Easy One-pot Creamy Tuscan Chicken Pasta
Enjoy a restaurant-quality meal at home with this creamy Tuscan chicken pasta. Made in one pot and ready in about 35 minutes, it features tender chicken, sun-dried tomatoes, and fresh spinach in a rich, velvety Parmesan sauce. Perfect for a quick and satisfying weeknight dinner.
Equipment
- Dutch oven or heavy-bottomed pot
- Cutting board
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons olive oil from a jar of oil-packed sun-dried tomatoes
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes oil-packed, drained and roughly chopped
- 1 tablespoon Italian seasoning
- ¼ cup chicken broth mixed with 1 teaspoon lemon juice, optional, for deglazing
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese freshly grated
- 8 ounces uncooked penne or macaroni
- 3 cups baby spinach
- Fresh basil, for garnish optional
Instructions
Sear the Chicken
- Pat the chicken breasts dry and season them on both sides with salt and pepper. Heat 2 tablespoons of oil from the sun-dried tomato jar in a Dutch oven over medium-high heat.
- Carefully place the chicken in the hot pan and cook for 3 to 4 minutes per side, until golden-brown and cooked through (165°F / 74°C). Remove the chicken from the pot and set it on a cutting board to rest for at least 5 minutes. Once rested, cut it into 1-inch pieces.
Build the Sauce Base
- Reduce the heat to medium and add the butter to the same pot. Once it melts, add the minced garlic, chopped sun-dried tomatoes, and Italian seasoning. Sauté for about one minute, stirring constantly, until the garlic is fragrant.
- If using, pour in the chicken broth with a splash of lemon juice to deglaze, scraping up any browned bits from the bottom of the pan.
Cook the Pasta in the Sauce
- Pour the heavy cream and milk into the pot. Stir in the freshly grated Parmesan cheese and the uncooked penne. Stir well to combine.
- Bring the mixture to a simmer, then immediately reduce the heat to low to maintain a gentle bubble. Cook for about 10 minutes, stirring every couple of minutes to prevent sticking, until the pasta is al dente.
Finish and Combine
- Stir the cooked, chopped chicken back into the pot. Add the baby spinach and continue to stir for 1 to 2 minutes. The residual heat will warm the chicken and wilt the spinach into the sauce.
- Serve immediately, garnished with fresh basil if desired.
Notes
Ingredient Substitutions: You can use boneless, skinless chicken thighs instead of breasts for a richer flavor. Half-and-half can replace heavy cream for a lighter sauce, though it will be thinner. Any short pasta like rigatoni or fusilli works well. Pro Tip: For the smoothest sauce, grate your own Parmesan from a block. Pre-shredded cheese can contain anti-caking agents that prevent a silky texture. Heat Control: To prevent the cream sauce from separating, make sure to reduce the heat to medium before adding the cream and milk. A gentle simmer is key. Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce. Variations: Add 1/4 teaspoon of red pepper flakes with the garlic for some heat, or toss in 8 ounces of sautéed mushrooms for an earthy flavor. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 765kcalCarbohydrates: 48gProtein: 49gFat: 42gSaturated Fat: 21gCholesterol: 175mgSodium: 850mgPotassium: 950mgFiber: 4gSugar: 8gVitamin A: 2100IUVitamin C: 15mgCalcium: 450mgIron: 3mg
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