Hey everyone, Jason Griffith here! When those busy weeknights hit and you’re craving something that feels incredibly gourmet but comes together in a flash with minimal cleanup, my recipe for One-Pot Creamy Tuscan Chicken Pasta is your absolute hero. This dish is pure magic – tender, seasoned chicken and perfectly cooked pasta, all swimming in a rich, sun-dried tomato and spinach cream sauce, cooked in just one pan! Get ready for an easy, flavorful dinner that tastes like you spent hours in the kitchen.
Why I Love This Recipe
What’s not to love about a complete meal that cooks itself in one pot, minimizing cleanup and delivering maximum flavor? I’m absolutely obsessed with One-Pot Creamy Tuscan Chicken Pasta because it truly embodies that ideal. The chicken browns beautifully, creating a rich base, and then the pasta cooks directly in the seasoned broth, absorbing all those delicious flavors. The sun-dried tomatoes add a concentrated sweetness, while the spinach brings freshness, and the cream ties it all together into a luscious sauce that clings to every strand. It’s a lifesaver for busy evenings, fantastic for sneaking in some veggies, and a guaranteed hit with both kids and adults. Plus, the fact that it’s ready in about 30 minutes makes it a weeknight dream!
The Tuscan-Inspired One-Pot Phenomenon
“Tuscan” flavors in American cooking typically evoke a rustic, hearty, and flavorful profile, often featuring ingredients like sun-dried tomatoes, spinach, garlic, and Italian herbs, usually with chicken. The concept of “one-pot pasta” has revolutionized home cooking, driven by a desire for convenience without sacrificing flavor. This technique involves cooking dry pasta directly in its sauce, allowing the starches released from the pasta to naturally thicken the liquid, creating a rich, cohesive dish.
This One-Pot Creamy Tuscan Chicken Pasta intelligently combines these two popular trends. By cooking the chicken and pasta in the same pan with the flavorful Tuscan-inspired ingredients and a creamy broth, it streamlines the process, infuses maximum flavor into every component, and drastically cuts down on cleanup. It’s a testament to how combining simple, beloved ingredients with an efficient cooking method can create a sophisticated yet incredibly easy meal that’s perfect for modern, busy households.
Ingredients
Here’s what you’ll need to create this incredibly creamy and easy One-Pot Creamy Tuscan Chicken Pasta:
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced (or 1 small shallot, minced)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 4 cups chicken broth (low sodium recommended)
- 12 ounces penne or fettuccine pasta, uncooked
- 5-6 ounces fresh baby spinach
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Optional Garnish: Fresh basil or parsley
Swaps and Notes
- Chicken: Both chicken breasts and thighs work wonderfully. Thighs tend to stay a bit juicier. Cut them into similar-sized pieces for even cooking. You can also use cooked, shredded rotisserie chicken (add with the pasta and broth).
- Pasta: Penne is great for catching the creamy sauce, but fettuccine or linguine (broken in half) would also work beautifully, absorbing all the flavors. Do NOT pre-cook the pasta.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and texture. Drain them well before chopping.
- Broth: Low-sodium chicken broth is recommended to control the saltiness. A good quality broth will significantly impact the final flavor.
- Spinach: Fresh baby spinach wilts down easily and quickly. You can use frozen chopped spinach (thawed and squeezed dry) but fresh provides a brighter flavor and color.
- Cream: Heavy cream provides the richest, most luxurious sauce. Half-and-half can be used for a slightly lighter version, though it won’t be quite as thick or decadent.
- Cheese: Freshly grated Parmesan cheese melts beautifully and adds a wonderful salty, umami note. Pre-shredded cheese can sometimes contain anti-caking agents that make the sauce grainy.
- Aromatics: Onion or shallots, combined with garlic, provide a solid flavor base.
Steps for the Recipe
Let’s get this delicious one-pan meal cooking in 30 minutes!
- Sear Chicken: In a large (12-inch or larger) high-sided skillet or Dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Add the cubed chicken, seasoned with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the unsalted butter to the same skillet. Add the finely diced onion (or shallot) and cook for 3-5 minutes until softened. Add the minced garlic and chopped sun-dried tomatoes. Cook for another 1-2 minutes until fragrant.
