Introduction

This One-Pan Tuscan Chicken Pasta is a creamy, flavorful dinner that comes together quickly with minimal cleanup. Tender chicken, sun-dried tomatoes, and spinach melt into a rich sauce that coats perfectly cooked pasta. It’s an easy meal that feels special enough for guests or a cozy weeknight treat.

The image shows a round gray pan filled with three layers: the base layer is cooked golden-brown penne pasta, the middle layer has light golden pieces of cooked chicken breast, and the top layer is green spinach leaves and small bits of red sun-dried tomatoes scattered throughout. A silver spoon rests inside the pan on the right side. The pan handle is wrapped with a soft pink cloth. Around the pan, fresh green basil leaves are placed on a white marbled surface, with a white plate holding a wedge of pale yellow cheese and grated cheese on the bottom left side. Two stacked white plates are partially visible at the top right. photo taken with an iphone --ar 4:5 --v 7

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 on 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 remaining 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 down the heat to low, cover, and cook, stirring occasionally, until the pasta is al dente, about 11-12 minutes.

Step 5: Cut the chicken into ½ inch slices, then cut the slices in half to create bite-sized pieces.

Step 6: With the heat still low, 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 topped with freshly torn basil and extra Parmesan cheese. Enjoy!

Tips & Variations

Use chicken thighs instead of breasts for a juicier option.

Swap heavy cream for half-and-half to reduce richness, but reduce cooking time to avoid curdling.

Add red pepper flakes with the garlic for a spicy kick.

Replace spinach with kale or arugula for a different green and texture.

For gluten-free, use your favorite gluten-free pasta variety.

FAQs

Can I prepare this dish ahead of time?

You can cook the chicken and prepare the sauce ahead, but for best texture, cook the pasta just before serving and combine everything at the end.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, roasted red peppers or cherry tomatoes sautéed briefly can provide a similar sweet and tangy flavor.

Dinner

One-Pan Tuscan Chicken Pasta Recipe