{One-Pot} Tuscan Chicken Pasta
This Creamy Tuscan Chicken Pasta is super easy and loaded with flavor. Plus it’s all cooked in one pot, making clean up a breeze. Great 30 minute meal!
Servings: 6
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
Calories: 456kcal | Carbohydrates: 47g | Protein: 31g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 310mg | Potassium: 544mg | Fiber: 2g | Sugar: 3g | Vitamin A: 604IU | Vitamin C: 7mg | Calcium: 190mg | Iron: 2mg