Best Creamy One Pot Tuscan Chicken Pasta Recipe – Learn like a Pro:- You may delight in the rich flavours of Tuscany by preparing this delectable and creamy Tuscan chicken pasta recipe in only one pot. This recipe allows you to enjoy the authentic flavours of Tuscany.
Best Creamy One Pot Tuscan Chicken Pasta Recipe – Learn like a Pro
Due to the fact that it is loaded with aromatic herbs, tender chicken, sun-dried tomatoes, and a creamy sauce, this dish is an excellent choice for any dinner table because it is both cosy and elegant. In addition to this, it is easy to prepare and requires only a single pot, which cuts down on the amount of time spent cleaning up and improves the amount of pleasure that is received.
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups chicken broth
- 8 ounces (225g) penne pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- Fresh basil leaves for garnish (optional)
Also see : Mediterranean Sheet Pan Chicken Recipe – Know the Secret Tips
Instructions
Prepare the olive oil by heating it in a big pan or a large pot over medium heat. In approximately five to six minutes, add cut chicken breasts and cook them until they are browned on all sides. The chicken should be removed from the pot and placed aside. Include chopped onion and garlic that has been minced in the same pot.
Saute for around two to three minutes, or until the vegetables have become fragrant and softened. Add the dried oregano, basil, thyme, salt, and pepper, and continue to cook for one more minute after stirring. Add sun-dried tomatoes that have been chopped to the pot and continue to cook for an additional one to two minutes.
After adding the chicken broth, bring the mixture to a simmer. After adding the penne pasta to the saucepan, cook it until it reaches the al dente stage per the instructions on the package, stirring it occasionally. After the pasta has been cooked, turn the heat down to a low setting and mix in the heavy cream and grated Parmesan cheese until the sauce takes on a creamy consistency and is thoroughly blended.
Back into the pot, add the chicken that has been cooked, along with the fresh spinach leaves. Make sure to stir the spinach gently until it wilts and the chicken is completely cooked through. The dish should be removed from the heat and, if wanted, garnished with fresh basil leaves.
NutritionÂ
- Serving Size: 1/4 of recipe
- Calories: 630
- Total Fat: 33 g
- Saturated Fat: 16 g
- Cholesterol: 155 mg
- Sodium: 840 mg
- Total Carbohydrates: 41 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Protein: 43 g
Tips
If you want the greatest flavour, use sun-dried tomatoes that are packed in oil and of good quality. If you want to make this recipe suitable for vegetarians, you can easily remove the chicken stock and replace it with vegetable broth.
To add a touch of fire, sprinkle some crushed red pepper flakes on top. It is possible to keep leftovers in the refrigerator for up to three days if they are stored in an airtight container. In order to serve, reheat the dish in a microwave or on the stove top in a gentle manner.
FAQ
Q.1) Can I use bone-in chicken instead of boneless chicken breasts?
This recipe is suitable for bone-in chicken breasts or thighs, so feel free to use either. Please be careful to adjust the cooking time appropriately in order to guarantee that the chicken is cooked through completely.
Q.2) Can I use dried spinach instead of fresh spinach?
Although fresh spinach is favoured due to its flavour and texture, dried spinach can be used in a pinch if no fresh spinach is available. The dried spinach should be rehydrated in accordance with the directions provided on the package before it is added to the recipe.
