One-Pot Creamy Tuscan Chicken Pasta
20min
35min
4
680
Chef's Note
For the best flavor development, use a dry white wine like Pinot Grigio or Sauvignon Blanc. If you prefer not to use wine, substitute with additional chicken broth and a squeeze of lemon juice. The pasta will continue to absorb liquid as it sits, so serve promptly or add a splash of broth when reheating leftovers to maintain the creamy consistency.
Tags
Ingredients
1.5 pounds boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium shallots
4 cloves garlic cloves
1/2 cup sun-dried tomatoes in oil
1/3 cup white wine
3 cups chicken broth
12 ounces fettuccine pasta
1 cup heavy cream
3/4 cup parmesan cheese
4 cups baby spinach
1/4 cup fresh basil
1/4 teaspoon red pepper flakes
Instructions
- 1
Cut the chicken breasts into 1-inch pieces. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning.
- 2
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown on all sides but not fully cooked through. Transfer to a plate.
- 3
In the same pot, add butter. Once melted, add finely diced shallots and cook for 2-3 minutes until softened.
- 4
Add minced garlic and cook for 30 seconds until fragrant. Stir in drained and chopped sun-dried tomatoes.
- 5
Pour in white wine and scrape up any browned bits from the bottom of the pot. Let simmer for 2 minutes to reduce slightly.
- 6
Add chicken broth, remaining Italian seasoning, salt, and pepper. Bring to a boil.
- 7
Break the fettuccine in half and add to the pot, making sure it's submerged in the liquid. Return the chicken to the pot. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
- 8
When pasta is al dente and chicken is cooked through, reduce heat to low. Stir in heavy cream and grated parmesan cheese until melted and smooth.
- 9
Add the baby spinach in batches, stirring until wilted. Taste and adjust seasoning if needed.
- 10
Remove from heat and let stand for 5 minutes to allow the sauce to thicken.
- 11
Garnish with torn fresh basil leaves and a sprinkle of red pepper flakes before serving.
Nutrition Information (per serving)
680
42g
48g
35g
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