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Creamy One-Pot Tuscan Chicken Pasta

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A quick and easy one-pot meal featuring tender chicken, penne pasta, and a creamy garlic sauce with sun-dried tomatoes and spinach for a cozy, comforting dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, sliced into bite-sized pieces
  • 8 ounces penne or rigatoni pasta
  • 1/3 cup sun-dried tomatoes, chopped (oil-packed or dry-packed soaked)
  • 3 cups fresh spinach, loosely packed and roughly chopped
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup heavy cream (240 ml)
  • 2 cups chicken broth (480 ml), low-sodium preferred
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning (basil, oregano, thyme blend)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prep the ingredients: slice chicken breasts into bite-sized pieces, finely chop onion, mince garlic, chop sun-dried tomatoes, roughly chop spinach, and grate Parmesan cheese. (About 10 minutes)
  2. Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat until shimmering but not smoking.
  3. Add chicken pieces in a single layer, season lightly with salt and pepper. Cook undisturbed for 3-4 minutes until golden on the bottom, then stir and cook another 2 minutes until mostly cooked through. Remove chicken and set aside. (Total 6-7 minutes)
  4. Lower heat to medium. Add onion and sauté for 3-4 minutes until translucent, stirring occasionally. Add garlic and cook for 30 seconds until fragrant, being careful not to burn.
  5. Pour in chicken broth and heavy cream. Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Bring to a gentle boil.
  6. Add dry pasta directly to the skillet, pressing it down so it is submerged as much as possible. (Approx. 2 minutes)
  7. Reduce heat to medium-low and cover with a lid. Cook for 12-15 minutes, stirring halfway through to prevent sticking. Add a splash of broth if the sauce thickens too much.
  8. Stir in chopped spinach and cooked chicken. Cook uncovered for another 2-3 minutes until spinach wilts and chicken is heated through.
  9. Turn off heat and stir in grated Parmesan cheese until melted and silky. Taste and adjust salt and pepper as needed.
  10. Serve hot, optionally garnished with extra Parmesan or fresh basil leaves.

Notes

If sauce is too thick, add a splash of broth or cream to loosen. If too thin, simmer uncovered a bit longer. Do not overcrowd pan when browning chicken for best sear. Stir pasta halfway through cooking to prevent sticking. Freshly grated Parmesan melts better than pre-grated. For dairy-free, substitute heavy cream with canned coconut milk and Parmesan with nutritional yeast. For gluten-free, use gluten-free pasta or zoodles.

Nutrition

Keywords: one-pot, Tuscan chicken pasta, creamy pasta, easy dinner, cozy meal, chicken pasta, sun-dried tomatoes, spinach, quick recipe

Find it online: https://jodierecipes.com/creamy-one-pot-tuscan-chicken-pasta-recipe-easy-cozy-dinner-idea/