Creamy One-Pot Tuscan Chicken Pasta

A pot of creamy Tuscan chicken pasta with rigatoni, spinach, and sundried tomatoes.

This creamy one-pot Tuscan Chicken Pasta has tender browned chicken, rigatoni, and baby spinach in a rich sundried-tomato cream sauce. An easy weeknight dinner!

Course Main Course

Cuisine Italian

Keyword Tuscan Chicken Pasta

Prep Time 20

Cook Time 30

Servings servings

Calories 788kcal

Author Jason Decker

Ingredients

For the chicken:

1 & 1/2 pounds boneless skinless chicken breasts
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons olive oil
2 tablespoons salted butter

For the pasta:

8 ounces canned sundried tomatoes drained and roughly chopped
4 cloves garlic minced
2 tablespoons prepared pesto
1 cup unsalted chicken stock
2 cups heavy cream
2 cups baby spinach
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup grated parmesan cheese plus more for garnish
8 ounces rigatoni or other short pasta cooked al dente

Instructions

Cut the chicken into bite-sized pieces and place it in a medium bowl. Toss the chicken with the salt, pepper, garlic powder, and onion powder.
1 & 1/2 pounds boneless skinless chicken breasts, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
In a dutch oven over medium heat, add the olive oil and the butter. Add the chicken in 3 batches to lightly golden brown it and ensure it is cooked. About 5 minutes per batch. Once cooked, place the chicken on a plate and set it aside.
2 tablespoons olive oil, 2 tablespoons salted butter
Add the sundried tomatoes, garlic, and pesto to the pan, stir to combine, and cook until fragrant, about 1 minute.
8 ounces canned sundried tomatoes, 4 cloves garlic, 2 tablespoons prepared pesto
Add the chicken stock and scrape any bits off the bottom of the pan. Add the cream.
1 cup unsalted chicken stock, 2 cups heavy cream
Bring to a simmer. Add the baby spinach, salt, and pepper, stir it in and let the spinach wilt in the sauce.
2 cups baby spinach, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
Add the cooked chicken, parmesan cheese, and cooked rigatoni. Stir to combine and coat everything in the sauce.
1/2 cup grated parmesan cheese, 8 ounces rigatoni or other short pasta
Bring back to a simmer, occasionally stirring until everything is heated through. Serve immediately with more parmesan cheese for garnish.

Notes

Don’t Overcook the Pasta: Cook it al dente so it holds up in the sauce.
Brown the Chicken Well: This adds more flavor to the dish.
Stir Frequently: To prevent the sauce from sticking to the bottom of the pan.
Use Fresh Ingredients: Fresh spinach and garlic make a big difference in taste.
Adjust the Seasoning: Taste and adjust the salt and pepper as needed.
Garnish Generously: A little extra parmesan and fresh herbs add a great finishing touch.

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