Tuscan Chicken Two-Tomato Pasta

A bowl of pasta full of Italian flavor is the comforting one-pot dinner you deserve. We've combined fire-roasted tomatoes and dried tomatoes for a rich and tangy sauce.

Tuscan Chicken Two-Tomato Pasta in a bowl with garlic bread on side
Photo: Adam Albright
Prep Time:
25 mins
Cook Time:
8 mins
Stand Time:
10 mins
Total Time:
43 mins
8 cups


  • 2 tablespoon olive oil

  • 12 - 16 ounce skinless, boneless chicken breast halves, cut into 3/4-inch pieces

  • Salt and black pepper

  • 1 cup sliced fresh cremini or button mushrooms

  • 3 cloves garlic, minced

  • 1 14.5 ounce can chicken broth

  • 1 14.5 ounce can fire-roasted diced tomatoes, undrained

  • ½ cup chopped oil-packed dried tomatoes, drained

  • 2 teaspoon dried Italian seasoning, crushed

  • 8 ounce dried linguine, spaghetti, or fettuccine, broken in half, if necessary

  • 2 cup packed baby kale

  • 2 6.5 ounce jars marinated artichoke hearts, well-drained and chopped

  • ½ cup purchased basil pesto

  • Grated Parmesan cheese


  1. In a 4- to 6-qt. Dutch oven heat olive oil over medium-high heat. Season chicken evenly with salt and pepper. Cook chicken in hot oil, stirring occasionally, about 8 minutes or until chicken is no longer pink. Remove chicken from pot using a slotted spoon.

  2. Add mushrooms to pot. Cook and stir about 5 minutes or just until mushrooms are softened. Add garlic; cook and stir 1 minute. Stir in the next four ingredients (through Italian seasoning). Bring to boiling. Stir in pasta. Return to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until pasta is almost tender, stirring occasionally. (Stir in additional broth or water if mixture seems dry.)

  3. Return chicken to pot. Stir in kale, artichoke hearts, and pesto. Remove from heat. Cover and let stand 10 minutes. Top each serving with Parmesan cheese.

DIY Italian Seasoning

No dried Italian seasoning in the spice cabinet? Here's how to make your own: Combine 1 Tbsp. each dried basil, dried oregano, dried rosemary, and dried thyme. Stir in 1/4 tsp. crushed red pepper.

Nutrition Facts (per serving)

703 Calories
36g Fat
61g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 703
% Daily Value *
Total Fat 36g 46%
Saturated Fat 5g 25%
Cholesterol 69mg 23%
Sodium 1373mg 60%
Total Carbohydrate 61g 22%
Total Sugars 22g
Protein 32g
Vitamin C 19.8mg 99%
Calcium 133mg 10%
Iron 3.5mg 19%
Potassium 464mg 10%
Fatty acids, total trans 1g
Folate, total 29.6mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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