This Creamy Tuscan Chicken Pasta is super easy to make and loaded with flavor. Plus, it’s all cooked in one pot, making clean up a breeze. Great 30-minute dinner, perfect for busy weeknights!
Tuscan Chicken Pasta
This year, the holidays are looking a bit different for most of us, right? But even if you’re not getting together with extended family or friends, that doesn’t mean you can’t still celebrate with your immediate family. Life also doesn’t stop – I seem busier than ever! When that happens, I turn to my favorite 30-minute meals and one-pot dinners – even better when a recipe is both of those things, like this Tuscan Chicken Pasta. So easy and crazy flavorful.
What You’ll Need
Here’s a summary of what you’ll need:
(Scroll below to the printable recipe card for measurements and details.)
- Pasta – I used Penne Pasta, which is the perfect size and has ridges, so the sauce clings to it better.
- Chicken – roasted chicken that you made at home or store-bought rotisserie chicken.
- Veggies – sliced cremini mushrooms, halved cherry tomatoes, and garlic.
- Cheese – a combination of shredded mozzarella and grated Parmesan.
- Sauce – white wine, low sodium chicken broth, heavy cream, and Sun Dried Tomato Pesto.
- Seasoning – salt, pepper, cracked red pepper flakes, fresh chopped parsley, lemon zest, and extra virgin olive oil for sautéing.
How to Make Tuscan Chicken Pasta
Gather up your ingredients, sauté a few things, and boil the noodles in the same pot with everything else. This dish comes together so quickly!
(For all the details, scroll down to the complete printable recipe card and don’t miss the video below.)
- Sauté and season the mushrooms and garlic.
- Add in the wine and reduce, then pour in the broth and bring to a boil.
- Stir in the pasta, cover, and simmer until most of the liquid has absorbed.
- Stir in the sun dried tomato pesto, lemon zest, chicken, and tomatoes. Season some more.
- Add in the cream, cheeses, and parsley until combined and cheeses are melted.
- Serve and enjoy!
Tips for Success
- White wine – the white wine lends rich, bold flavor to this dish and all the alcohol cooks off, but if you’re opposed to using it, you can substitute with a little lemon juice and more chicken broth in its place.
- Add in some fresh baby spinach – simply stir in a couple handfuls of fresh baby spinach to the sauce at the end, untiled wilted.
- Stick with the heavy cream for the sauce. Milk doesn’t create the proper consistency.
Storing Leftovers
Cool completely, then transfer to an airtight container and store in the refrigerator. It is best eaten up within 2-3 days.
Can you freeze leftover Tuscan Chicken Pasta? I’m not a huge fan of freezing this dish, since the cream sauce tends to separate once thawed and changes the consistency of the dish when reheated.
What to Serve with Tuscan Chicken Pasta
This dish is very substantial on its own, but to round out the meal, you can’t go wrong with a simple side salad and homemade garlic bread!
More One-Pot Recipes:
- One Pot Chili Mac and Cheese
- One Pot Jambalaya
- Mexican Rice Skillet
- One Pan Broccoli and Bacon Angel Hair Pasta
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
{One-Pot} Tuscan Chicken Pasta
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 6 ounces sliced cremini mushrooms
- 2 cloves garlic , minced
- salt and pepper
- 1/4 cup white wine
- 3 cups low-sodium chicken broth
- 3 cups (12 ounces) dried penne pasta
- 1 1/2 tablespoons sun dried tomato pesto
- 1 teaspoon lemon zest
- 2 cups seasoned cooked chicken , chopped
- 1/2 cup cherry tomatoes , halved
- 1/4 teaspoon cracked red pepper flakes
- 1/4 cup heavy cream
- 1/2 cup shredded mozzarella
- 1/2 cup fresh grated Parmesan
- 1/4 cup chopped fresh parsley
Instructions
- Heat oil over medium-high in a Dutch oven pot or large skillet with a lid. Add in mushrooms and garlic and cook for about 2 minutes. Season with salt and pepper.
- Raise heat to high; add in white wine and allow to reduce by half. Pour in broth; bring to a boil.
- Stir in the pasta, cover, and reduce to a simmer for about 10 minutes until the pasta is tender and most of the liquid has absorbed, stirring once to prevent sticking.
- Stir in the sun dried tomato pesto and lemon zest. Then mix in the chicken and halved tomatoes. Season with the red pepper flakes and a few grinds of salt and black pepper, to taste.
- Add in cream, mozzarella, Parmesan, and parsley. Combine until the cheeses are melted.
- Serve immediately in individual bowls and enjoy!
Video
Nutrition
Other Notes
I made this for dinner on 4-20-23 and my sisters husband went back for 2nds and he is a picky eater, every month I look for new recipes Iam the one person who cooks all the time and i like to mix my dinners up instead of having the same thing every night.
Hi, any chance you have ever made this in the crockpot with uncooked chicken? I am on solar so I crockpot everything and save my propane for non sunny days, thanks ps love your recipes!
Hi Melanie! I have not ever made this in a crock pot and without further recipe testing, I can’t advise how it should be altered or vouch for the results. Sorry!
I made this tonight for my wife and myself. It was outstanding! I love your recipes, each one I try my wife tells me that it goes on the menu! Thanks for another hit!
So happy to hear it, Rodger! Thank you!
I don’t have white wine can I use more broth
Hi Geri – yes more broth is totally fine, but know that the end result won’t be quite as rich and flavorful.
Delicious recipe. My whole family loved it a lot. Thanks for sharing
I made this for dinner tonight and it was delicious! I made two changes, I used bow tie pasta and I used sherry instead of white wine because I forgot to buy it at the store.
Often when I think a new recipe is good,my husband doesn’t like it but he went back for seconds and said I should add it to the usual rotation, high praise!
I am allergic to mushrooms. How would you suggest adjusting the first step?
Hi Elizabeth – I would substitute them with a small sweet diced onion (about 3/4 cup), and cook for about 3 minutes (instead of 2) so they can soften. Hope that helps!
How many thighs of chicken will equal the same amount of cups of rotisserie. I guess I can always wing it ….. also I’m pregnant so can I replace the wine for extra broth?
Hi Autumn – I would say maybe 2 small thighs would be equivalent. And yes, you could use extra chicken broth instead of the wine…the flavors just won’t be as deep and rich. But still delicious!
Thanks so much for the quick reply! I’m cooking this tonight. I can’t wait to try this recipe the right way, with the white wine wants babies out. Haha, thanks again!
This was INSANELY good and, by happy coincidence, reminiscent of an amazing pasta I just ate on vacation, which was so delicious I ordered it on two different nights. Trying it with shrimp next and perhaps doing variations with different vegetables, as the restaurant did. Total winner of a recipe, Amy. Thank you!!
Thanks for this, Amy. I’m always looking for recipes that are both quick and tasty and this one looks delicious.
It look yummy. Do you think that this works with some pork meat as well?
Absolutely!
This makes the second recipe I’ve printed today. There aren’t enough days in the week/year for me to catch up!
Ugh, this looks incredible. You had me at mushrooms. And cheese. And pasta.
Yaaaaam that looks so good Amy!
Yum!! Our ribs and your pasta would have gone well together! Lol. I need to try this with the rice pasta I am now using.
Omg, they would have. Next time!