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