Creamy One Pan Tuscan Chicken Pasta (Print Version)
Flavor-packed chicken pasta with sun-dried tomatoes, spinach, and creamy sauce. Easy weeknight dinner.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, sliced into strips
02 - 1 tsp Italian seasoning
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil
→ Pasta & Vegetables
06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, drained and chopped
08 - 2 cups baby spinach, roughly chopped
09 - 8 oz penne or rigatoni, uncooked
10 - 2 1/2 cups low-sodium chicken broth
→ Sauce
11 - 1 cup heavy cream
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 tsp crushed red pepper flakes
# Directions:
01 - Season the chicken strips with Italian seasoning, salt, and pepper.
02 - In a large, deep skillet or sauté pan, heat olive oil over medium-high heat. Add chicken and cook until golden brown and mostly cooked through, about 4–5 minutes. Transfer to a plate.
03 - In the same pan, add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
04 - Add uncooked pasta and chicken broth. Stir, scraping any browned bits from the bottom. Bring to a boil, then reduce heat to a simmer.
05 - Return the chicken and any juices to the pan. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
06 - Lower the heat. Stir in heavy cream, spinach, Parmesan, and red pepper flakes. Simmer for 2–3 minutes until the sauce thickens and spinach wilts. Adjust seasoning as needed.
07 - Serve hot, garnishing with extra Parmesan if desired.
# Expert Tips:
01 -
- Everything cooks in one pan, which means fewer dishes and more time to relax on the couch.
- The sauce gets incredibly rich and thick by using the starch from the pasta right in the skillet.
02 -
- Do not rinse the pasta after cooking, as the starch is crucial for thickening the sauce.
- Keep an eye on the pan while the pasta simmers to prevent the liquid from evaporating too quickly.
03 -
- Let the chicken rest on the plate for a few minutes to retain its juices.
- Simmer the sauce gently rather than boiling it vigorously to keep the cream from separating.