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To make One-Pot Tuscan Chicken Pasta, you will need: - 2 tablespoons olive oil - 1 pound chicken breasts, diced - 1 teaspoon Italian seasoning - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup sun-dried tomatoes, chopped - 3 cups chicken broth - 12 ounces penne pasta - 1 cup heavy cream - 2 cups fresh spinach - 1 cup grated Parmesan cheese - 1/4 cup fresh basil, chopped (for garnish) Each of these ingredients adds a key flavor to the dish. The chicken gives it a hearty base. The sun-dried tomatoes add a burst of flavor. The cream makes the sauce rich and creamy. You can enhance your dish with these optional items: - Red pepper flakes for heat - Fresh garlic for a stronger taste - Lemon juice for brightness - Kalamata olives for a salty kick These ingredients can change the taste and make your meal unique. You can mix and match to find your favorite version. If you don't have an ingredient, you can substitute with these options: - Chicken breasts can be swapped for chicken thighs. - Heavy cream can be replaced with half-and-half or coconut cream. - Sun-dried tomatoes can be substituted with fresh cherry tomatoes. - Penne pasta can be switched for any pasta shape you like. These substitutions keep the dish tasty while using what you have at home. Don’t be afraid to experiment and find what works best for you! To start, gather all your ingredients. You will need: - 2 tablespoons olive oil - 1 pound chicken breasts, diced - 1 teaspoon Italian seasoning - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup sun-dried tomatoes, chopped - 3 cups chicken broth - 12 ounces penne pasta - 1 cup heavy cream - 2 cups fresh spinach - 1 cup grated Parmesan cheese - 1/4 cup fresh basil, chopped (for garnish) Next, measure your olive oil and place it in a large pot. Dice the chicken into bite-sized pieces. This helps the chicken cook evenly. Heat the olive oil over medium heat. Once the oil is hot, add the diced chicken. Season it with Italian seasoning, garlic powder, salt, and pepper. Sauté the chicken for about 5 to 7 minutes. Cook until it's browned and no longer pink. Now, stir in the chopped sun-dried tomatoes. Let this cook for another 2 minutes. This adds flavor and color to your dish. Pour in the chicken broth and bring the mixture to a boil. Once it boils, add the penne pasta. Stir it well so the pasta is covered in broth. Lower the heat, cover the pot, and let it simmer for 12 to 15 minutes. Stir occasionally to stop the pasta from sticking. Check if the pasta is al dente before moving on. Once the pasta is cooked, stir in the heavy cream. Then, add the fresh spinach. Stir until the spinach wilts. This will take just a minute. Now, remove the pot from the heat. Mix in the grated Parmesan cheese until it melts and creates a creamy sauce. Taste the dish. You can add more salt and pepper if you like. Serve the pasta hot. Garnish with chopped fresh basil for a nice touch. Enjoy your meal! To make One-Pot Tuscan Chicken Pasta, keep these tips in mind: - Use a large pot or Dutch oven. This gives enough space for pasta and sauce. - Heat the olive oil until it's hot, but not smoking. This helps brown the chicken. - Stir often to cook the chicken evenly. This way, it’s juicy and tasty. No one likes sticky pasta. Here’s how to keep it from clumping: - Stir the pasta while it cooks. This helps separate the pieces. - Make sure the pot has enough liquid. The chicken broth should cover the pasta well. - If you notice sticking, add a splash of water or broth. Stir it until it loosens up. Enhancing flavors can take your dish to the next level. Here are some ideas: - Add a squeeze of lemon juice for a fresh, bright taste. - Toss in some crushed red pepper for heat. - Top with more fresh basil or even a sprinkle of lemon zest before serving. - Try using different herbs, like oregano or thyme, to change the flavor profile. {{image_2}} You can easily make this dish vegetarian. Instead of chicken, use diced mushrooms or zucchini. Both add great flavor and texture. You could also include chickpeas for protein. Swap the chicken broth for vegetable broth for a full veggie meal. Toss in some artichokes for a tasty twist. This gives you a rich, hearty dish without meat. To make this meal dairy-free, replace heavy cream with coconut cream or cashew cream. You can blend soaked cashews with water to get a smooth mix. For cheese, use nutritional yeast or a dairy-free cheese blend. These swaps keep the dish creamy while catering to dairy-free diets. Check the labels to ensure they fit your needs. While penne works great, feel free to switch to other pasta types. Fusilli, farfalle, or rigatoni can all be tasty options. Whole grain or gluten-free pasta can also work well. Just remember to adjust cooking time based on the pasta type you choose. Each type brings its own unique texture and flavor to the dish. To store leftovers, let the pasta cool down first. Then, scoop it into an airtight container. Seal it tightly to keep out air. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you want to reheat, take the pasta out of the fridge. Place it in a pot over low heat. Add a splash of chicken broth or cream to prevent drying. Stir often until it’s hot. If you use a microwave, put it in a bowl and cover it. Heat it for one to two minutes, stirring halfway. To freeze the pasta, use a freezer-safe container. Make sure to leave some space at the top. The pasta will expand as it freezes. Label the container with the date so you know when you made it. It can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this dish ahead of time. Cook the pasta and chicken as directed. Once done, let it cool. Store it in the fridge for up to three days. When you're ready to eat, reheat it on the stove. If the pasta seems dry, add a splash of broth or cream. To spice up your dish, add red pepper flakes. Start with a pinch and taste as you go. You can also use spicy Italian sausage instead of chicken. Another option is to add diced jalapeños or a dash of hot sauce while cooking. Balance the heat with a bit of extra cream. This dish pairs well with a simple green salad. A side of garlic bread also complements it nicely. For a light touch, try serving it with steamed veggies. You can also serve it with a glass of white wine, like Pinot Grigio, to enhance the meal. This blog covered all you need for One-Pot Tuscan Chicken Pasta. We listed key ingredients and fun options to add flavor. I shared step-by-step instructions from prep to final touches. Helpful tips ensure great cooking and no sticking. You learned tasty variations, including vegetarian and dairy-free choices. Lastly, I shared how to store leftovers to enjoy later. Now, you're ready to make this dish a favorite!

One-Pot Tuscan Chicken Pasta

Savor the flavors of Italy with this easy One-Pot Tuscan Chicken Pasta recipe! Packed with juicy chicken, sun-dried tomatoes, and fresh spinach, this creamy dish is ready in just 30 minutes and requires minimal cleanup. Perfect for busy weeknights, it's a dish your family will love. Click through to discover the full recipe and make a delicious meal tonight that will transport your taste buds to Tuscany!
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Ingredients
  

2 tablespoon olive oil

1 pound chicken breasts, diced

1 teaspoon Italian seasoning

1 teaspoon garlic powder

Salt and pepper to taste

1 cup sun-dried tomatoes, chopped

3 cups chicken broth

12 ounces penne pasta

1 cup heavy cream

2 cups fresh spinach

1 cup grated Parmesan cheese

1/4 cup fresh basil, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat.

    Add the diced chicken breast to the pot, season with Italian seasoning, garlic powder, salt, and pepper. Sauté for about 5-7 minutes, until the chicken is browned and cooked through.

      Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.

        Pour in the chicken broth and bring the mixture to a boil.

          Add the penne pasta to the pot, stirring well to combine. Reduce the heat to low, cover, and let it simmer for about 12-15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

            Once the pasta is cooked, stir in the heavy cream and fresh spinach until the spinach wilts.

              Remove the pot from the heat and mix in the grated Parmesan cheese until melted and creamy.

                Taste and adjust seasoning if necessary, adding more salt and pepper as desired.

                  Serve hot, garnished with chopped fresh basil.

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