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Creamy Tuscan Chicken Pasta in 30 Minutes | Easy One-Pan Dinner

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A rich, creamy Tuscan chicken pasta with sun-dried tomatoes and spinach, all made in one pan in under 30 minutes. Perfect for busy weeknights, this dish tastes like it came from a restaurant but is simple enough for any home cook.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound total), sliced in half horizontally
  • 1 teaspoon salt (fine sea salt preferred)
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil (extra virgin)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ¼ cup sun-dried tomatoes (oil-packed), drained and chopped
  • 2 cups chicken broth (low-sodium)
  • 1 cup heavy cream
  • 8 ounces dried pasta (penne, fusilli, or fettuccine)
  • 3 cups fresh spinach
  • ½ cup grated Parmesan cheese (freshly grated)
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh basil leaves, torn (for garnish)
  • Extra Parmesan (for garnish)

Instructions

  1. Prep the chicken: Place chicken breasts on a cutting board and slice horizontally to create thinner cutlets. Season both sides with salt, pepper, garlic powder, and Italian seasoning. Pat seasoning in gently.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken cutlets (work in batches if needed) and cook undisturbed for 3-4 minutes until deep golden brown. Flip and cook another 3-4 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
  3. Start the sauce: Reduce heat to medium and add butter to the same pan. Scrape up browned bits from the bottom. Add minced garlic and sun-dried tomatoes, stirring constantly for about 30 seconds until fragrant.
  4. Build the creamy base: Pour in chicken broth and bring to a gentle simmer. Add heavy cream and stir until combined. Add red pepper flakes if using.
  5. Cook the pasta in the sauce: Add dried pasta directly to the sauce, stirring to submerge. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer. Stir every 2-3 minutes to prevent sticking. Cook until pasta is al dente, about 2 minutes less than package directions.
  6. Add spinach and Parmesan: Remove lid and add fresh spinach in handfuls. Stir gently until wilted, about 1 minute. Sprinkle in grated Parmesan and stir until melted and smooth.
  7. Finish and serve: Slice rested chicken into strips or bite-sized pieces. Add chicken back to the pan along with any accumulated juices. Stir gently to combine. Taste and adjust seasoning. Serve immediately topped with torn fresh basil and extra Parmesan.

Notes

For best results, use oil-packed sun-dried tomatoes and freshly grated Parmesan. Let heavy cream and Parmesan come to room temperature before using to prevent sauce from seizing. If sauce is too thick, add a splash of chicken broth or water. If too thin, simmer uncovered for an extra minute. Leftovers keep in the refrigerator for up to 3 days; reheat on the stovetop with a splash of broth or milk.

Nutrition

Keywords: creamy Tuscan chicken pasta, one-pan pasta, 30-minute dinner, chicken pasta recipe, Tuscan chicken, easy weeknight dinner, creamy pasta

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