One-Pan Tuscan Chicken Pasta Recipe
Introduction
This One-Pan Tuscan Chicken Pasta is a creamy, flavorful dish that combines tender chicken, sun-dried tomatoes, and spinach with perfectly cooked pasta. It’s an easy, comforting meal that comes together quickly with minimal cleanup.
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
- Step 1: 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 on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
- Step 2: In the same pan, add the sun-dried tomatoes and minced garlic. Cook for 1 minute on medium-low heat, being careful not to burn the garlic.
- Step 3: Pour the chicken broth, heavy cream, and 2 teaspoons of kosher salt into the pan, stirring to combine. Bring the mixture to a boil.
- Step 4: Add the uncooked pasta to the pan. Turn the heat down to low, cover, and cook, stirring occasionally, until the pasta is al dente, about 11-12 minutes.
- Step 5: Cut the cooked chicken into ½-inch slices, then cut each slice in half to make bite-sized pieces.
- Step 6: Turn the heat to low and add the cut chicken, fresh spinach, and grated Parmesan cheese to the pan. Toss to combine and cook for another 2-3 minutes until the chicken is heated through and the sauce has thickened slightly.
- Step 7: Serve the pasta topped with freshly torn basil and extra Parmesan cheese. Enjoy!
Tips & Variations
- Use chicken thighs instead of breasts for a juicier, more flavorful meat.
- Substitute fresh tomatoes if you don’t have sun-dried tomatoes on hand, but reduce added salt accordingly.
- Swap penne with rigatoni, fusilli, or any short pasta shape you prefer.
- For a lighter version, use half-and-half instead of heavy cream.
- Add a pinch of red pepper flakes for a subtle spicy kick.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. Cooking frozen chicken directly in the pan may result in uneven texture and longer cooking times.
What can I substitute for heavy cream?
You can use half-and-half, whole milk with a little butter, or a dairy-free cream alternative. Keep in mind these swaps might alter the richness and texture of the sauce slightly.
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One-Pan Tuscan Chicken Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This One-Pan Tuscan Chicken Pasta is a creamy, flavorful dish that combines tender chicken breasts, sun-dried tomatoes, spinach, and penne pasta all cooked together in one skillet. With a rich sauce made from chicken broth, heavy cream, and Parmesan cheese, this recipe is a comforting and easy weekday meal that minimizes cleanup and maximizes taste.
Ingredients
Protein and Vegetables
- 1 ½ pounds chicken breasts
- 4 ounces sun-dried tomatoes (drained and chopped)
- 5 cloves garlic (minced)
- 4 ounces spinach
- ¼ cup basil (torn for garnish)
Liquids and Dairy
- 3 cups chicken broth
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese (plus more for serving)
Pasta and Oils
- 8 ounces penne pasta (or any short pasta)
- 2 tablespoons olive oil
Seasonings
- 3 teaspoons kosher salt (divided, or more to taste)
Instructions
- Prepare and 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 kosher salt on both sides. Cook the chicken in the hot pan until golden brown, approximately 4-5 minutes per side. Remove the chicken from the pan and set aside.
- Cook Sun-Dried Tomatoes and Garlic: In the same pan, add the chopped sun-dried tomatoes and minced garlic. Sauté for about 1 minute over medium-low heat, making sure not to burn the garlic.
- Add Liquids and Season: Pour in the chicken broth and heavy cream, then add the remaining 2 teaspoons kosher salt. Stir well to combine 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 let it cook for 11-12 minutes, stirring occasionally until the pasta is tender but still al dente.
- Prepare Chicken Pieces: While the pasta cooks, slice the cooked chicken into ½ inch thick pieces, then cut them in half to create bite-sized pieces.
- Combine Chicken, Spinach, and Cheese: Lower the heat to low and add the cut chicken pieces, fresh spinach, and grated Parmesan cheese into the pan. Toss everything together and cook for an additional 2-3 minutes until the chicken is heated through and the sauce thickens slightly.
- Serve: Serve the pasta immediately garnished with freshly torn basil leaves and extra Parmesan cheese for added flavor.
Notes
- You can substitute penne pasta with any short pasta like rigatoni or fusilli based on preference.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- If you prefer less salty dishes, reduce the amount of kosher salt to suit your taste.
- Make sure to stir occasionally while the pasta cooks to prevent sticking and ensure even cooking.
- This recipe can be adapted to a gluten-free diet by substituting gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Tuscan chicken pasta, one pan pasta, creamy chicken pasta, sun-dried tomatoes chicken, easy weeknight dinner, stovetop pasta recipe
