One-Pan Creamy Tuscan Chicken Pasta — Sun-Dried Tomato Magic

Creamy, cozy, and loaded with flavor, this one-pan Tuscan chicken pasta brings dinner together without drama. It’s hearty enough for a weeknight, yet special enough for guests. You get tender chicken, chewy sun-dried tomatoes, garlicky cream sauce, and spinach tucked in for balance.

The best part? Everything cooks in one skillet, pasta included. Less mess, more flavor, and a dish that tastes like it took all afternoon.

What Makes This Special

This pasta blends classic Tuscan-style flavors with modern one-pan ease.

Sun-dried tomatoes add tangy, concentrated sweetness that wakes up the creamy sauce. The skillet method lets the pasta absorb broth and cream directly, making it extra silky and deeply seasoned. Fresh spinach keeps things bright, while Parmesan adds a salty, nutty finish.

It’s comfort food that still feels fresh and vibrant.

Shopping List

• Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, thinly sliced
• Pasta: 12 ounces short pasta (penne, rigatoni, or farfalle)
• Sun-dried tomatoes: 1/2 cup, packed, preferably oil-packed, chopped
• Spinach: 4 cups baby spinach (about 4 ounces)
• Garlic: 3–4 cloves, minced
• Onion or shallot: 1 small, finely chopped (optional but recommended)
• Chicken broth: 3 cups, low-sodium
• Heavy cream: 3/4 cup (or half-and-half for lighter)
• Parmesan: 3/4 cup freshly grated, plus more for serving
• Olive oil: 2–3 tablespoons (use some from the sun-dried tomato jar for extra flavor)
• Butter: 1 tablespoon
• Italian seasoning: 1 teaspoon (or a mix of dried oregano, basil, and thyme)
• Crushed red pepper flakes: 1/4 teaspoon (optional, for heat)
• Salt and black pepper: to taste
• Lemon: 1/2, for a squeeze at the end (optional but brightens everything)

How to Make It

1. Season the chicken. Pat the sliced chicken dry. Toss with 1/2 teaspoon salt, black pepper, and half the Italian seasoning. This helps the pieces sear instead of steam.
2. Sear the chicken. Heat 1 tablespoon olive oil and the butter in a large deep skillet or Dutch oven over medium-high heat.

   Add the chicken in a single layer. Cook 3–4 minutes per side until just cooked through and golden in spots. Transfer to a plate.

3. Sauté aromatics. Lower heat to medium.

   Add another tablespoon of oil. Stir in the onion and a pinch of salt; cook 2–3 minutes until softened. Add garlic, sun-dried tomatoes, remaining Italian seasoning, and red pepper flakes.

   Cook 1 minute until fragrant.

4. Toast the pasta. Add the dry pasta to the skillet and toss with the tomato-garlic mixture for 30–60 seconds. This light toasting gives the pasta better flavor and texture.
5. Add liquids and simmer. Pour in the chicken broth and bring to a gentle boil. Reduce to a lively simmer.

   Cook uncovered, stirring occasionally, 8–10 minutes, until the pasta is al dente. If the pan looks dry before the pasta is done, add splashes of broth or water.

6. Make it creamy. Stir in the cream and return the chicken (and any juices) to the pan. Simmer 2–3 minutes to thicken slightly.

   The sauce should lightly coat the pasta.

7. Finish with greens and cheese. Stir in the spinach until wilted, 1–2 minutes. Remove from heat and fold in the Parmesan until smooth and glossy. Taste and adjust salt and pepper.

   Add a small squeeze of lemon to brighten.

8. Serve. Drizzle with a little sun-dried tomato oil if you have it. Top with extra Parmesan and cracked pepper.

Keeping It Fresh

Leftovers keep well for up to 3 days in an airtight container in the fridge. The sauce will thicken as it sits.

To reheat, add a splash of broth, water, or milk and warm gently over low heat, stirring until creamy again. If you plan to make it ahead, undercook the pasta by a minute so it doesn’t get too soft later. Avoid freezing; dairy-based sauces can separate after thawing.

Why This is Good for You

• Balanced plate in one pan: Protein from chicken, carbs from pasta, and fiber-rich spinach check the main boxes.
• Lycopene boost: Sun-dried tomatoes are packed with antioxidants that support heart health.
• Calcium and protein: Parmesan adds both, plus big flavor so you can use less overall cream.
• Customizable richness: Using half-and-half or adding extra broth keeps it lighter while still satisfying.

Pitfalls to Watch Out For

• Overcooking the chicken: Pull it once it’s just done, then return it at the end so it stays juicy.
• Too little liquid: The pasta absorbs more than you think.

  Keep extra broth or water on hand to prevent sticking.

• Clumpy cheese: Take the pan off heat before adding Parmesan and stir steadily to melt smoothly.
• Flat flavor: Season in layers—chicken, aromatics, broth, then final salt, pepper, and lemon to balance richness.

Recipe Variations

• Swap the protein: Use Italian sausage, rotisserie chicken, or shrimp (add shrimp in the last 3–4 minutes).
• Go greener: Replace spinach with kale (chopped small) and simmer 3–4 extra minutes to soften.
• Mushroom moment: Sauté 8 ounces sliced mushrooms with the onion for deeper umami.
• Dairy tweaks: Use half-and-half for lighter, or mascarpone for ultra-silky. A spoonful of cream cheese adds body.
• Gluten-free: Use a sturdy gluten-free pasta and watch liquid; you may need a bit less and gentler stirring.
• Herb lift: Finish with fresh basil or parsley. A few chopped capers add briny pop.
• Extra heat: Add Calabrian chili paste or more red pepper flakes with the garlic.

FAQ

Can I make this without heavy cream?

Yes.

Use half-and-half for a lighter version, or blend 1/2 cup milk with 1 tablespoon cornstarch and add at the end. Simmer briefly to thicken, then finish with Parmesan for creaminess.

Do I need oil-packed sun-dried tomatoes?

Oil-packed are best for flavor and texture. If using dry-packed, soften them in hot water for 10 minutes, drain, and add an extra tablespoon of olive oil to the pan.

What pasta shape works best?

Short shapes like penne, rigatoni, ziti, or farfalle work well because they cook evenly and hold the sauce.

Avoid very thin shapes like angel hair in a one-pan method.

How can I make it more saucy?

Add an extra 1/2 cup broth during the simmer and another splash of cream at the end. Remember the sauce thickens as it cools, so leave it slightly looser than you think.

Can I add white wine?

Absolutely. After sautéing the aromatics, deglaze the pan with 1/3 cup dry white wine and reduce by half before adding the pasta and broth.

What if my pasta sticks to the pan?

Keep the simmer moderate and stir every couple of minutes, scraping the bottom.

If it looks dry, add 1/4 cup water at a time. A wider pan helps distribute heat and liquid.

Is there a vegetarian option?

Skip the chicken and use vegetable broth. Add a can of cannellini beans or sautéed mushrooms for extra protein and texture.

Can I use frozen spinach?

Yes.

Thaw and squeeze out excess water, then fold it in at the end. Start with 1 cup thawed, squeezed spinach and adjust to your taste.

Final Thoughts

This one-pan creamy Tuscan chicken pasta brings restaurant comfort to your kitchen with very little effort. The sun-dried tomato punch, garlicky cream sauce, and tender chicken make every bite feel special.

Keep the steps simple, taste as you go, and don’t be shy with the Parmesan. It’s the kind of weeknight dinner that earns a permanent spot in your rotation—and gets requested again and again.