One Pot Creamy Tuscan Chicken Pasta

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 pound Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 teaspoon Salt (plus extra for pasta water)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika (sweet or smoked)
• 1 teaspoon Italian Seasoning
• 1 medium Onion (diced)
• 1/4 cup Sun‑dried Tomatoes (chopped, oil‑packed preferred)
• 14 ounce Canned Diced Tomatoes (no‑salt added if possible)
• 1 teaspoon Italian Mixed Herbs
• 1 cup Vegetable Stock (low‑sodium)
• 1 cup Double Cream (heavy whipping cream, not light)
• 8 ounce Fusilli Pasta (dry weight)
• 2 cups Spinach (fresh, roughly chopped)
• 2 tablespoons Fresh Parsley (chopped, optional but recommended)

Instructions

1. Season and Sear the Chicken

   Heat 1 tbsp olive oil in the pot over medium‑high heat. Toss the chicken pieces with salt, black pepper, onion powder, garlic powder, paprika and Italian seasoning, then add to the pot. Cook, stirring occasionally, until browned on all sides but not fully cooked through.

   Time: PT7M

   Temperature: Medium‑high

2. Set Chicken Aside and Sauté Onion

   Remove the chicken to a plate and set aside. Add the remaining 1 tbsp olive oil and the diced onion to the same pot. Sprinkle a pinch of salt to draw out moisture and sauté until the onion becomes translucent and lightly golden.

   Time: PT5M

   Temperature: Medium

3. Add Sun‑Dried Tomatoes

   Stir in the chopped sun‑dried tomatoes and cook for about 2 minutes until they release their aroma.

   Time: PT2M

   Temperature: Medium

4. Create the Creamy Base

   Add the canned diced tomatoes, Italian mixed herbs, vegetable stock and double cream. Stir well and bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium

5. Cook the Pasta

   Add the dry fusilli pasta and a pinch of salt to the simmering sauce. Reduce heat to medium‑high and cook, stirring occasionally, for 10‑12 minutes until the pasta is al dente and the sauce has thickened.

   Time: PT12M

   Temperature: Medium‑high

6. Add Spinach and Paprika

   Stir in the fresh spinach, a sprinkle of paprika, and let the spinach wilt, about 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Re‑heat the Chicken

   Return the browned chicken pieces to the pot and mix through. Cook for another 2 minutes just to heat the chicken through.

   Time: PT2M

   Temperature: Medium

8. Finish with Fresh Parsley

   Remove the pot from heat, sprinkle chopped fresh parsley over the top, give a final stir, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

58 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Chicken Breast: turkey breast, boneless pork tenderloin
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Onion Powder: fresh minced onion
• Instead of Garlic Powder: fresh minced garlic
• Instead of Paprika: smoked paprika, chili powder
• Instead of Italian Seasoning: dried oregano and basil mix
• Instead of Onion: shallot
• Instead of Sun‑dried Tomatoes: regular tomatoes, finely chopped
• Instead of Canned Diced Tomatoes: fresh ripe tomatoes, blended
• Instead of Italian Mixed Herbs: dried oregano, basil, thyme blend
• Instead of Vegetable Stock: chicken stock, water with bouillon
• Instead of Double Cream: half‑and‑half, full‑fat coconut milk for dairy‑free
• Instead of Fusilli Pasta: penne, gluten‑free fusilli
• Instead of Spinach: kale, baby arugula
• Instead of Fresh Parsley: fresh basil

Equipment Needed

• Large Pot or Deep Skillet
• Wooden Spoon or Silicone Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Colander (optional)

Critical Steps — Do Not Skip

• Season and brown the chicken without overcooking.
• Maintain a gentle simmer after adding cream to prevent curdling.
• Cook the fusilli until al dente; overcooking makes the dish mushy.
• Re‑heat the chicken only briefly to keep it juicy.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for richer flavor.
• Add a squeeze of lemon juice just before serving for a bright finish.
• If you like a little heat, stir in a pinch of red‑pepper flakes with the paprika.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if the sauce thickens.

Freezer: Not recommended because the pasta may become mushy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Seasoned chicken can be marinated up to 4 hours ahead and refrigerated.
• The creamy sauce base (tomatoes, stock, cream) can be prepared a day in advance and stored separately.

Frequently Asked Questions