Here is your next one-pot recipe to put dinner on the table quickly. Just grab a large pot that will fit all these ingredients, and let’s get after it. First, we saute the cherry tomatoes and garlic in a little oil. Then, add the chicken breast chunks and cook them through. Here’s the fun part. Just dump the chicken broth, spices, and pasta straight into the pot. The pasta will cook right alongside all the other ingredients. This produces an unbelievably flavorful and creamy pasta right away. If you’ve never tried this cooking method, you should. Not only is it easier with less clean up, but it is delicious.
Stir in your spinach here so that it wilts and mixes in well. If you want to end the recipe here, you could. But, we suggest making a quick Greek yogurt, cottage cheese, and parmesan cheese sauce to stir in to make this the richest, creamiest pasta. This is another fantastic recipe from our co-dietitian here at Featherstone Nutrition, Sarah Kittle. We absolutely love how she created this creamy, delicious pasta with a perfect balance of protein, carbs, and fat. Sarah really nailed this one! Give it a try and let us know what you think in the comments below the recipe.
The last step is optional but highly encouraged. Slice up some fresh basil and mix it in right at the end. This adds a lovely fresh flavor. Top with additional parmesan cheese, if desired. Get ready for a fun, different, and delicious weeknight meal to add to your rotation. I shared this with my Dad immediately after I made it, and his response was ‘wow – that was incredible!’ If it passes the Dad test, it’s a winner.
This recipe is best immediately after making, but we did enjoy leftovers the next day, and it warmed nicely. If you plan to eat most as leftovers, we recommend keeping your pasta al dente, as it will soften as it sits in the refrigerator. Enjoy!
Tuscan Chicken Pasta
Ingredients
- 1 tbsp avocado oil
- 1 pt cherry tomatoes
- 2 lb chicken breast cubed
- 4 cups chicken broth
- 2 cloves garlic minced
- 1-2 tbsp Italian seasoning
- 1 tsp dried basil
- ¼ tsp black pepper
- ¼ tsp salt
- 12 oz whole wheat pasta
- 3 cups fresh spinach
- 1 bunch fresh basil, sliced thinly
Creamy Sauce
- 1 cup cottage cheese
- 1 cup plain Greek yogurt
- ⅔ cup parmesan cheese grated
Instructions
- Sauté the baseHeat avocado oil in a large pot over medium heat. Add cherry tomatoes and garlic; sauté for about 1–2 minutes until fragrant.
- Cook the chickenAdd cubed chicken to the pot. Season with Italian seasoning, basil, salt, and black pepper. Cook until the chicken is fully cooked through.
- Cook the pastaPour in chicken broth and add the pasta. Bring to a boil, then reduce heat to medium and simmer for about 12–15 minutes, or until the pasta is tender.
- Add spinachStir in the spinach and cook until wilted, about 1–2 minutes.
- Make the creamy sauceIn a blender, combine cottage cheese, Greek yogurt, and Parmesan cheese. Blend until smooth.
- CombineStir the creamy mixture into the pasta until fully incorporated and heated through. Add in fresh basil, if using. Enjoy!