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cajun chicken pasta

One-Pot Tuscan Chicken Pasta

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4–6 servings
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Chicken:
  • 1 tablespoon olive oil
  • 1 lb 450 g boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Pasta:
  • 3 cloves garlic minced
  • ½ cup 75 g sun-dried tomatoes, chopped
  • 2 ½ cups 600 ml chicken broth
  • 1 ½ cups 360 ml heavy cream or half-and-half
  • 12 oz 340 g short pasta (penne, rotini, or rigatoni)
  • ½ teaspoon salt
  • ½ teaspoon paprika optional
  • To Finish:
  • 2 cups 60 g fresh spinach
  • 1 cup 100 g grated Parmesan cheese
  • ¼ cup 60 ml reserved pasta water (optional for thinning)
  • Chopped parsley or basil for garnish

Method
 

  1. Directions
  2. Cook the Chicken
  3. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chicken, Italian seasoning, salt, and pepper. Sear until golden and cooked through, about 5–6 minutes. Remove chicken from the pan and set aside.
  4. Sauté Aromatics
  5. In the same pan, add a little more oil if needed. Add garlic and chopped sun-dried tomatoes. Sauté 1–2 minutes until fragrant.
  6. Add Liquids & Pasta
  7. Pour in chicken broth and cream. Stir to combine and bring to a gentle simmer. Add the uncooked pasta and salt. Stir to ensure pasta is submerged.
  8. Simmer Until Tender
  9. Cover and cook over medium heat for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
  10. Add Spinach & Cheese
  11. Stir in spinach, Parmesan, and the cooked chicken. Toss gently until spinach wilts and sauce thickens. Add reserved pasta water as needed to reach desired creaminess.
  12. Serve
  13. Spoon into bowls and garnish with fresh basil or parsley.

Notes

Chef’s Tip
• For extra flavor, deglaze the pan with a splash of white wine before adding the broth.
• Substitute kale for spinach for a heartier texture.
• To make it spicy, stir in ½ teaspoon crushed red pepper flakes with the garlic.