This quick and easy Tuscan Chicken Pasta Skillet is a one-pot pasta dish made with simple yet flavorful ingredients. Marinated chicken breasts are tossed with tender spaghetti, tomatoes, artichokes, olives, freshly grated Parmesan cheese, and herbs. It’s the perfect easy weeknight meal!
Who doesn’t love a dinner made all in one pot with minimal mess? No one! This Tuscan Chicken Pasta Skillet recipe will satisfy your Italian food cravings and your desire for a quick and easy meal.
Typically, the pasta and chicken are cooked in separate pans, then thrown together just before serving — but for this dish I layer the flavors and make the whole meal in one pan! It’s magical and makes eating so much easier.
The chicken is marinated with olive oil and Italian spices for maximum surface flavor. It is fried until golden brown and then cut into slices. The dried pasta, chopped garlic and tomatoes are cooked in the same pan with boiling water. In just a short time, the pasta will be al dente and the tomatoes will burst open to create a lively sauce that lightly coats the pasta.
Brine pickled staples like artichoke hearts and Kalamata olives add a pungent flavor just before serving. Toss them with pasta, parmesan cheese, and herbs, and dinner is ready!
You will be amazed at how quickly the dish is combined into an uncomplicated gourmet meal.
What’s the best pasta?
Long, slender noodles such as spaghetti or linguine are best. The sauce is light, so the size of these pastas is perfect for soaking up the tasty, olive oil-infused tomato sauce without overwhelming the dish. I love turning the noodles and grabbing little bites of all the ingredients in a fork!
This one-pot pasta cooking method makes it easy to adjust the doneness of the pasta. Four cups of water for half a pound of dried pasta yields an al dente texture. However, more water can be added if needed, 1/2 cup at a time if you want the noodles to be softer.
Swaps and Substitutions
This recipe is easy to adapt to your personal taste. Personally, I love the deliciously salty, pungent flavor that marinated artichoke hearts and Kalamata olives bring to the pasta, but really, almost anything goes. Try one of these ideas:
- Slice the summer squash and simmer together with the tomatoes.
- Add small pieces of asparagus during the last four to five minutes of cooking.
- For cheese, swap Parmesan for Pecorino Romano to add a stronger nuttiness.
- Use fresh mini mozzarella balls for an antipasti vibe.
- Basil and parsley are my favorite herbs for Italian dishes, but some fresh oregano would be nice too.
What to serve with chicken pasta skillet
This one-pot meal delivers protein, veggies, and carbs in one bowl. Serve it up with some of these favorites:
- Warm crusty no-kneed bread
- Freshly baked rolls to take away
- Fresh green salad with a light vinaigrette
- Caesar salad
More great skillet dinners
- Italian fried chicken with tomatoes, spinach and onions
- Skillet Chicken Parmesan
- Pasta pan with chicken sausage, cheese and spinach
- Fried chicken thighs with potatoes, carrots and vegetables
- Valerie Brunmeier’s Cheesy Taco Pasta Pan
- Butternut squash and black bean skillet dinner
1:46
Check out this Tuscan Chicken Pasta recipe
Tuscan chicken pasta pan
ingredients
For the marinade
-
1/4 Cup olive oil
-
1 teaspoon kosher salt
-
1/2 teaspoon ground black pepper
-
1/2 teaspoon dried Italian spice
For dinner:
-
1 1/2 lb boneless, skinless chicken breast
-
2 tablespoon Extra virgin olive oil
-
2 cups cherry tomatoes (about 2 cups), cut in half
-
1 tablespoon chopped garlic
-
8th ounces spaghetti
-
1/2 teaspoon kosher salt
-
1 Cup quartered marinated artichoke heartsdrained
-
1/3 Cup Kalamata olivespitted and sliced
-
1/4 Cup grated parmesan cheese
-
6 leaves basilthinly sliced
-
2 teaspoon chopped fresh parsley (Optional)
method
-
Marinate Chicken:
In a small bowl, combine 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning. Using your knife, parallel to the cutting board, cut each chicken breast in half as if you’re butterflying them, but then cut all the way through to get two separate halves. Place chicken in a shallow bowl. Pour marinade over chicken, turning to coat evenly. Leave to rest for 15 minutes before cooking.
-
Cook chicken:
Heat a large, high-sided skillet or skillet over medium-high heat. Add 2 tablespoons olive oil. Once the oil is hot, add the chicken. Cook until chicken is golden brown and fully cooked, about 6 to 8 minutes per side.
What is the temperature of cooked chicken?CONTINUE READING:
Transfer the chicken to a cutting board to rest while you cook the pasta.
-
Cook pasta:
Add tomatoes, garlic, spaghetti, 4 cups water, and 1/2 teaspoon salt to skillet. Bring to a boil over high heat. Cook, stirring frequently, until the noodles are tender and most of the water has evaporated—about 9 to 11 minutes. You want a small amount of water in the pan to make a light sauce.
Add more water if needed, 1/2 cup at a time for a softer pasta. Turn off the heater.
-
Finish and throw:
Cut the chicken into 1/4-inch thick slices. Add artichoke hearts, olives, Parmesan cheese, sliced chicken and basil. Throw to combine. If you want a thicker sauce, you can add 1 or 2 tablespoons of butter. Taste and season with more salt and pepper if you like.
-
Surcharge:
Garnish the pasta with parsley, arrange on plates and serve warm.
| nutritional information (per serving) | |
|---|---|
| 633 | calories |
| 31g | Fat |
| 27g | carbohydrates |
| 60g | protein |
