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Cooking the pasta directly in the same broth and cream the chicken was simmered in means the noodles absorb flavor as they cook rather than just sitting in sauce afterward - and it means only one pot to wash. Sun-dried tomatoes and spinach round out the Tuscan flavors that give this dish its name.
Prep Time
10 min
Per serving
620kcal
Calories
38g
Cook Time
25 min
Servings
4 people
Difficulty
easy
Protein
52g
Carbs
30g
Fat
3g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Pat the chicken dry and season with the salt and black pepper. Heat the olive oil in a large, deep skillet or pot over medium-high heat and cook the chicken for 5-6 minutes per side, until golden and cooked through. Remove, let rest, and slice.
In the same pot, add the minced garlic and cook for 30 seconds, until fragrant.
Pour in the chicken stock and heavy cream, stirring to combine, and bring to a simmer.
Add the uncooked pasta directly to the pot, along with the sun-dried tomatoes and Italian seasoning. Stir well, cover, and simmer for 12-14 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
Stir in the parmesan cheese until melted, then fold in the baby spinach and cook for 1-2 minutes, until wilted.
Return the sliced chicken to the pot, tossing to combine and warm through.
Serve immediately, garnished with extra parmesan.
Stir Occasionally While the Pasta Cooks: Since the pasta cooks directly in the sauce rather than a large pot of boiling water, stirring periodically prevents it from sticking to the bottom of the pot. Use a Wide, Shallow Pot: A wider pot allows the pasta to cook more evenly in the sauce than a narrow, deep pot would. Add Spinach Last: Folding it in only in the final couple of minutes keeps it vibrant rather than overcooked and mushy.
Yes, rotini, farfalle, or rigatoni all work well - shapes with ridges or curves tend to hold the creamy sauce especially nicely.
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