If you’re craving a comforting meal that combines creamy pasta, tender chicken, and a burst of vibrant flavors, this One-Pan Tuscan Chicken Pasta Recipe is your new best friend. Imagine juicy chicken breasts cooked to golden perfection, sun-dried tomatoes adding tangy sweetness, and a luscious sauce made with heavy cream and Parmesan cheese, all mingling effortlessly in one pan. It’s a hassle-free, crowd-pleasing dish that brings a taste of Tuscany straight to your dinner table, perfect for busy weeknights or leisurely weekend meals.
Ingredients You’ll Need
With just a handful of simple yet essential ingredients, this recipe balances flavor, texture, and color beautifully. Each component plays a role in creating that classic Tuscan flair—whether it’s the richness of cream, the fresh brightness of spinach, or the savory depth from Parmesan cheese.
- 2 tablespoons olive oil: Adds a fruity base and helps sear the chicken evenly for a golden crust.
- 1 ½ pounds chicken breasts: The star protein, providing juicy and tender bites throughout the dish.
- 3 teaspoons kosher salt (divided): Enhances and balances all the flavors perfectly when used in stages.
- 4 ounces sun-dried tomatoes (drained and chopped): Imparts a tangy sweetness that elevates the sauce’s complexity.
- 5 cloves garlic (minced): Fresh garlic infuses the dish with savory, aromatic warmth.
- 3 cups chicken broth: Forms the flavorful backbone of the sauce and cooks the pasta gently.
- 1 ½ cups heavy cream: Brings irresistible richness and smoothness to the sauce.
- 8 ounces penne pasta (or any short pasta): Holds sauce beautifully and provides a satisfying, chewy texture.
- 4 ounces spinach: Adds a fresh, vibrant green color along with a subtle earthiness.
- 1 cup grated Parmesan cheese (plus more for serving): Delivers salty, nutty depth and helps thicken the sauce.
- ¼ cup basil (torn for garnish): Fresh herb aroma and bright notes to finish the dish.
How to Make One-Pan Tuscan Chicken Pasta Recipe
Step 1: Sear the Chicken
Start by heating your pan on medium-high heat and adding olive oil, which creates the perfect base to brown the chicken. Season your chicken breasts lightly with kosher salt, then cook them until each side is golden brown, locking in juices and flavor. This step is crucial for that tender, flavorful chicken that will shine throughout the dish.
Step 2: Sauté Sun-Dried Tomatoes and Garlic
Using the same pan, toss in sun-dried tomatoes and minced garlic. Cooking them gently over medium-low heat softens the tomatoes and releases the aromatic garlic flavor, building a rich foundation for the sauce without overpowering it.
Step 3: Create the Sauce Base
Pour in the chicken broth and heavy cream, then add the remaining kosher salt. Stir everything to combine and bring it to a boil. This mixture combines the broth’s savory undertones with the cream’s velvety texture, setting the stage for your pasta to soak up incredible flavors.
Step 4: Cook the Pasta
Add the uncooked pasta directly into the sauce. Lower the heat, cover the pan, and let the pasta cook gently, stirring occasionally, until al dente. The pasta absorbs the creamy, tomato-infused broth, resulting in a perfectly coated, tender bite every time without the need for extra pots.
Step 5: Slice the Chicken
While the pasta cooks, slice the cooked chicken into half-inch pieces—bite-sized and perfect for mixing back into the dish. This makes each forkful balanced between protein and pasta, ensuring every bite is fulfilling.
Step 6: Combine and Finish
Turn the heat to low and add the sliced chicken, fresh spinach, and grated Parmesan cheese back into the pan. Toss everything together gently. The spinach wilts just right, the cheese melts into the sauce, and the chicken warms through, creating a harmonious blend of flavors and textures.
Step 7: Serve and Enjoy
Sprinkle torn basil and an extra handful of Parmesan cheese over the top before serving. These last touches add freshness and a final boost of flavor that makes this One-Pan Tuscan Chicken Pasta Recipe sensational.
