One Pot Tuscan Chicken Pasta

This SUPER creamy #onepot will quickly become your family’s favorite dinner recipe!

½ cup Parmesan Cheese finely grated
1 Tablespoon flour (optional)
2 Tablespoons olive oil
1 ½ lbs. boneless skinless chicken breasts
2 Tablespoons Italian seasoning
Salt/Pepper to taste
3 cloves garlic minced
1/3 cup sun-dried tomatoes sliced into strips
1 cup chicken broth
1 cup heavy cream can sub half and half
½ lb. pasta of choice I used mafaldine
2 cups fresh spinach
1 cup cherry tomatoes halved (optional)
Grate the Parmesan cheese very finely and set it aside, allowing it to come to room temperature. Toss it with 1 tbsp of flour if desired for a creamier consistency when melted. Season both sides of the chicken generously with Italian seasoning, salt, and pepper. Heat the olive oil over medium-high heat in a large pan. Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside. Set the heat to medium and melt the butter. Add the garlic and sun-dried tomatoes. Cook for 1-2 minutes. Add the chicken broth and heavy cream. Increase heat to bring the sauce to a light bubble, then decrease to medium-low, whisking as you do so.
Gradually whisk in the Parmesan cheese until well-combined. Add the pasta and heat until cooked through, (refer to package instructions for timing). It may take longer as the sauce isn’t boiling. You may cover the pot as the pasta cooks, stirring occasionally. Once the pasta is al dente, add the spinach and cherry tomatoes, stir to combine. The spinach will wilt quickly. Cut the chicken into strips and top the pasta with it. Serve, and enjoy!

Recipes From Nature

Hi, I’m Nina! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal produce and whole foods. Let's get cooking!