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a spoonful of creamy tuscan chicken pasta being lifted from a pot.
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5 from 15 votes

One Pot Creamy Tuscan Chicken Pasta Recipe

Make this easy one-pot creamy Tuscan chicken pasta in less than 30 minutes for a comforting, flavorful meal the whole family will love!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: American, Italian
Keyword: 20 minute meal, creamy pasta recipe, creamy tuscan chicken pasta, easy dinner, easy pasta recipe, one pot pasta, quick and easy dinner, shellbow pasta, sun dried tomato pasta, tuscan chicken, tuscan chicken pasta, tuscan chicken pasta recipe
Servings: 8 servings
Author: Food Dolls

Equipment

Ingredients

  • 2 Tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 pound chicken breast, diced
  • 1/2 teaspoon sea salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes optional
  • 16 ounces uncooked shellbow pasta
  • 3 cups fresh spinach
  • 1/2 cup roasted red peppers, chopped
  • 2 Tablespoons sun-dried tomato pesto
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 8 ounces Parmesan cheese, freshly grated

Instructions

  • In a large pot or Dutch oven on medium-high heat add the butter. Once melted, add the garlic and chicken. Be sure that this chicken is in a single layer. Work in batches, if needed so as not to overcrowd the chicken.
    2 Tablespoons unsalted butter, 4 cloves garlic, minced, 1 pound chicken breast, diced
  • Add the salt, pepper, thyme, oregano, and crushed red pepper, if using. Cook for 3-4 minutes or until the chicken is no longer pink.
    1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon crushed red pepper flakes
  • Add the uncooked pasta, spinach, roasted peppers, sun-dried tomato pesto, and broth. Bring the ingredients to a boil over high heat. Cover, and reduce the heat to low for 12-14 minutes or until pasta is al-dente.
    16 ounces uncooked shellbow pasta, 3 cups fresh spinach, 1/2 cup roasted red peppers, chopped, 2 Tablespoons sun-dried tomato pesto, 4 cups low-sodium chicken broth
  • Add the heavy cream, and Parmesan cheese, stirring to combine.
    1/2 cup heavy cream, 8 ounces Parmesan cheese, freshly grated
  • Serve warm!
  • Store in an airtight container in the fridge for up to 3 days.

Video

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 47g | Protein: 33g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 872mg | Potassium: 566mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1679IU | Vitamin C: 9mg | Calcium: 394mg | Iron: 2mg