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Close-up of One Pot Creamy Tuscan Chicken Pasta with penne, spinach, and seared chicken chunks.

One Pot Creamy Tuscan Chicken Pasta Recipe

Make this comforting Creamy Tuscan Chicken Pasta entirely in one pot. This easy recipe delivers big Italian flavors and tender chicken, making it perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dinner, Main Dish
Cuisine: Italian
Calories: 695
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds chicken breasts boneless and skinless
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper freshly ground
  • 2 tablespoons olive oil
  • 2 tablespoons butter unsalted
For the Sauce and Pasta
  • 3 cloves garlic minced
  • 1 cup sun-dried tomatoes drained, roughly chopped
  • 1 tablespoon Italian seasoning
  • 1 cup heavy cream
  • 2 cups milk
  • 1 cup Parmesan cheese freshly grated
  • 8 ounce penne or macaroni uncooked
  • 3 cups baby spinach

Equipment

  • Dutch oven or braiser
  • Measuring cups and spoons

Method
 

  1. Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and cook for about 3 to 4 minutes per side until browned. Remove the chicken from the skillet. Cut the chicken into 1 inch pieces and set aside.
  2. Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, and Italian seasoning to the pot and sauté until aromatic.
  3. Add the heavy cream, milk, Parmesan cheese, and penne. Stir well. Cook for 10 minutes or until the pasta is al dente, stirring occasionally.
  4. Add the chicken back to the pot along with the spinach. Cook for another 1 to 2 minutes or until the chicken has warmed through and the spinach has wilted.
  5. Serve the pasta warm.

Nutrition

Calories: 695kcalCarbohydrates: 46gProtein: 50gFat: 35gSaturated Fat: 17gCholesterol: 181mgSodium: 780mgPotassium: 1528mgFiber: 4gSugar: 12gVitamin A: 2589IUVitamin C: 14mgCalcium: 384mgIron: 4mg

Notes

You can substitute coconut cream or a lower fat content cream or milk to reduce the fat percentage. If you use only milk, the sauce will not be as thick or creamy. This dish keeps well in an airtight container in the fridge for 3 to 4 days, and it can also be frozen for up to 6 months. If you freeze the dish, thaw it overnight in the fridge before reheating.

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