Creamy Tuscan chicken stew is a hearty, comforting dinner on a cold evening.
Remember the Campbell’s Soup ad for their chunky soup? The tagline was the soup that eats like a meal. I would describe this stew that way. It is thick, rich, and loaded with ingredients. Every spoonful is loaded with chicken, veggies, and pasta.
I love soups and stews year-round, but they sound really good when cold weather hits. Chicken corn chowder and turkey chili are other great choices. There are typically leftovers, which heat up beautifully the next day for lunch.
Elements
Butter: Butter is used to sauté the onions and brown the chicken.
Onion: Adds great flavor. Use whatever onions you happen to have available.
Chicken Breast: I use one large chicken breast for this stew. You could definitely substitute in a few chicken thighs.
Garlic: Adds flavor.
Sun-Dried Tomatoes: I love sun-dried tomatoes; they have so much flavor. I buy the dry packaged ones. They work great in a stew as they plump up when they cook. You can also buy the oil-packed ones in a jar.
Tomato Paste: Adds intense tomato flavor and gives the soup nice color.
Chicken Stock: We have been using Better Than Bouillon lately when we need chicken broth or stock in recipes. It’s very concentrated with good chicken flavor. Use any packaged or homemade chicken stock.
Half & Half: Adds richness to the broth of the soup.
Salt & Pepper: Added to taste. The soup definitely needs both salt and black pepper to bring out the flavors.
Italian Seasoning: I used dried packaged herbs. If you happen to have fresh basil or parsley, I would definitely use them!
Red Pepper Flakes: Add just a touch of heat.
Shell Pasta: We are using the small-sized shell pasta for this stew. Think the size you would use for macaroni and cheese.
Fresh Spinach: I like the bright pop of color that spinach adds to soup.
Cream Cheese: Makes the stew extra rich and creamy.
Preparation
One of my favorite parts of making a stew for dinner is how easy it is to prepare. Stews are typically made in one pot and involve only chopping and stirring. You have plenty of time to prep the remaining ingredients as you go.
Start by cooking the chicken and onion in butter. The onions will start to soften after about five minutes. The garlic, tomato paste, and sun-dried tomatoes go in next. Stir to combine for one minute.
Add the chicken stock, half & half, salt, pepper, Italian seasoning, and red pepper flakes. Bring the mixture to a simmer. Cook and occasionally stir for about 12 minutes.
Add the dry pasta and stir. No need to precook the pasta, as it will cook in the liquid.
Once the pasta is cooked, stir in the spinach and cream cheese. Stir as the cheese melts and the spinach wilts.
Ladle into soup bowls and serve.
Creamy Tuscan Chicken Stew
Ingredients
- 2 Tbsp butter
- 1 medium onion chopped
- 1 large chicken breast chopped
- 2 large garlic cloves minced
- 2 Tbsp sun-dried tomatoes -chopped
- 1 Tbsp tomato paste heaping
- 3 cups chicken stock
- ½ cup half & half
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes
- 1½ cups small shell pasta
- 1 cup fresh spinach roughly chopped
- 2 ounces cream cheese cubed
Instructions
- Melt the butter in a large stockpot. Add onions and chicken. Sauté, stirring occasionally until the onions are starting to soften.
- Stir in the garlic, tomato paste, and sun-dried tomatoes for one minute.
- Stir in chicken stock, half & half, and all the seasonings. Allow to simmer, stirring occasionally, for about 12 minutes.
- Add pasta and reduce heat to medium-low; cook: stirring occasionally, until pasta is just cooked, about 12 minutes.
- Reduce heat to low, and add spinach and cream cheese. Cook and stir until the cream cheese is completely melted and the spinach is wilted, 3-5 minutes.
- Serve