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- 2 boneless, skinless chicken breasts, diced - 8 ounces rotini pasta - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - 1 cup heavy cream - 1 cup chicken broth - ½ cup grated Parmesan cheese - Salt and pepper to taste - 3 cloves garlic, minced - Fresh basil leaves for garnish - Additional cheese In this dish, chicken is the star. I love using boneless, skinless chicken breasts. They cook quickly and stay juicy. The rotini pasta is perfect. It holds the creamy sauce well. Cherry tomatoes add a sweet burst of flavor. Spinach brings a nice green touch. For pantry staples, olive oil is essential. It helps to brown the chicken and adds flavor. Italian seasoning brings warmth and depth. Heavy cream makes the sauce rich and creamy. Chicken broth adds more flavor, while Parmesan cheese gives it a salty kick. You can add fresh basil for a lovely aroma and taste. Extra cheese can make it even richer. Choosing these ingredients will elevate your meal. They work together to create a creamy, delicious dish. - Dicing chicken: Start by cutting the chicken into small, bite-sized pieces. This helps cook it evenly. Aim for uniform size to ensure it cooks well. - Mincing garlic: Next, take your garlic cloves and chop them finely. This releases their strong flavor into the dish. Add just three cloves for a nice punch. - Halving cherry tomatoes: Grab the cherry tomatoes and cut them in half. This allows them to burst with flavor as they cook. Their sweetness adds depth to the sauce. - Browning the chicken: In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced chicken, sprinkle with salt, pepper, and Italian seasoning. Cook until the chicken is golden brown, about 5–7 minutes. - Adding garlic and tomatoes: Toss in the minced garlic and cook for 1–2 minutes. Then stir in the halved cherry tomatoes and let them soften for about 2–3 minutes. - Mixing in pasta and cream: Pour in 1 cup of chicken broth and bring it to a simmer. Add 8 ounces of rotini pasta and 1 cup of heavy cream. Stir everything well, cover the pot, and cook for 10–12 minutes. Stir occasionally until the pasta is al dente. - Incorporating spinach and cheese: Once the pasta is done, lower the heat. Stir in 2 cups of baby spinach and ½ cup of grated Parmesan cheese. Mix until the spinach wilts and the cheese melts. - Adjusting seasoning: Taste your dish and add more salt and pepper if needed. This is key for balancing flavors. - Serving the dish: Serve hot and garnish with fresh basil leaves. The basil adds a fresh touch that brightens each bite. Enjoy your creamy Tuscan chicken pasta! To ensure your chicken is cooked through, cut it into small pieces. This helps it cook faster and evenly. Cook the chicken until it is golden brown, about 5-7 minutes. Always check that the inside is no longer pink. Avoid overcooked pasta by checking it a minute early. Pasta should be al dente, which means it should have a little bite. Stir it occasionally as it cooks to prevent sticking. Using fresh herbs makes a big difference. I love adding chopped basil or parsley right before serving. It brightens the dish and adds a fresh taste. For extra kick, sprinkle in some red pepper flakes or add a pinch of smoked paprika. These spices bring out the flavor of the chicken and the creamy sauce. Meal prep can save you time. You can dice the chicken, mince the garlic, and chop the tomatoes a day ahead. Store them in the fridge until you are ready to cook. Utilizing pre-chopped ingredients can also make cooking faster. Look for pre-diced chicken or pre-washed spinach. These small changes can cut your prep time in half. {{image_2}} You can easily swap chicken for other proteins. Shrimp adds a nice touch. It cooks quickly and absorbs flavors well. Sausage is another great choice. It brings rich flavor and a bit of spice. For a vegetarian option, use tofu. Tofu soaks up the creamy sauce well. Just press it first to remove excess moisture. Feel free to choose different pasta shapes. Fusilli, penne, or farfalle all work great. Each shape catches the sauce differently. If you need a gluten-free option, try gluten-free pasta. Many brands offer tasty alternatives that cook nicely without losing texture. Experiment with different cream styles for the sauce. You can use half-and-half or Greek yogurt for a lighter version. For more flavor, try adding a splash of white wine. Another idea is to use vegetable broth instead of chicken broth. It gives the dish a unique taste while keeping it light. To keep your One-Pot Creamy Tuscan Chicken Pasta fresh, use airtight containers. Glass containers work well, but plastic ones are fine too. Ensure the lid seals tightly. Store the leftovers in the fridge. They last about 3-4 days. For reheating, the best methods are on the stove or in the microwave. If using the stove, heat over low to medium heat. Stir often to prevent sticking. If using a microwave, heat in short bursts. This helps avoid overheating. To keep the creaminess, add a splash of chicken broth or cream as you reheat. You can freeze creamy pasta, but it may change texture. To freeze, let it cool completely first. Then, scoop it into freezer-safe bags or containers. Remove as much air as possible. When ready to eat, thaw it in the fridge overnight. Reheat gently on the stove, adding extra cream if needed. Can I make this recipe ahead of time? Yes, you can make this dish ahead of time. Cook it fully, then cool it. Store it in the fridge for up to three days. When ready to eat, simply reheat it on the stove. Add a splash of broth if it seems dry. What can I substitute for heavy cream? If you need a substitute for heavy cream, try using half-and-half or coconut milk. Both options will keep the sauce creamy. For a lighter version, use Greek yogurt or sour cream, but add them slowly to avoid curdling. What to serve with Tuscan chicken pasta? This pasta pairs well with a fresh green salad or garlic bread. A side of roasted vegetables also complements the flavors. For extra flavor, sprinkle some extra Parmesan cheese on top before serving. How to pair this dish with wine? A white wine works best with this dish. Look for a light Pinot Grigio or a crisp Sauvignon Blanc. These wines will enhance the creamy sauce without overpowering it. Is this recipe gluten-free? No, this recipe is not gluten-free because of the rotini pasta. However, you can easily use gluten-free pasta. Just make sure to cook it according to package instructions. Can I make it dairy-free? Yes, you can make this dish dairy-free. Use coconut cream instead of heavy cream and skip the Parmesan. This will give you a creamy texture without any dairy. This blog post covered essential ingredients and easy steps to make a delicious Tuscan chicken pasta. We explored how to prep, cook, and make adjustments for tasty results. I shared tips to enhance flavor and save time. You can even try different proteins and pasta shapes for variety. In the end, this dish is not just about taste but also about flexibility. Enjoy preparing it your way, and make it your family favorite!

