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Creamy Tuscan Chicken Pasta Skillet | Easy One Pan Dinner

Creamy Tuscan Chicken Pasta - featured image
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This creamy Tuscan chicken pasta skillet is a one-pan wonder that turns a kitchen accident into a comforting, restaurant-quality meal. Ready in 35 minutes with simple pantry ingredients, it’s perfect for busy weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds), sliced in half horizontally
  • Salt and black pepper, to taste
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 1/2 cups heavy cream
  • 1 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 8 ounces short pasta (penne, rigatoni, or fusilli)
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley, for garnish (optional)

Instructions

  1. Slice chicken breasts in half horizontally to make 1/2-inch thick cutlets. Season both sides with salt, black pepper, and Italian seasoning. Let sit for 5 minutes.
  2. Heat a large deep skillet or Dutch oven over medium-high heat. Add olive oil and butter. Once butter is melted and foaming, add chicken pieces. Cook for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer chicken to a plate and tent with foil. Do not clean the pan.
  3. Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to the pan. Stir constantly for about 1 minute until fragrant. If too dry, add a splash of chicken broth.
  4. Pour in heavy cream and chicken broth. Add Dijon mustard and red pepper flakes (if using). Stir, scraping up browned bits from the bottom of the pan. Bring to a gentle simmer.
  5. Add dry pasta directly to the sauce, stirring to submerge. Cover skillet with a lid, reduce heat to medium-low, and simmer for 12-15 minutes, stirring once halfway. If sauce thickens too much, add a splash more broth; if too thin, cook uncovered for 1-2 minutes.
  6. Remove lid. Add fresh spinach and grated Parmesan cheese. Stir gently until spinach wilts and cheese melts, about 2 minutes.
  7. Slice seared chicken into strips or bite-sized pieces. Return chicken and any accumulated juices to the skillet. Stir gently and heat through for 1-2 minutes.
  8. Taste and adjust seasoning with more salt or pepper if needed.
  9. Serve hot, topped with extra Parmesan and fresh parsley if desired.

Notes

For best results, use freshly grated Parmesan and avoid boiling the cream to prevent graininess. Let the chicken rest after searing to keep it juicy. If the sauce seems too thick before pasta is done, add a splash of warm water or broth. For a lighter version, use half-and-half instead of heavy cream.

Nutrition

Keywords: creamy Tuscan chicken pasta, one pan dinner, easy weeknight meal, chicken pasta skillet, comfort food

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