If you are craving a rich, comforting, and incredibly flavorful dinner that doesn’t demand a mountain of pots and pans, then this One-Pan Tuscan Chicken Pasta Recipe is an absolute winner. It beautifully combines tender chicken, creamy sauce, sun-dried tomatoes, spinach, and perfectly cooked pasta—all harmoniously brought together in one pan for a hassle-free experience. Whether you’re cooking a weeknight meal or impressing friends, this recipe promises vibrant colors, luscious textures, and mouthwatering aromas that turn simple ingredients into a Tuscan-inspired feast.
Ingredients You’ll Need
This dish shines because of its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role in building flavor and texture, from the hearty chicken breasts to the creamy Parmesan that adds a luscious finish. Let’s dive into what you’ll need to bring this One-Pan Tuscan Chicken Pasta Recipe to life!
- 2 tablespoons olive oil: Perfect for sautéing and adding a smooth base flavor.
- 1 ½ pounds chicken breasts: The protein star of the dish, providing tender, juicy bites.
- 3 teaspoons kosher salt (divided or more to taste): Enhances the natural flavors and seasons the chicken and sauce perfectly.
- 4 ounces sun-dried tomatoes (drained and chopped): Add a sweet-tart pop that elevates every mouthful.
- 5 cloves garlic (minced): Brings that essential fragrant aroma and earthy depth.
- 3 cups chicken broth: Creates a savory, flavorful cooking liquid that infuses the pasta.
- 1 ½ cups heavy cream: Gives the sauce its indulgently creamy texture.
- 8 ounces penne pasta (or any short pasta): Holds sauce beautifully and provides satisfying bite.
- 4 ounces spinach: Adds vibrant color and a fresh, slightly earthy note.
- 1 cup grated Parmesan cheese (plus more for serving): A salty, nutty finish that ties the sauce together.
- ¼ cup basil (torn for garnish): Introduces aromatic freshness that brightens the whole dish.
How to Make One-Pan Tuscan Chicken Pasta Recipe
Step 1: Sear the Chicken
Start by heating a large, deep skillet on medium-high heat and add the olive oil. Season your chicken breasts generously with 1 teaspoon of kosher salt on both sides. Place them in the hot pan and cook until each side turns a gorgeous golden brown—about 4 to 5 minutes per side. This step locks in juices and builds a beautiful crust. Once done, remove the chicken and set it aside to rest while you continue with the sauce and pasta.
Step 2: Build Flavor with Sun-Dried Tomatoes and Garlic
Using the same pan (and all those delicious browned bits), toss in the chopped sun-dried tomatoes and minced garlic. Cook them over medium-low heat for about a minute. Keep an eye on the garlic to prevent burning; this brief sauté wakes up their flavors and creates a fragrant base for your sauce.
Step 3: Add Liquids and Seasoning
Pour in the chicken broth and heavy cream along with 2 teaspoons of kosher salt. Stir gently to combine all these lovely ingredients. Bring the mixture to a boil, which helps meld the flavors together and starts the creamy sauce that will coat your pasta and chicken.
Step 4: Cook the Pasta Right in the Sauce
Now it’s time to add the uncooked pasta straight into the pan. Reduce the heat to low, cover the pan, and let it simmer, stirring occasionally. This part takes about 11 to 12 minutes until the pasta is tender but still slightly firm to the bite—al dente perfection. Cooking pasta directly in the sauce means it absorbs all those rich flavors.
Step 5: Slice the Chicken
While the pasta cooks, slice the rested chicken breasts into ½ inch strips, then cut those strips in half to create bite-sized pieces. This makes it easy to enjoy every forkful evenly coated in that creamy sauce.
Step 6: Combine Chicken, Spinach, and Parmesan
Turn the heat back to low and add the cut chicken, fresh spinach, and grated Parmesan cheese to the pan. Toss everything together gently. Let it cook for another 2 to 3 minutes so the spinach wilts, the chicken warms through, and the sauce thickens to a velvety consistency that clings beautifully to the pasta.
Step 7: Garnish and Serve
The final flourish is simple but essential: sprinkle with torn fresh basil and extra Parmesan cheese before serving. This adds brightness and a fresh herbal note that elevates the entire meal. Dig in and enjoy the creamy, comforting magic of this One-Pan Tuscan Chicken Pasta Recipe!
How to Serve One-Pan Tuscan Chicken Pasta Recipe
Garnishes
Fresh basil and Parmesan aren’t just toppings—they are flavor boosters that bring freshness and depth to the dish. You can also add a sprinkle of crushed red pepper flakes if you like a little kick or a drizzle of high-quality extra virgin olive oil for an extra layer of richness.
