This tuscan chicken pasta is a rich and creamy pasta dish made with red bell peppers, sun-dried tomatoes and spinach. You'll be happy to hear that it's a one pot meal that you can make in under an hour.
Looking for more pasta recipes? Try my beef stroganoff, cajun shrimp pasta, lemon basil chicken pasta or stovetop mac and cheese.
This recipe was first published on 09/12/2022.
If you want a super delicious, restaurant quality dinner then this tuscan chicken pasta is for you. It tastes just like something you would order out but much more healthy!
Tuscan chicken usually consists of a creamy sauce, paired with spinach and sun-dried tomatoes.
This recipe starts by par cooking chicken breasts, making the sauce then adding all of the ingredients back into the pot and cooking on low until the pasta is done. I love cooking pasta right in the sauce, it saves so much time (and less cleanup)!
Some of my favorite one pot dishes are one pot chicken parmesan, easy stovetop gnocchi and one pot lasagna soup.
If you asked me what my absolute favorite thing about this recipe is, it would be the rich and creamy sauce with the tomato flavors.
Ingredients
- Chicken Breast: You could also use chicken thighs or chicken tenders.
- Italian Herb Seasoning, Garlic Powder, Onion Powder, Paprika, Salt, Pepper: Seasonings added to enhance the flavor of the dinner.
- Olive Oil: Used for sautéing the chicken.
- Onion: You could use a yellow onion or sweet yellow onion.
- Red Bell Pepper: Red bell peppers are going to be the sweetest, I wouldn't use anything but a red bell pepper.
- Roma Tomatoes: Fresh chopped tomatoes.
- Sun-Dried Tomatoes: Sun-dried tomatoes are exactly what they sound like, fresh tomatoes that have been dried out in the sun so the moisture get's sucked out of them.
- Tomato Paste: Enhances the tomato flavor.
- Chicken Broth, Water: Used for the base of the sauce and to cook the pasta in.
- Orecchiette Pasta: Pasta shape that looks like bubbled up circles.
- Fresh Spinach: In a pinch you could use frozen but fresh spinach has a better, fresher taste.
- Heavy Cream: Makes the sauce rich and creamy.
- Basil: This fresh herb adds nice flavor.
- Parmigiano Reggiano Cheese: Used for the creamy sauce.
How To Make Tuscan Chicken Pasta
Mix together the Italian herb seasoning, salt, pepper, garlic powder, onion powder and paprika. Fillet the chicken and cover all of the pieces with the seasoning mixture.
Heat the olive oil in a pan and sear both sides of the chicken for 2 minutes. Remove the chicken to a plate.
To the pan add the onion, bell pepper, roma tomatoes, sun-dried tomatoes and tomato paste. Sauté for 3-4 minutes.
Stir in the chicken broth, water and orecchiette pasta. Bring to a boil. Add the chicken on top, cover with a tight fitting lid, reduce heat to low and simmer for 4 minutes.
Remove the lid and take the chicken out. Mix in the spinach, heavy cream, basil and parmigiano cheese. Place the chicken back on top and continue cooking for 5 more minutes or until pasta is al dente.
Tuscan Chicken Pasta
This tuscan chicken pasta is a rich and creamy pasta dish made with red bell peppers, sun-dried tomatoes and spinach. You'll be happy to hear that it's a one pot meal that you can make in under an hour.
Ingredients
- 1lb chicken breast - fillet each to leave you with 4 cutlets
- 1 tsp Italian herb seasoning
- 1 tsp kosher salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- 1 tbsp olive oil
- ½ onion, chopped
- 1 red bell pepper, chopped
- 2 roma tomatoes, chopped large
- ⅓ c sun dried tomatoes, chopped
- 1 tbsp tomato paste
- 2 c chicken broth
- 1 ¼ c cup water
- 8 oz orecchiette pasta
- 2 big handfuls fresh spinach
- ½ c heavy cream
- 5 basil leaves garnish, chopped
- ½ c grated parmigiano reggiano cheese
Instructions
- Mix together the Italian herb seasoning, salt, pepper, garlic powder, onion powder and paprika. Fillet the chicken and cover all of the pieces with the seasoning mixture.
- Heat the olive oil in a pan and sear both sides of the chicken for 2 minutes. Remove the chicken to a plate.
- To the pan add the onion, bell pepper, roma tomatoes and sun-dried tomatoes. Sauté for 3-4 minutes. Stir in the tomato paste, chicken broth, water and orecchiette pasta. Bring to a boil. Add the chicken on top, cover with a tight fitting lid, reduce heat to low and simmer for 4 minutes.
- Remove the lid and take the chicken out. Mix in the spinach, heavy cream, basil and parmigiano cheese. Place the chicken back on top and continue cooking for 5 more minutes or until pasta is al dente. Serve.
Notes
Results could vary if you use a different type of pasta, just make sure to check on the dish that the pasta isn't overcooked if you do. All pastas cook at different times.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 145mgSodium: 696mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 38g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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