- Add Broth & Pasta: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan – these are packed with flavor! Stir in the uncooked penne or fettuccine pasta. Make sure all the pasta is submerged in the liquid.
- Simmer & Cook Pasta: Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the skillet tightly, and simmer for 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Add Spinach & Cream: Once the pasta is tender, stir in the fresh baby spinach, a handful at a time, allowing it to wilt down before adding more. Once all spinach is wilted, stir in the heavy cream (or half-and-half) and 1/2 cup of the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
- Combine & Serve: Return the cooked chicken to the skillet, nestling it into the pasta mixture. Taste and adjust seasoning (salt, pepper) if needed. Garnish with extra grated Parmesan cheese and fresh basil or parsley if desired. Serve hot directly from the pan.
Tips for Success
- Don’t Pre-Cook Pasta: The magic of a one-pan pasta is that the pasta cooks directly in the sauce, absorbing flavor and releasing starches that thicken the sauce.
- Sear Chicken First: Browning the chicken adds a crucial depth of flavor to the entire dish.
- Stir Occasionally: While the pasta is simmering, give it a stir every few minutes to prevent sticking to the bottom of the pan and ensure even cooking.
- Don’t Overcook Pasta: Penne will be tender but should still have a slight bite. It will continue to absorb liquid and soften a bit even after being removed from the heat.
- Shred Your Own Cheese: For the creamiest, smoothest sauce, shred cheese from blocks. Pre-shredded often has anti-caking agents that can make the sauce grainy.
- Tight-Fitting Lid: A tight-fitting lid is essential for trapping steam, which cooks the pasta and vegetables evenly.
Serving Suggestions and Pairings
One-Pot Creamy Tuscan Chicken Pasta is a complete and satisfying meal, but it pairs beautifully with:
- Crusty Garlic Bread: Essential for soaking up all that delicious creamy sauce. Consider a quick batch of Easy Cheesy Chicken Sliders with Marinara Garlic Butter for a fun bread side.
- Simple Side Salad: A light, crisp green salad with a simple vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
- Roasted Asparagus or Broccolini: A quick, green vegetable side.
- Beverage Pairings: A crisp white wine like a Chardonnay or Pinot Grigio would complement the flavors beautifully. For a non-alcoholic option, iced tea or sparkling water with lemon.
Storage and Leftover Tips
One-Pot Creamy Tuscan Chicken Pasta makes fantastic leftovers!
- Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken considerably upon chilling, and the pasta will absorb more liquid.
- Reheat: To reheat, gently warm portions in a saucepan on the stovetop over low heat, adding a splash of chicken broth or milk to thin out the sauce and bring it back to your desired creamy consistency. Stir frequently. You can also microwave individual portions, stirring halfway through.
- Freezing: Freezing is not recommended for this particular pasta dish, as the cream-based sauce and pasta texture can change significantly upon thawing.
More Recipes You Will Love
If you enjoyed the ease and comfort of this one-pan meal, you might also like these other hearty and time-saving recipes:
- For another fantastic one-pan dinner that’s always a hit, check out my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- If you love classic pasta dishes, check out my Classic Spaghetti Recipe with Homemade Sauce.
- For a super easy way to feed a crowd fast, check out These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.
- If you’re looking for a lighter chicken option that’s still bursting with flavor, my A Light Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight!) is excellent.
- And for a comforting, hearty soup, my This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a winner.
Final Thoughts
One-Pot Creamy Tuscan Chicken Pasta is a true triumph of comfort food – it offers all the rich, savory, and cozy flavors you crave in a hearty pasta dish, with the incredible convenience of one-pot cooking. It’s perfect for busy weeknights, effortless entertaining, or simply indulging in pure, creamy comfort. This recipe is a game-changer that will quickly become a beloved staple in your kitchen.
I hope you give this amazing one-pot wonder a try and enjoy every creamy, cheesy bite! Let me know in the comments below if this becomes a new favorite in your household, or what your go-to 30-minute meals are. I always love hearing from you! Happy cooking!
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