One Pot Cheesy Italian Pasta and Chicken Recipe – Easy 30 Minute Dinner Idea

This One Pot Cheesy Italian Pasta and Chicken recipe is a creamy blend of Campari tomatoes, Parmesan cheese, and garlic that your family will love! Bursting with flavor, our hearty Tuscan chicken pasta recipe is the ultimate comfort food, easy to clean up, and ready in just 30 minutes!

How to make One Pot Tuscan Chicken Pasta:

This recipe calls for a few different ingredients, but they’re all simple and easy to find at the grocery store!

We even bet that you have several of them already in your pantry!

What You’ll Need:

Here’s a list of our Creamy Tuscan Chicken Pasta Ingredients:

• 3 Tablespoons avocado oil
• 1 pound chicken thighs or breasts
• 1 Tablespoon Italian seasoning
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 Tablespoons butter
• 1 large onion
• 3 cloves garlic, minced
• 1 pound Campari tomatoes, chopped in quarters, divided
• 2 Tablespoons flour
• 4 cups broth
• 2 cups milk
• 1 cup heavy cream
• 1 pound fettuccine noodles
• 1 bunch fresh basil, divided
• 1⁄2 cup Parmesan cheese (shredded, not from the can)

You’ll notice we used chicken thighs versus breasts. The reason we used them was because the thigh can offer a little more juiciness and favor. 

With that said, you could also always use boneless, skinless chicken breast as well!

How long does our one pot Italian pasta and chicken recipe last?

If you’re storing your pasta in the refrigerator in an airtight container, it can last around 2-4 days.  So enjoy those leftovers!

Helpful Tips to make One-Pot Cheesy Italian Pasta and Chicken:

• If you don’t have Italian seasoning on hand, you can make your own by combining 1/2 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.
• If you’d like to add some heat to the dish, you could add in around 1/2 – 1 teaspoon of red pepper flakes.
• Use chicken thighs over breasts for a more flavorful dish.
• Leftover Tip: As you reheat the meal, we recommend adding a tablespoon of heavy cream per cup of pasta. This will help the pasta from drying out when being reheated.

Our One Pot Cheesy Italian Pasta and Chicken Recipe is freezer friendly!

You could absolutely make this dish and then pop it into the freezer. You just want to cook it, and then put it into a freezer-safe casserole dish.

When you’re ready to eat it, let it thaw in the refrigerator overnight.  Then top with cheese, and bake it until it’s bubbly and warm.

You may even consider doubling the recipe once you know you like it so that you can eat one now and freeze one for later!

More Recipes You’ll Love:

• Healthy Jerk Chicken Pasta on The Stove
• One Pan Chicken Green Beans and Potatoes (Baked &  Ready in 30 Minutes!)
• Garlic Steak and Potato Foil Packs (with Oven or Grill Options!)
• Healthy Dinner Ideas for Weight Loss

Continue to Content

Yield: 6

One Pot Cheesy Italian Pasta and Chicken Recipe - 30 Minute Dinner

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This One Pot Cheesy Italian Pasta and Chicken recipe is a creamy blend of Campari tomatoes, Parmesan cheese, and garlic that your family will love! Bursting with flavor, our hearty Tuscan chicken pasta recipe is the ultimate comfort food, easy to clean up, and ready in just 30 minutes!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3 Tablespoons avocado oil
• 1 pound chicken thighs or chicken breasts
• 1 Tablespoon Italian seasoning
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 Tablespoons butter
• 1 large onion
• 3 cloves garlic, minced
• 1 pound Campari tomatoes, chopped in quarters, divided
• 2 Tablespoons flour
• 4 cups broth
• 2 cups milk
• 1 cup heavy cream
• 1 pound fettuccine noodles
• 1 bunch fresh basil, divided
• 1⁄2 cup Parmesan cheese (shredded, not from the can)

Instructions

1. Heat avocado oil over medium high heat in a large, heavy bottomed pot.
2. Cut chicken into bite sized pieces, and season with salt, pepper, and Italian seasoning.
3. Brown chicken, and cook until just medium done (not completely cooked through)
4. Remove to a plate and set aside.
5. In same pot, melt butter and sauté onions and garlic for 3 minutes. Add flour and stir to form a roux.
6. Add 1⁄2 of the tomatoes, broth, milk, and cream to the pot and stir well.
7. Add in pasta, 1⁄2 of the fresh basil, and chicken pieces back to the pot.
8. Cover, set to low, and simmer for 15 minutes, stirring frequently to prevent burning.
9. Add Parmesan cheese and stir in.
10. Serve in pasta bowls, topped with the rest of the tomatoes, basil and additional Parmesan cheese if desired.

Notes

• If you don't have Italian seasoning on hand, you can make your own by combining 1/2 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.
• If you'd like to add some heat to the dish, you could add in around 1/2 - 1 teaspoon of red pepper flakes.
• Use chicken thighs over breasts for a more flavorful dish.
• Leftover Tip:: As you reheat the meal, we recommend adding a tablespoon of heavy cream per cup of pasta. This will help the pasta from drying out when being reheated.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 340Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 565mgCarbohydrates: 28gNet Carbohydrates: 26gFiber: 2gSugar: 3gProtein: 26g

Nutrition information isn’t always accurate.

Did you make this recipe?

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