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One Pot Creamy Tuscan Chicken Pasta: Easy 30-Minute Dinner

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This one pot creamy Tuscan chicken pasta is a quick, comforting weeknight dinner that comes together in just 30 minutes with minimal cleanup. Tender chicken, sun-dried tomatoes, spinach, and a velvety Parmesan cream sauce coat every noodle for a meal that feels special but requires little effort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes, drained and chopped (preferably oil-packed)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream (full-fat)
  • 12 ounces short pasta (penne, rotini, or farfalle)
  • 3 cups fresh spinach
  • ½ cup freshly grated Parmesan cheese
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan for serving

Instructions

  1. Season the chicken: Pat chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and garlic powder. Let sit at room temperature for about 10 minutes.
  2. Brown the chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Place chicken thighs in the pot (work in batches if needed) and cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside (chicken will not be fully cooked).
  3. Sauté aromatics: Reduce heat to medium. Add minced garlic and stir for about 30 seconds until fragrant. Add chopped sun-dried tomatoes, oregano, and red pepper flakes. Stir, scraping up any browned bits from the bottom of the pot.
  4. Build the sauce: Pour in chicken broth and bring to a gentle boil. Scrape up remaining browned bits. Let simmer for 2 minutes.
  5. Add pasta and cream: Stir in heavy cream, then add uncooked pasta. Stir to submerge pasta. Nestle browned chicken thighs back into the pot along with any accumulated juices.
  6. Simmer until tender: Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 12-15 minutes, stirring once halfway through, until pasta is tender and most liquid is absorbed into a creamy sauce.
  7. Add spinach and cheese: Remove pot from heat. Stir in fresh spinach until wilted (about 1 minute). Sprinkle in grated Parmesan and stir until melted and incorporated.
  8. Rest and serve: Let pasta rest for 2-3 minutes before serving. Garnish with fresh basil or parsley and extra Parmesan.

Notes

For best results, use chicken thighs as they stay juicier. If pasta absorbs all liquid before fully cooked, add a splash more broth or water. Let the dish rest for 2-3 minutes before serving to allow sauce to thicken. Leftovers keep in the refrigerator for up to 4 days; reheat with a splash of broth or milk.

Nutrition

Keywords: one pot pasta, creamy Tuscan chicken, 30 minute dinner, weeknight dinner, chicken pasta, sun-dried tomato pasta, easy dinner recipe

Find it online: https://zorbmeal.com/one-pot-creamy-tuscan-chicken-pasta-easy-30-minute-dinner/