it's a creamy delight that brings the taste of Italy right to your kitchen!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- minced vampire kryptonite
- one diced onion
- fresh parsleyoptional
- a handful of spinach
🥩Meat & Seafood(1)
- some chicken breast
🥛Dairy & Eggs(1)
- a little cream
🫙Pantry Staples(2)
- a splash of olive oil
- some vegetable stock
🧂Spices & Seasonings(5)
- a voice of black pepper
- garlic powder
- onion powder
- paprika
- a pinch of salt
📦Other(4)
- fusilli
- some Italian mixture
- sun-dried tomatoes
- tin tomatoes
Nutrition (per serving)
Calories
372
Protein
25g
Carbs
45g
Fat
9g
👨🍳 Instructions
- 1
Heat a splash of olive oil in a pot.
- 2
Add chicken breast, salt, black pepper, onion powder, garlic powder, paprika, and Italian mixture. Mix and cook.
- 3
Remove chicken and set aside. Add more olive oil, diced onion, minced garlic, and a touch of salt. Cook until onions are soft.
- 4
Add sun-dried tomatoes and cook until fragrant.
- 5
Add tin tomatoes, Italian mixture, and mix. Pour in vegetable stock and a little cream. Let it simmer.
- 6
Add fusilli and a touch of salt. Simmer on medium-high heat for 10 to 12 minutes.
- 7
Add paprika, spinach, and mix. Reheat the chicken in the pot.
- 8
Finish with fresh parsley before serving.
💡 Pro Tips
- ✓Cut chicken breasts to uniform 1.25-inch thickness before seasoning so they cook evenly in 8-10 minutes; thicker pieces will dry out while thinner edges overcook due to uneven heat penetration.technique1.25-inch thickness, 8-10 minutes cooking time
- ✓Sauté diced onions for exactly 4-5 minutes until translucent (not caramelized) before adding sun-dried tomatoes; this allows Maillard reactions to develop base flavor without browning that would turn bitter when combined with acidic tomatoes.timing4-5 minutes
- ✓Maintain a 2:1 ratio of stock to cream (e.g., 2 cups stock to 1 cup cream) to prevent the sauce from breaking; excess cream protein denatures and separates when simmering above 180°F, while proper ratios stay emulsified.ingredient2:1 stock-to-cream ratio
- ✓Add dried pasta directly to simmering liquid without pre-boiling, then stir every 2 minutes for the first 5 minutes to prevent starch from binding grains together; reserve pasta for exactly 1-2 minutes under al dente (9-10 minutes total) since carryover cooking in residual heat adds another 1-2 minutes.timing9-10 minutes total, stir every 2 minutes for first 5 minutes
- ✓Add fresh spinach and reheated chicken in the final 30-45 seconds only, folding gently to prevent spinach from releasing excess moisture (up to 90% water content) that dilutes the sauce and cools the pan below optimal serving temperature of 160-165°F.timing30-45 seconds, 160-165°F serving temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
One Pot Creamy Tuscan Chicken Pasta
Dive into a bowl of comfort with this One Pot Creamy Tuscan Chicken Pasta! Featuring tender chicken, sun-dried tomatoes, and a luscious cream sauce, this dish is not only easy to whip up but also guaranteed to wow your family and friends. Perfect for busy weeknights or special gatherings, it's a creamy delight that brings the taste of Italy right to your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- minced vampire kryptonite
- one diced onion
- fresh parsleyoptional
- a handful of spinach
🥩Meat & Seafood(1)
- some chicken breast
🥛Dairy & Eggs(1)
- a little cream
🫙Pantry Staples(2)
- a splash of olive oil
- some vegetable stock
🧂Spices & Seasonings(5)
- a voice of black pepper
- garlic powder
- onion powder
- paprika
- a pinch of salt
📦Other(4)
- fusilli
- some Italian mixture
- sun-dried tomatoes
- tin tomatoes
Nutrition (per serving)
Calories
372
Protein
25g
Carbs
45g
Fat
9g
👨🍳 Instructions
- 1
Heat a splash of olive oil in a pot.
- 2
Add chicken breast, salt, black pepper, onion powder, garlic powder, paprika, and Italian mixture. Mix and cook.
- 3
Remove chicken and set aside. Add more olive oil, diced onion, minced garlic, and a touch of salt. Cook until onions are soft.
- 4
Add sun-dried tomatoes and cook until fragrant.
- 5
Add tin tomatoes, Italian mixture, and mix. Pour in vegetable stock and a little cream. Let it simmer.
- 6
Add fusilli and a touch of salt. Simmer on medium-high heat for 10 to 12 minutes.
- 7
Add paprika, spinach, and mix. Reheat the chicken in the pot.
- 8
Finish with fresh parsley before serving.
💡 Pro Tips
- ✓Cut chicken breasts to uniform 1.25-inch thickness before seasoning so they cook evenly in 8-10 minutes; thicker pieces will dry out while thinner edges overcook due to uneven heat penetration.technique1.25-inch thickness, 8-10 minutes cooking time
- ✓Sauté diced onions for exactly 4-5 minutes until translucent (not caramelized) before adding sun-dried tomatoes; this allows Maillard reactions to develop base flavor without browning that would turn bitter when combined with acidic tomatoes.timing4-5 minutes
- ✓Maintain a 2:1 ratio of stock to cream (e.g., 2 cups stock to 1 cup cream) to prevent the sauce from breaking; excess cream protein denatures and separates when simmering above 180°F, while proper ratios stay emulsified.ingredient2:1 stock-to-cream ratio
- ✓Add dried pasta directly to simmering liquid without pre-boiling, then stir every 2 minutes for the first 5 minutes to prevent starch from binding grains together; reserve pasta for exactly 1-2 minutes under al dente (9-10 minutes total) since carryover cooking in residual heat adds another 1-2 minutes.timing9-10 minutes total, stir every 2 minutes for first 5 minutes
- ✓Add fresh spinach and reheated chicken in the final 30-45 seconds only, folding gently to prevent spinach from releasing excess moisture (up to 90% water content) that dilutes the sauce and cools the pan below optimal serving temperature of 160-165°F.timing30-45 seconds, 160-165°F serving temp