This creamy Tuscan chicken pasta is the perfect comforting one-pot meal! It’s family-friendly, gluten and dairy-free, and can be made paleo and AIP.

Creamy One Pot Tuscan Chicken Pasta

If you love creamy pasta, this is the best! This Tuscan chicken pasta is made in just one pot and is super creamy and delicious. The sauce is dairy-free, and you can easily use gluten-free or grain-free pasta to make this an allergen-friendly dish.

The Ingredients for the Creamy Tuscan Chicken Pasta

• Olive Oil.
• Chicken Breast. You can use rotisserie chicken or other precooked chicken of your choice for a shortcut!
• Oregano, Dried Basil, Dried Parsley, Salt and Pepper.  These seasonings coat the chicken and give it a delicious flavor!
• Shallot and Garlic. 
• Gluten-Free Pasta. I used Jovial brown rice pasta, but you can sub cassava pasta for AIP.
• Chicken Broth and White Wine Vinegar. 
• Coconut Milk and Coconut Cream. If you don’t tolerate coconut, you can try another dairy alternative like cashew milk and cream.
• Sundried Tomatoes. You can omit for AIP.
• Spinach.
• Nutritional Yeast. I like the flavor with nutritional yeast, but it is optional.
• Fresh Parsley. For topping!

How to make Creamy Tuscan Chicken Pasta

• Season and cook the chicken. Using a large dutch oven or stockpot, heat the oil over medium heat. Add the chicken and season with oregano, basil, parsley, salt, and pepper. Stir to coat until the chicken is cooked through to 165 F. Set aside.
• Add the shallots and garlic and cook for 4-5 minutes or until fragrant.
• Cook the pasta. Add the pasta to the pot along with the broth, coconut milk, and white wine vinegar. Stir to combine. Bring to a boil and reduce to a simmer for 10 minutes, stirring often until the pasta is cooked through.
• Add the coconut cream, sundried tomatoes, spinach, nutritional yeast, and cooked chicken. Stir until the spinach is wilted.
• Serve and enjoy! Serve topped with parsley.

Tips & Tricks for the Creamy Tuscan Chicken Pasta

• Make sure the pasta is totally submerged in the cooking liquid before cooking. You want to make sure the pasta is submerged so it cooks evenly.
• Stir pasta often to avoid sticking. Some gluten-free pastas stick quite a bit, so stirring often is key.
• Use rotisserie chicken for a shortcut! Or any precooked chicken of your choice! Just be sure to add the Italian seasonings to the pasta.

Can you make this recipe without the nutritional yeast?

You can! This is an optional ingredient to add a cheesy flavor, so you can easily leave it out.

How do you make this recipe AIP-friendly?

• Omit the black pepper
• Use cassava pasta instead of gluten-free pasta
• Omit the sundried tomatoes. You can either omit these altogether or use something like cooked mushrooms, or broccoli instead!

Can you make this recipe coconut-free?

This recipe doesn’t have a strong coconut taste (in my opinion), but if you don’t tolerate coconut, you can try another dairy alternative like cashew milk and cream.

You’ll also love…

• Tuscan Chicken Skillet
• Creamy Mushroom Chicken Pasta
• Chicken Alfredo No Boil Pasta Bake

Creamy One Pot Tuscan Chicken Pasta {Gluten & Dairy-free}

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★★★★★

5 from 3 reviews

• Author: Michelle
• Yield: 6 servings 1x

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Ingredients

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• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 tsp oregano
• 2 tsp dried basil
• Salt and pepper to taste (omit pepper for AIP)
• 2 tsp dried parsley
• 1 shallot, sliced
• 3 cloves garlic, minced
• 12 oz gluten-free pasta (I used Jovial brown rice pasta, sub cassava pasta for AIP)
• 2 1/2 cups chicken broth
• 1 cup canned coconut milk
• 1 tbsp white wine vinegar
• 3/4 cup coconut cream
• 1/2 cup sundried tomatoes, drained (omit for AIP)
• 2 cups spinach
• 1 tbsp nutritional yeast (optional)
• 2 tbsp fresh parsley, chopped

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Instructions

1. Using a large dutch oven or stockpot, heat the oil over medium heat. Add the chicken and season with oregano, basil, parsley, salt, and pepper. Stir to coat until the chicken is cooked through to 165 F. Set aside.
2. Add the shallots and garlic and cook for 4-5 minutes or until fragrant.
3. Add the pasta to the pot along with the broth, coconut milk, and white wine vinegar. Stir to combine. Bring to a boil and reduce to a simmer for 10 minutes, stirring often until the pasta is cooked through.
4. Add the coconut cream, sundried tomatoes, spinach, nutritional yeast, and cooked chicken. Stir until the spinach is wilted.
5. Serve topped with parsley.

Notes

All nutrition facts are estimated and will vary.

Nutrition

• Serving Size: 1
• Calories: 569
• Fat: 25.8g
• Carbohydrates: 35.2g
• Fiber: 3.1g
• Protein: 33.1g