Side Dishes
This pasta is hearty enough to be the star, but a simple green salad or roasted vegetables pair beautifully for balance. Think crisp arugula with lemon vinaigrette or charred asparagus. Garlic bread is always a crowd-pleaser, ready to sop up any creamy sauce left on the plate.
Creative Ways to Present
For a fun twist, serve the pasta inside hollowed-out mini bell peppers or in shallow bowls with delicate Parmesan crisps perched on top. If you’re entertaining, garnish individual plates with microgreens or edible flowers to impress your guests with a colorful Italian-inspired presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover One-Pan Tuscan Chicken Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more, but the spinach may darken slightly—no worries, it will still taste fantastic.
Freezing
While the sauce is creamy, you can freeze leftovers by placing portions in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Cream sauces may separate slightly when frozen but will smooth out when reheated with gentle stirring.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce as needed. Alternatively, microwave in short intervals, stirring between each to maintain creamy texture and heat evenly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and richer flavor. Just adjust the cooking time slightly to ensure they are fully cooked through before slicing.
What pasta can I substitute for penne?
Any short pasta like rigatoni, fusilli, or farfalle works beautifully. Choose a shape that holds sauce well and cooks in about the same time for best results.
Is there a dairy-free version of this recipe?
You can swap heavy cream for coconut cream and use a dairy-free Parmesan alternative or nutritional yeast. The flavor will shift slightly but still deliciously creamy and satisfying.
Can I add other vegetables to the dish?
Definitely! Mushrooms, bell peppers, or cherry tomatoes can be great additions. Add them when you sauté the garlic and sun-dried tomatoes so they have time to cook through.
How spicy is this dish?
This recipe is mild and creamy by nature. You can add chili flakes or a dash of cayenne pepper during cooking or as a garnish if you prefer some heat.
Final Thoughts
This One-Pan Tuscan Chicken Pasta Recipe is a shining example of how simple ingredients and minimal cleanup can come together to create an unforgettable meal. Whether you’re cooking for family, impressing friends, or just treating yourself, this dish offers comfort, flavor, and elegance all in one skillet. Go ahead and give it a try—you’ll be so glad you did!
Print
One-Pan Tuscan Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This One-Pan Tuscan Chicken Pasta is a creamy, flavorful dish featuring tender chicken breasts cooked with sun-dried tomatoes, garlic, spinach, and Parmesan cheese, all combined with penne pasta in a rich Tuscan-style sauce. Ready in under 40 minutes, it’s perfect for an easy yet impressive weeknight dinner with minimal cleanup.
Ingredients
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 ½ pounds chicken breasts
- 3 teaspoons kosher salt (divided, or more to taste)
Sauce and Pasta
- 4 ounces sun-dried tomatoes (drained and chopped)
- 5 cloves garlic (minced)
- 3 cups chicken broth
- 1 ½ cups heavy cream
- 8 ounces penne pasta (or any short pasta)
Vegetables and Cheese
- 4 ounces spinach
- 1 cup grated Parmesan cheese (plus more for serving)
- ¼ cup basil (torn, for garnish)
Instructions
- Cook the Chicken: Heat a large, deep skillet or pan over medium-high heat and add the olive oil. Season the chicken breasts with 1 teaspoon of kosher salt on both sides. Add the chicken to the hot pan and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
- Sauté Sun-Dried Tomatoes and Garlic: In the same pan, add the chopped sun-dried tomatoes and minced garlic. Cook over medium-low heat for 1 minute, stirring frequently and ensuring the garlic doesn’t burn.
- Add Liquids and Broth: Pour in the chicken broth and heavy cream, then add 2 teaspoons of kosher salt. Stir to combine and bring the mixture to a boil.
- Cook the Pasta: Add the uncooked penne pasta to the boiling sauce. Reduce the heat to low, cover the pan, and cook, stirring occasionally, until the pasta is al dente, about 11-12 minutes.
- Slice the Chicken: While the pasta cooks, cut the cooked chicken breasts into ½-inch slices, then halve them again into bite-sized pieces.
- Combine and Finish: With the heat on low, add the chicken pieces, fresh spinach, and grated Parmesan cheese to the pan. Toss everything together and cook for another 2-3 minutes until the chicken is heated through, spinach is wilted, and the sauce has thickened slightly.
- Serve: Garnish with freshly torn basil and extra Parmesan cheese. Serve hot and enjoy your comforting Tuscan chicken pasta!
Notes
- Use chicken thighs instead of breasts for a juicier version if preferred.
- Fresh basil adds brightness, but dried basil can be used in a pinch.
- For a lighter dish, substitute half-and-half for heavy cream.
- Make sure to stir occasionally when cooking pasta in the sauce to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