How to Serve One-Pan Tuscan Chicken Pasta Recipe
Garnishes
Fresh basil leaves and extra grated Parmesan aren’t just garnishes—they’re the final magic that bring brightness and depth to this dish. The basil adds an herby aroma and pops of green, while Parmesan introduces an irresistible savory finish.
Side Dishes
Though this recipe stands beautifully on its own, pairing it with a crisp green salad or warm, crusty garlic bread makes for a complete and satisfying meal. The freshness of a salad contrasts the creamy pasta, and bread is perfect for mopping up every last bit of sauce.
Creative Ways to Present
Try serving the pasta in individual shallow bowls for a cozy, rustic feel. Alternatively, garnish with a drizzle of good-quality olive oil or a sprinkle of crushed red pepper for a slight kick. Adding a lemon wedge on the side can brighten the dish with a splash of acidity if you like a tangy twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tuscan chicken pasta in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners later in the week without sacrificing flavor or texture.
Freezing
While the creamy sauce can sometimes change texture after freezing, you can freeze portions of this dish in freezer-safe containers for up to 2 months. To preserve quality, avoid freezing the fresh spinach—add it fresh when reheating instead.
Reheating
When reheating, warm the pasta gently over low heat on the stovetop, stirring often and adding a splash of chicken broth or cream if needed to loosen the sauce. This keeps the dish creamy and prevents it from drying out.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy, so feel free to swap them in if you prefer a more flavorful, tender cut.
What if I don’t have sun-dried tomatoes?
If sun-dried tomatoes aren’t on hand, you can use roasted red peppers or omit them altogether. While the flavor slightly changes, the dish remains delicious and creamy.
Is this recipe gluten-free?
To make it gluten-free, simply substitute the penne pasta with your favorite gluten-free pasta. Just cook it according to the package instructions and proceed with the recipe as usual.
Can I make this dish dairy-free?
For a dairy-free version, use coconut cream or a dairy-free heavy cream substitute, and swap Parmesan for nutritional yeast or a dairy-free cheese alternative. The flavor will be different but still satisfying.
How spicy is the One-Pan Tuscan Chicken Pasta Recipe?
This recipe isn’t spicy by default, but if you love some heat, add crushed red pepper flakes when sautéing the garlic or sprinkle over the top before serving.
Final Thoughts
This One-Pan Tuscan Chicken Pasta Recipe is one of those dishes that feels special yet comes together effortlessly, perfect for impressing your family or friends any night of the week. It’s creamy, savory, and packed with fresh flavors that keep you coming back for more. I can’t wait for you to try it and share the joy of this easy, flavorful meal in your own kitchen.
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 combining tender chicken breasts, sun-dried tomatoes, garlic, spinach, and Parmesan cheese in a rich sauce cooked together with penne pasta. It’s a comforting, easy-to-make meal perfect for busy weeknights that requires minimal cleanup.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken breasts
- 3 teaspoons kosher salt (divided or more to taste)
- 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)
- 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. Cook the chicken in the hot pan until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
- Sauté 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 to avoid burning the garlic.
- Add Liquids: Pour in the chicken broth, heavy cream, and the remaining 2 teaspoons of kosher salt. Stir everything together and bring the mixture to a boil.
- Cook the Pasta: Add the uncooked penne pasta to the pan. Reduce heat to low, cover the pan, and cook, stirring occasionally, until the pasta is al dente, about 11-12 minutes.
- Prepare Chicken Pieces: While the pasta cooks, slice the chicken into ½ inch thick pieces, then cut the slices in half to create bite-sized pieces.
- Combine Ingredients: Turn heat to low and add the chicken pieces, fresh spinach, and grated Parmesan cheese to the pan. Toss to combine and cook for an additional 2-3 minutes until the chicken is heated through and the sauce has thickened slightly.
- Serve and Garnish: Serve the pasta garnished with freshly torn basil leaves and extra Parmesan cheese on the side. Enjoy your flavorful Tuscan chicken pasta!
Notes
- You can substitute penne pasta with other short pasta types like rigatoni or fusilli.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- If sun-dried tomatoes are packed in oil, drain well before chopping.
- Adjust salt to taste, especially since Parmesan cheese can add saltiness.
- Use fresh basil for the best flavor garnish.
