This one-pot pasta dish is a family-favorite and well-loved by A Month of Dinner chefs! It's the perfect weeknight dinner!
One-Pot Tuscan Chicken Pasta
One-Pot Tuscan Chicken Pasta
Larson Folkerts
4-6
10 minutes
25 minutes
dinner
If you're in need of a delicious weeknight dinner that's sure to be a hit, give this One-Pot Tuscan Chicken Pasta a try! My family loves this and it's one of the most popular recipes from A Month of Dinner! One pot and comes together in about 30 minutes, a win. I shared it as a "sneak peek" recipe before releasing Volume 3, so I thought I'd put it on the blog as well!
Ingredients
2 Tablespoons olive oil
- 1 pound chicken breast tenders, cut into 1" cubes
1 Tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 large shallot, finely chopped
- 3 garlic cloves, minced
- 1 pound pasta of choice (penne, fusilli, rigatoni, ziti)
3 cups chicken broth
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 jar sun-dried tomatoes, oil drained and chopped
- 1/2 cup grated parmesan
- Pinch of red pepper flakes
- Fresh basil, chopped
- Greens such as spinach, kale or arugula (optional)
Directions
Add olive oil to a large dutch oven or skillet over medium heat and cook the cubed chicken. Add Italian seasoning, salt and pepper and stir to coat the chicken.
Once the chicken is browned on all sides, add the shallot and garlic, stirring and cooking, making sure the aromatics don't burn.
Add the dried pasta, broth, wine and cream to the pot. Let everything come to a boil, so the pasta cooks in the liquid, then reduce the heat. The pasta will cook in the liquid and absorb it.
Once the pasta has absorbed all the liquid, stir in the chopped sun-dried tomatoes, parmesan, red pepper flakes, fresh basil and any greens, if desired, to the pot.
Stir everything together to combine, making sure the pasta is cooked, then serve hot!