This Creamy Tuscan Chicken Pasta is the ultimate comfort food that’s ready in just 30 minutes, all in one pot. With tender, juicy chicken, sun-dried tomatoes, fresh spinach, and perfectly cooked pasta all coated in a luscious Parmesan cream sauce, it’s an Italian-inspired dinner that’s as quick as it is satisfying.

Why You’ll Love This Recipe

• One pot for easy prep and cleanup

• Ready in just 30 minutes—perfect for busy nights

• Rich, creamy sauce with bold Italian flavors

• Uses simple pantry-friendly ingredients

• Customizable with your favorite vegetables or pasta shapes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds boneless, skinless chicken breasts

• ½ teaspoon salt

• ½ teaspoon freshly ground pepper

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 cup sun-dried tomatoes, drained and roughly chopped

• 1 tablespoon Italian seasoning

• 1 cup heavy cream

• 2 cups milk (dairy or non-dairy)

• 1 cup freshly grated Parmesan cheese

• 8 ounces penne or macaroni pasta, uncooked

• 3 cups baby spinach

Directions

1. Season the Chicken – Sprinkle salt and pepper evenly over both sides of the chicken breasts.

2. Cook the Chicken – In a Dutch oven or large pot, heat olive oil over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown and cooked through. Remove, cut into 1-inch pieces, and set aside.

3. Build the Sauce Base – Melt butter in the same pot. Add garlic, sun-dried tomatoes, and Italian seasoning; sauté until fragrant.

4. Cook the Pasta – Add heavy cream, milk, Parmesan, and pasta. Stir and cook for 10 minutes, or until pasta is al dente, stirring occasionally.

5. Finish the Dish – Return chicken to the pot along with spinach. Cook for 1–2 minutes until spinach wilts and chicken is warmed through.

6. Serve – Dish out warm, creamy portions and enjoy immediately.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Use boneless, skinless chicken thighs for extra juiciness.

• Swap heavy cream for coconut cream or a lower-fat cream for a lighter version.

• Try bowtie or rigatoni pasta instead of penne.

• Add mushrooms, zucchini, kale, or roasted red peppers for more vegetables.

• Stir in fresh basil at the end for added brightness.

Storage/Reheating

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Store in an airtight container for up to 6 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.

FAQs

1. Can I use pre-cooked chicken?

Yes, just skip the chicken cooking step and add it when the spinach goes in.

2. Can I make this gluten-free?

Absolutely—use gluten-free pasta and ensure your Parmesan is gluten-free.

3. What can I substitute for sun-dried tomatoes?

You can use roasted red peppers or fresh cherry tomatoes for a different flavor.

4. Can I use frozen spinach?

Yes, thaw and drain it well before adding.

5. Will this work with shrimp instead of chicken?

Yes, cook shrimp separately until pink, then add at the end with the spinach.

6. Can I make it dairy-free?

Use coconut cream, dairy-free milk, and vegan Parmesan.

7. How do I prevent the sauce from separating?

Simmer gently and avoid high heat after adding dairy.

8. Can I add wine to the sauce?

Yes, deglaze the pan with ¼ cup white wine after sautéing garlic and tomatoes.

9. What’s the best pasta shape for this?

Short pasta like penne, rigatoni, or rotini works best for holding the creamy sauce.

10. Can I double the recipe?

Yes, but use a larger pot to ensure the pasta cooks evenly.

Conclusion

Creamy Tuscan Chicken Pasta is the perfect balance of indulgence and simplicity. It’s rich and flavorful, yet quick enough for a weeknight meal. With just one pot, fresh ingredients, and versatile variations, this dish is bound to become a staple in your kitchen.

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