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Creamy Tuscan Chicken Pasta: Easy One-Pot Recipe

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A rich and comforting one-pot pasta dish featuring tender chicken, sun-dried tomatoes, spinach, and a creamy Parmesan sauce. Inspired by a memorable meal in Florence, this easy weeknight dinner comes together in about 35 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 12 ounces penne pasta (or other short pasta)
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons butter

Instructions

  1. Season and sear the chicken: Pat chicken pieces dry with paper towels. Season with salt, pepper, and garlic powder. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side until golden brown. Chicken does not need to be fully cooked through. Remove to a plate and set aside.
  2. Sauté the aromatics: Reduce heat to medium. Add butter to the pot. Once melted, add minced garlic and chopped sun-dried tomatoes. Stir constantly for about 1 minute until fragrant. If the pot looks dry, add a splash of chicken broth.
  3. Deglaze and build the sauce: Pour about 1/2 cup of chicken broth into the pot and scrape up browned bits from the bottom with a wooden spoon. Let simmer for 1 minute. Add remaining chicken broth, heavy cream, dried oregano, and red pepper flakes (if using). Stir until smooth.
  4. Add the pasta: Stir in uncooked penne pasta. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for about 12 minutes, stirring occasionally, until pasta is al dente. If sauce gets too thick, add a splash more broth or water.
  5. Add the spinach and chicken: Remove lid. Add fresh spinach in handfuls, stirring until wilted (about 1 minute). Return seared chicken pieces and any accumulated juices to the pot. Cook for another 2-3 minutes until chicken is heated through and cooked completely.
  6. Finish with Parmesan: Remove pot from heat. Sprinkle grated Parmesan over the top and stir gently until melted into the sauce. Taste and adjust seasoning with salt and pepper as needed.
  7. Rest and serve: Let pasta sit for about 2 minutes off the heat to allow sauce to thicken slightly. Stir once more, then serve immediately with extra Parmesan and fresh basil if desired.

Notes

Keep heat at medium or medium-low once cream is added to prevent curdling. Grate your own Parmesan cheese for smooth melting. Start checking pasta doneness at 10 minutes to avoid overcooking. If sauce gets too thick, add warm chicken broth or water. If too thin, simmer uncovered for a few extra minutes. Leftovers taste even better the next day.

Nutrition

Keywords: creamy Tuscan chicken pasta, one-pot pasta, chicken pasta recipe, Tuscan chicken, easy weeknight dinner, creamy pasta, sun-dried tomato pasta

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