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One-Pot Creamy Tuscan Chicken Pasta is cooked in one pot, even the pasta, and a wonderful, creamy sauce with spinach and sundried tomatoes, in 30 minutes.
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One-Pot Creamy Tuscan Chicken Pasta

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Main Course, Weeknight
Cuisine: American
Servings: 4 servings
Author: Eden Westbrook

Ingredients

  • 6 boneless skinless chicken thighs, cut in half
  • 2 tablespoon olive oil
  • ½ yellow onion small dice
  • Kosher Salt and Freshly Cracked Black Pepper
  • 3 cloves garlic minced
  • 2 teaspoon Italian seasoning
  • ¼ teaspoon red pepper
  • 3 cups milk
  • 1 cup low sodium chicken stock
  • 4 servings fettuccini pasta
  • ¼ cup sun dried tomatoes cut into slivers
  • 1 cup fresh baby spinach leaves
  • ½ cup parmesan cheese shredded or grated

Instructions

  • In a large skillet over medium-high, add in olive oil, chicken thighs, and onion and cook for 5 minutes, cooking chicken on each side to brown. Season thighs and onions with 2 teaspoon kosher salt and 1 teaspoon black pepper.
  • After five minutes, add in garlic, italian seasoning, and red pepper flakes and cook for one minute til garlic is fragrant.
  • Turn heat to high and pour in milk and chicken stock. Add pasta and cook until done (egg fettuccini was done in about 9 minutes) be careful about over flow (a wooden spoon over the top of the pot helps).
  • Once pasta is cooked and the liquid has significantly reduced, add in tomatoes and spinach. Mix in and cook until spinach begins to wilt.
  • Add in parmesan cheese and stir in until melted and sauce is thickened.
  • Serve hot.