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Our One-Pot Tuscan Chicken Pasta has turned into the perfect dinnertime solution. Everyone at our table loves how the juicy chicken mixes with those tangy sun dried tomatoes and wilted spinach swimming in that velvety sauce. Nothing feels better after a busy day than tossing everything into a single pot and having a meal ready in about 30 minutes. I always smile watching my children gobble up their greens without a single fuss.
The Ultimate Crowd Pleaser
This dish has come to my rescue more times than I can count. The luscious sauce packed with Italian goodness brings fancy restaurant flavors straight to your home. My husband typically avoids pasta dishes but always wants extra helpings of this one. And since everything cooks together in one pot, there's hardly any cleanup – something any busy parent can appreciate.
What You'll Need
- Chicken: 2 boneless, skinless chicken breasts; hit them with salt and pepper for extra taste.
- Pasta: 12 oz penne; they're great for catching all that yummy sauce.
- Spinach: 2 cups baby spinach; brings color and good stuff your body needs.
- Sun-Dried Tomatoes: ½ cup, drained and chopped; they add that sweet-tart punch.
- Garlic: 3 cloves, minced; use fresh for the best taste kick.
- Cheese: 1 cup grated Parmesan; gives the sauce that wonderful nutty flavor.
- Cream: 1 cup heavy cream; makes everything wonderfully silky.
- Milk: 1 cup; pick your favorite kind, dairy works just like non-dairy.
- Seasoning: 1 tsp Italian seasoning; boosts those Mediterranean vibes.
- Olive Oil: 2 tbsp; for getting that chicken nice and golden.
- Butter: 2 tbsp unsalted; for cooking your flavorful bits and making everything richer.
Simple Cooking Steps
- Begin with the Protein
- Sprinkle your chicken breasts with salt and pepper then cook in olive oil until golden outside. After they're done cut them into slices and put them aside for later.
- Build Your Flavor Foundation
- Using that same pot drop in your butter then mix in garlic sun dried tomatoes and Italian seasoning. Let everything cook until your whole house smells wonderful.
- Get That Creamy Goodness
- Add your cream milk and Parmesan with the pasta. Let it all bubble together giving it a stir every now and then until the pasta feels just right when you bite it.
- Finish Your Masterpiece
- Toss the chicken back in and add your fresh spinach watching as everything transforms into a delicious meal right before your eyes.
Tweak It Your Way
I sometimes throw in some sliced mushrooms or use kale instead of spinach for something different. If you're counting calories try coconut cream instead of the heavy stuff. When the sauce gets too thick just add a bit of the pasta cooking water to loosen things up.
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Enjoy Leftovers Later
This pasta stays delicious in the fridge for easy meals throughout your week. I often cook extra and pop portions in the freezer for those crazy busy evenings. When you want to eat it again just warm it slowly on the stove and stir it well to bring back that amazing creamy texture.
Recipe FAQs
- → Can I toss in more veggies?
Sure, mushrooms, kale, extra spinach, or even butternut squash would be great here. Play around with the veggies you like!
- → Could I swap out the cream?
You can go with coconut cream or lower-fat options, but the end result will be less rich and not as thick as the heavy cream version.
- → How long can I store leftovers?
Pop any leftovers into a sealed container and they’ll last 3 or 4 days in the fridge. Freezing is also possible for up to 6 months.
- → What’s the trick to reheating after freezing?
Let it defrost in the fridge overnight, then gently heat it up. Stir a bit if the sauce separates to smooth it out again.
- → What’s the best pasta for this?
Try penne, macaroni, or similar shapes. They’re great at holding onto that creamy sauce for every bite.