Tuscan Chicken Pasta
This one-pan Tuscan Chicken Pasta features juicy chicken, garlic, sun-dried tomatoes, and spinach in a creamy parmesan sauce. This is an easy chicken pasta recipe that everyone will love!
One pan pasta recipes were my bread and butter through college. This Homemade Hamburger Helper was on repeat all through school. These sorts of dishes are inexpensive, easy and they make a ton! This creamy Tuscan Chicken Pasta recipe is just as easy as my old favorites, but it features a more complex flavor profile, lean chicken, and vegetables. This is a recipe that is easy enough to make on a weeknight, but impressive enough to make for company!
What you’ll love about this recipe:
- SUPER EASY – This pasta recipe is so easy! Everything is cooked in one pan. When all of the ingredients are added to the pot the pasta soaks up all of the flavors and the ingredients magically make an ultra-delicious creamy sauce!
- VERSATILE – This recipe can be made with regular, whole wheat, gluten-free pasta, or chickpea pasta. The cooking times will be slightly different (but not super different) depending on the pasta you use. If using a different pasta, check it occasionally and remove it from heat when the pasta is al dente.
- QUICK – From start to finish, this recipe will be on your table in just 30 minutes!
Ingredients for Tuscan Chicken Pasta
As always, this is a quick overview of the ingredients you will need to make this easy chicken pasta. For the complete, printable recipe just keep scrolling. To make this Tuscan-inspired dish you will need:
- Olive Oil and Butter: this is used to saute the chicken, as well as a component in the sauce.
- Chicken: I used boneless, skinless chicken breasts, but boneless, skinless chicken thighs will also work.
- Spices: salt, Italian seasoning, garlic powder, and onion powder.
- Vegetables: garlic, shallot, sun-dried tomatoes, and spinach.
- Chicken Broth: you can use store-bought broth or homemade.
- Penne: you can use whole wheat, regular, or gluten-free pasta in this recipe. Feel free to swap this for another short pasta like ziti or rigatoni pasta if you prefer.
- Parmesan Cheese: use a good quality grated parmesan in this recipe.
How to Make Tuscan Chicken Pasta
In addition to the ingredients listed above you will just need a cutting board, knife, and a large skillet or dutch oven that has a lid. Follow the step-by-step directions below for the creamiest, most delicious chicken pasta!
Brown the Chicken
Heat a large skillet to medium heat. Add 1 tablespoon of olive oil to the skillet. When the oil is shimmering add the cubed chicken and the spices. Toss to coat so the chicken is seasoned well. Brown for 4-5 minutes, stirring occasionally until the chicken is golden brown.
Add the Vegetables
Next, add the minced garlic, shallot, spinach, and sun-dried tomatoes to the skillet. Saute this mixture for 2-3 minutes, stirring occasionally. This gives the shallot and garlic a chance to bring the flavor out so your sauce is rich and flavorful.
Add Liquid Ingredients
Add the chicken broth and heavy cream, and stir well. Bring the mixture to a boil, you may need to increase the heat to medium-high. Once the liquid is simmering nicely move to the next step.
Add Pasta and Simmer
Add the dry penne pasta to the skillet and stir well. Next, add 1 tablespoon of butter to the skillet as well. Reduce the heat to low and cover. Allow the pasta to simmer for 8 minutes.
Add Parmesan
At the 8-minute mark remove the lid and stir the pasta. Check the pasta for tenderness. When it is al dente and almost all of the liquid has been absorbed remove the skillet from heat. Stir in the parmesan.
Serve
Serve this pasta immediately with a generous dose of parmesan, freshly ground black pepper, and basil if desired! A sprinkle of fresh oregano, thyme, or even red pepper flakes to taste could also be great. This pasta is delicious all by itself, but it works really well with a simple salad like this or a Classic Wedge Salad.
Storing
This pasta can be stored in an airtight container for up to four days. To reheat simply microwave in 30-second increments until warm. You can also freeze this dish for up to 3 months. Allow the cooked pasta to thaw in the fridge overnight. To reheat add the pasta to a large skillet over low heat, cover, and stir occasionally until warmed through.
Tips & Tricks
- SEASON: be sure in step 1 when you brown the chicken you season it well, so each bite is super flavorful!
- DON’T OVERCOOK: in step 1 the chicken does not have to be cooked all the way through, it will finish cooking with the pasta.
- CHECK THE PASTA: cooking times for pasta will vary depending on the pasta you use, the depth of the pan, how hot the liquid is, and the altitude. Check the pasta and adjust accordingly.
- SUBSTITUTE FOR PREFERENCES: I used fresh baby spinach, but this would be equally as delicious with peppery arugula, chopped kale, or even fresh basil leaves. Replace the shallot with onion if you like, or use bite-sized pieces of roasted red peppers instead of sundried tomatoes.
Chicken Pasta FAQ
You can use boneless, skinless chicken thighs if you prefer. I have also made this dish with ground turkey with excellent results. Simply brown the ground turkey, drain off the grease, and toss in the spices. Follow the remaining steps as written.
Sun-dried tomatoes come two ways, you can find them in a jar with oil, this is usually found near the olives. Or, they are stored in an airtight back without oil. Usually, this is found near the croutons or other salad toppers. I prefer the dried without oil, but both options will work. If using the oil option simply rinse and pat them dry.
Milk or almond milk will work in a pinch, but it will not result in the same creamy texture.
More One Pan Pastas:
- Chicken Bacon Ranch Pasta: A favorite amongst the kids and our picky eaters!
- One-Pan Pesto Pasta: The perfect vegetarian dinner or side dish.
- Taco Mac: An ultra-simple dinner that hits the spot every time!
- Spicy Sausage Black Bean Pasta: Unbelievably versatile and flavorful!
- One Pan Shrimp Pasta: You’ll have dinner on the table in under 20 minutes.
Want more? Check out these 10+ One Pan Pasta Recipes!
Get the Recipe: Tuscan Chicken Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into 1 inch cubes
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH onion powder and garlic powder
- 1 shallot, minced
- 1 tablespoon garlic, minced
- 1/4 cup sun-dried tomatoes, if in oil rinse and pat them dry
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 3 cups dry penne
- 1 tablespoon butter
- 2 cups fresh spinach, chopped
- 1 cup grated parmesan
Instructions
- Heat a large skillet to medium heat. Add 1 tablespoon of olive oil to the skillet. When the oil is shimmering add the cubed chicken and the spices. Toss to coat so the chicken is seasoned well. Brown for 4-5 minutes, stirring occasionally until the chicken is golden brown.
- Next, add the minced garlic, shallot, spinach, and sun-dried tomatoes to the skillet. Saute this mixture for 2-3 minutes, stirring occasionally.
- Add the chicken broth and heavy cream, and stir well. Bring the mixture to a boil, you may need to increase the heat to medium-high.
- Add the dry penne pasta to the skillet and stir well. Add 1 tablespoon of butter to the skillet as well. Reduce the heat to low and cover. Allow the pasta to simmer for 8 minutes, stirring occasionally.
- At the 8-minute mark remove the lid and stir the pasta. Check the pasta for tenderness. When it is al dente and almost all of the liquid has been absorbed remove the skillet from heat. Stir in the parmesan.
