Inspired by Tuscan chicken pasta, this Creamy Chicken, Mushroom, Sun Dried Tomato, and Spinach Pasta is made in one pot and in around 30 minutes. Make it for dinner tonight!
Why You’ll Love This Chicken, Mushroom, Sun Dried Tomato, and Spinach Pasta
- One pot pasta = less dishes to wash. What’s not to like about that?
- It’s creamy and full of flavour.
- Packed with vegetables.
- Quick and easy to make! It’s cooked in less than 30 minutes so it’s a great last minute pasta dinner idea.
What You’ll Need
- olive oil
- onion
- garlic
- sun dried tomato – see the image below for the type of sun dried tomatoes I used
- mushroom – sliced bella mushrooms
- chicken – boneless skinless chicken breasts
- dried basil
- paprika – smoked or sweet paprika is fine
- chicken stock
- cream
- pasta
- parmesan
- spinach
How To Make This Creamy Tuscan Chicken Pasta
- In a large pot or dutch oven, coat the bottom of the pot with olive oil over medium heat and add in the diced onions and garlic. Stir and let the onions sweat for a minute.
- Add in the sun dried tomato and mushrooms. Stir, then make a “hole” in the middle of the pot and add the chicken cubes with dried basil and paprika.
- Quickly brown the chicken on each side for 1-3 minutes each. Depending on the thickness of the chicken.
- Add in chicken stock and cream to the pot alongside the pasta and bring to a boil.
- Lower the heat back down to a simmer and let the pasta cook for 10-12 minutes, stirring occasionally so nothing gets stuck to the bottom. Most of the liquid should be absorbed by this time.
- Add in the parmesan and spinach, stir, and let cook for another 1-3 minutes or until the pasta has cooked through and the leftover liquid has turned into a creamy sauce.
- Serve with a bit of extra parmesan on top if you desire.
Recipes Variations
- Chicken breasts can be swapped with chicken thighs.
- Spinach can be swapped with another leafy green if desired.
Tips and Notes
- The chicken cubes only need to be quickly browned on each side as it’ll continue to cook alongside the pasta after.
- If you are worried about overcooking your chicken, you could cook your chicken cubes first in olive oil then set it aside to be added back in at the end.
- If your pasta needs more liquid, add 1/4 cup. If you find that your pasta has too much liquid, let the liquid cook off for longer or add additional parmesan cheese to thicken the sauce.
- Leftover Tuscan chicken pasta can be reheated on the stovetop or microwave.
Creamy Tuscan Chicken Pasta
Yield:
5
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Inspired by Tuscan chicken, this Creamy Chicken, Mushroom, Sun Dried Tomato, and Spinach Pasta is made in one pot and in around 30 minutes. Make it for dinner tonight!
Ingredients
- 2 tbsp olive oil
- 1/2 onion, diced
- 5 cloves garlic, minced
- 85g sun dried tomato
- 227g sliced mushrooms
- 3 boneless skinless chicken breasts, cubed
- 1 tbsp dried basil
- 1 tbsp paprika
- 1.5 cup chicken stock
- 1 cup heavy cream
- 2 cup rigatoni pasta
- 1 cup parmesan
- 5 oz spinach
Instructions
- In a large pot or dutch oven, coat the bottom of the pot with olive oil over medium heat and add in the diced onions and garlic. Stir and let the onions sweat for a minute.
- Add in the sun dried tomato and mushrooms. Stir, then make a “hole” in the middle of the pot and add the chicken cubes with dried basil and paprika.
- Quickly brown the chicken on each side for 1-3 minutes each. Depending on the thickness of the chicken.
- Add in chicken stock and cream to the pot alongside the pasta and bring to a boil.
- Lower the heat back down to a simmer and let the pasta cook for 10-12 minutes, stirring occasionally so nothing gets stuck to the bottom. Most of the liquid should be absorbed by this time.
- Add in the parmesan and spinach, stir, and let cook for another 1-3 minutes or until the pasta has cooked through and the leftover liquid has turned into a creamy sauce.
- Serve with a bit of extra parmesan on top if you desire.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving:Calories: 619Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 134mgSodium: 572mgCarbohydrates: 43gFiber: 6gSugar: 11gProtein: 40g
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