One-Pot Creamy Tuscan Chicken Pasta

Indulge in a delightful One-Pot Creamy Tuscan Chicken Pasta that's perfect for busy weeknights! This easy recipe combines tender chicken, cherry tomatoes, and baby spinach in a luscious cream sauce, all cooked in one pot for minimal cleanup. Ready in just 30 minutes, it’s a creamy, flavorful dish your family will love. Click to explore the full recipe and make this comforting meal today!
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Ingredients
  

2 boneless, skinless chicken breasts, diced

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon Italian seasoning

1 cup cherry tomatoes, halved

2 cups baby spinach

1 cup heavy cream

1 cup chicken broth

8 ounces rotini pasta

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.

    Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

      Stir in the cherry tomatoes and cook for another 2-3 minutes until they start to soften.

        Pour in the chicken broth and bring to a simmer.

          Add the rotini pasta and heavy cream to the pot. Stir well to combine, then cover the pot and let it cook for about 10-12 minutes or until the pasta is al dente, stirring occasionally.

            Once the pasta is cooked, reduce the heat to low and stir in the baby spinach and grated Parmesan cheese. Mix until the spinach is wilted and the cheese melts creating a creamy sauce.

              Taste and adjust seasoning with additional salt and pepper as needed.

                Serve hot, garnished with fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4