30 Minute One Pot Creamy Tuscan Chicken Pasta
30 Minute One Pot Creamy Tuscan Chicken Pasta
Ingredients
For the Chicken
- 2 chicken breasts, medium, cut into small pieces
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes, (adjust to taste)
- 1 teaspoon Italian seasoning
- salt, to taste
For the Pasta & Sauce
- 400 g fusilli
- 1 tablespoon olive oil, plus extra if needed
- 1 onion, diced
- 2 cloves garlic, minced
- 1-2 tablespoons sun-dried tomato paste
- 1 tin canned tomatoes, (400g)
- 600-700 ml vegetable stock
- 250 ml double cream
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- salt, to taste
- 1 handful fresh spinach
- Parmesan cheese, grated, to taste
- fresh parsley, chopped
Instructions
- 1
Add 1 tablespoon of olive oil to a large pan and heat over medium heat.
⏱️ 1 min
- 2
Add 2-3 cloves of minced garlic, 1 teaspoon of paprika, 1/2 teaspoon of chili flakes, and 1 teaspoon of Italian seasoning to the pan. Stir to combine the spices with the oil and garlic.
⏱️ 1 min
- 3
Add the 2 medium chicken breasts, cut into small pieces, to the pan. Cook the chicken until it is browned and cooked through, stirring occasionally.
⏱️ 7 min
- 4
Once cooked, remove the chicken pieces from the pan and set aside.
⏱️ 1 min
- 5
In the same pan, add 1 diced onion (and extra olive oil if needed). Sauté the onion until it becomes translucent.
⏱️ 3 min
- 6
Add 2 cloves of minced garlic to the sautéed onions and continue to cook for a short period, about 1 minute.
⏱️ 1 min
- 7
Stir in 1-2 tablespoons of sun-dried tomato paste.
⏱️ 1 min
- 8
Pour in 1 tin (400g) of canned tomatoes. Stir well to combine all ingredients.
⏱️ 1 min
- 9
Add 1 teaspoon of paprika and 1 teaspoon of Italian seasoning to the sauce, along with salt to taste. Stir.
⏱️ 1 min
- 10
Pour in 600-700ml of vegetable stock and 250ml of double cream. Stir until the cream is fully incorporated into the sauce.
⏱️ 2 min
- 11
Bring the sauce to a gentle boil, then add 400g of fusilli pasta directly into the pan. Stir the pasta into the sauce, ensuring it is submerged.
⏱️ 1 min
- 12
Allow the pasta to cook in the sauce until al dente, stirring occasionally to prevent sticking. This usually takes about 8-10 minutes depending on the pasta.
⏱️ 9 min
- 13
Once the pasta is nearly cooked, add a handful of fresh spinach to the pan. Stir until the spinach wilts.
⏱️ 1 min
- 14
Return the cooked chicken pieces to the pan with the pasta and sauce. Stir everything together to combine.
⏱️ 1 min
- 15
Serve the pasta hot. Garnish with grated Parmesan cheese and chopped fresh parsley. Additional chili flakes can be sprinkled on top as a garnish if desired.
⏱️ 1 min
Kitchen Tools
30 Minute One Pot Creamy Tuscan Chicken Pasta
For the Chicken
- 2 chicken breasts, medium, cut into small pieces
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes, (adjust to taste)
- 1 teaspoon Italian seasoning
- salt, to taste
For the Pasta & Sauce
- 400 g fusilli
- 1 tablespoon olive oil, plus extra if needed
- 1 onion, diced
- 2 cloves garlic, minced
- 1-2 tablespoons sun-dried tomato paste
- 1 tin canned tomatoes, (400g)
- 600-700 ml vegetable stock
- 250 ml double cream
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- salt, to taste
- 1 handful fresh spinach
- Parmesan cheese, grated, to taste
- fresh parsley, chopped
Instructions
- 1
Add 1 tablespoon of olive oil to a large pan and heat over medium heat.
⏱️ 1 min - 2
Add 2-3 cloves of minced garlic, 1 teaspoon of paprika, 1/2 teaspoon of chili flakes, and 1 teaspoon of Italian seasoning to the pan. Stir to combine the spices with the oil and garlic.
⏱️ 1 min - 3
Add the 2 medium chicken breasts, cut into small pieces, to the pan. Cook the chicken until it is browned and cooked through, stirring occasionally.
⏱️ 7 min - 4
Once cooked, remove the chicken pieces from the pan and set aside.
⏱️ 1 min - 5
In the same pan, add 1 diced onion (and extra olive oil if needed). Sauté the onion until it becomes translucent.
⏱️ 3 min - 6
Add 2 cloves of minced garlic to the sautéed onions and continue to cook for a short period, about 1 minute.
⏱️ 1 min - 7
Stir in 1-2 tablespoons of sun-dried tomato paste.
⏱️ 1 min - 8
Pour in 1 tin (400g) of canned tomatoes. Stir well to combine all ingredients.
⏱️ 1 min - 9
Add 1 teaspoon of paprika and 1 teaspoon of Italian seasoning to the sauce, along with salt to taste. Stir.
⏱️ 1 min - 10
Pour in 600-700ml of vegetable stock and 250ml of double cream. Stir until the cream is fully incorporated into the sauce.
⏱️ 2 min - 11
Bring the sauce to a gentle boil, then add 400g of fusilli pasta directly into the pan. Stir the pasta into the sauce, ensuring it is submerged.
⏱️ 1 min - 12
Allow the pasta to cook in the sauce until al dente, stirring occasionally to prevent sticking. This usually takes about 8-10 minutes depending on the pasta.
⏱️ 9 min - 13
Once the pasta is nearly cooked, add a handful of fresh spinach to the pan. Stir until the spinach wilts.
⏱️ 1 min - 14
Return the cooked chicken pieces to the pan with the pasta and sauce. Stir everything together to combine.
⏱️ 1 min - 15
Serve the pasta hot. Garnish with grated Parmesan cheese and chopped fresh parsley. Additional chili flakes can be sprinkled on top as a garnish if desired.
⏱️ 1 min