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One-Pot Creamy Tuscan Chicken Pasta

Bring something special to the table with this well-loved recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Course: Dinner
Cuisine: American

Ingredients

  • 6 boneless skinless chicken thighs, cut in half
  • 2 tbsp olive oil
  • 1/2 yellow onion small dice
  • Kosher salt and freshly cracked black pepper
  • 3 cloves garlic minced
  • 2 tsp Italian seasoning
  • 1/4 tsp red pepper
  • 3 cups milk
  • 1 cup low sodium chicken stock
  • 4 servings fettuccini pasta
  • 1/4 cup sun dried tomatoes cut into slivers
  • 1 cup fresh baby spinach leaves
  • 1/2 cup Parmesan Cheese shredded or grated

Instructions

    Cup of Yum
  1. In a large skillet over medium-high, add in olive oil, chicken thighs, and onion and cook for 5 minutes, cooking chicken on each side to brown. Season thighs and onions with 2 tsp kosher salt and 1 tsp black pepper.
  2. After five minutes, add in garlic, italian seasoning, and red pepper flakes and cook for one minute til garlic is fragrant.
  3. Turn heat to high and pour in milk and chicken stock. Add pasta and cook until done (egg fettuccini was done in about 9 minutes) be careful about over flow (a wooden spoon over the top of the pot helps).
  4. Once pasta is cooked and the liquid has significantly reduced, add in tomatoes and spinach. Mix in and cook until spinach begins to wilt.
  5. Add in parmesan cheese and stir in until melted and sauce is thickened.
  6. Serve hot.