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Our One-Pot Tuscan Chicken Pasta saves the day whenever I need a quick dinner win. Everyone loves how the juicy chicken mingles with those tangy sun dried tomatoes and wilted spinach, all wrapped up in that velvety sauce. There's nothing better than tossing everything together in a single pot after a tough day and having food on the table in 30 minutes flat. I always smile watching my little ones gobble up their greens without a single word of protest.
An Absolute Home Run Dish
This pasta creation has rescued my family dinners more times than I can count. The smooth sauce packed with Italian-inspired tastes brings fancy restaurant vibes straight to your dining room. My hubby typically turns his nose up at pasta dishes but always asks for another helping of this one. And since everything cooks together in one pot, there's barely any cleanup afterward—a total win for this tired parent.
Your Ingredient List
- Chicken: 2 boneless, skinless chicken breasts; hit them with salt and pepper for extra tastiness.
- Pasta: 12 oz penne; they catch that silky sauce so well.
- Spinach: 2 cups baby spinach; brings color and good-for-you stuff.
- Sun-Dried Tomatoes: ½ cup, drained and chopped; they pack a punch of sweet-tart flavor.
- Garlic: 3 cloves, minced; nothing beats the real thing.
- Cheese: 1 cup grated Parmesan; makes the sauce extra dreamy.
- Cream: 1 cup heavy cream; creates that luxurious texture.
- Milk: 1 cup; go with regular or plant-based—your call.
- Seasoning: 1 tsp Italian seasoning; pulls all those Mediterranean flavors together.
- Olive Oil: 2 tbsp; for getting that chicken nice and golden.
- Butter: 2 tbsp unsalted; adds a touch of richness to start things off.
Cooking Time
- Prep Your Chicken
- Sprinkle your chicken with salt and pepper then cook it in olive oil until golden and done. Slice it up when it cools a bit and put it aside for later.
- Build Your Flavors
- Using that same pot drop in your butter then toss in the garlic sun dried tomatoes and Italian seasoning. Let it all cook until your house smells absolutely incredible.
- Get Saucy
- Add your cream milk Parmesan and pasta all at once. Let everything bubble away while you stir occasionally until the pasta feels just right when you taste it.
- Mix Everything Together
- Toss your sliced chicken back in and add fresh spinach watching as everything transforms into a mouthwatering meal.
Switch Things Up
I'll throw in some sliced mushrooms or swap out spinach for chopped kale when I'm feeling adventurous. If you're trying to cut back on calories try using coconut cream instead of the heavy stuff. When your sauce gets too thick just splash in a bit of the pasta cooking water to loosen things up.
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Leftovers Magic
This dish tastes even better the next day after sitting in the fridge overnight. I usually cook extra and stick portions in the freezer for those crazy busy evenings. When you want to eat it again just warm it slowly on low heat and stir it well to get that smooth creamy texture back.
Frequently Asked Questions
- → Can I throw in other veggies?
Sure, try adding mushrooms, kale, roasted squash, or some extra spinach to switch things up and add more nutrients!
- → What about a healthier cream substitute?
Lighten it up with coconut cream or low-fat milk, but the sauce might not be as thick and rich as it would with heavy cream.
- → How long will this last in the fridge?
Pop it in an airtight container and it'll stay good for 3-4 days in the fridge. Freeze it for up to 6 months if you want to save some for later.
- → What’s the best reheating method after freezing?
Let it thaw in the fridge overnight, then warm it slowly on the stove. If the sauce separates a bit, just keep stirring as you heat it.
- → Which pasta shape works better here?
Pick short pasta like penne or macaroni, as these shapes hold onto the creamy sauce beautifully.