The Meal That Feels Like A Big Hug
Hey friends! If you know me, you know that I live for those dinners that taste like a fancy night out but actually happen in my pajamas. This One-Pot Creamy Tuscan Chicken Pasta is exactly that. It is rich, velvety, and packed with those sunny Italian flavors garlic, sun-dried tomatoes, spinach but the best part? It all happens in a single pot. No boiling water separately, no strainer to wash, just pure comfort bubbling away on the stove.
I usually lean on quick roasting methods, like my sheet pan miso chicken for effortless flavor, but sometimes you just need a bowl of creamy pasta to make the world feel right. This recipe is my answer to “I want something cozy, but I refuse to do more than five minutes of dishes.”
Why This One-Pot Wonder Works
The magic of this recipe is the starchy pasta water. Because you cook the noodles right in the sauce, they release starch that naturally thickens the cream, making it silky and luxurious without needing flour or roux. It is the same trick I use in my creamy peanut noodle bowls to get that perfect sauce consistency. Plus, the chicken cooks right in the pan first, leaving behind those delicious golden bits (the fond) that give the whole dish a deep, savory backbone.
If you are looking for lunch ideas that reheat well, this creamy tuscan chicken pasta is a winner. The sauce stays rich even the next day, unlike some creamy pasta recipes that break or get oily. It is reliable, hearty, and honestly, hard to mess up.
Pantry Staples for Italian Comfort
You don’t need a plane ticket to Tuscany, just a quick trip to your pantry.
- Chicken: Boneless, skinless breasts or thighs, cut into bite-sized pieces. Season them well!
- Pasta: I love penne or rigatoni something with ridges to hold onto that glorious sauce.
- Sun-Dried Tomatoes: The oil-packed kind is best. They add a sweet, tangy punch that cuts through the cream.
- Spinach: Fresh baby spinach wilts down in seconds and adds a pop of color and nutrition.
- Garlic: Lots of it. It’s the heart of any good italian chicken pasta.
- Cream & Broth: A mix of heavy cream (or half-and-half) and chicken broth creates the perfect cooking liquid.
- Parmesan: Freshly grated melts best and adds that salty, nutty finish.
One-Pot Creamy Tuscan Chicken Pasta
- Total Time: 30
- Yield: 4 1x
Description
This One-Pot Creamy Tuscan Chicken Pasta is the ultimate cozy comfort food. Tender chicken, sun-dried tomatoes, and spinach are cooked together with pasta in a rich, garlic-parmesan cream sauce—all in a single pot for easy cleanup.
Ingredients
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil (or sun-dried tomato oil)
1 tablespoon butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 teaspoons Italian seasoning
3 cups chicken broth
1 cup heavy cream (or half-and-half)
12 oz penne or rigatoni pasta (uncooked)
1/2 cup grated Parmesan cheese
3 cups fresh baby spinach
Salt and black pepper to taste
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then add to the pot. Cook for 3-4 minutes per side until browned (it doesn’t need to be fully cooked yet). Remove chicken and set aside.
2. Add butter to the same pot. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in chicken broth, heavy cream, sun-dried tomatoes, and Italian seasoning. Stir to scrape up any browned bits from the bottom of the pan. Bring to a simmer.
4. Add the uncooked pasta and stir well. Reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
5. Stir the cooked chicken and Parmesan cheese back into the pot.
6. Add the spinach and toss gently until wilted.
7. Taste and adjust salt and pepper. If sauce is too thick, add a splash more broth. Serve hot.
Notes
- Use oil-packed sun-dried tomatoes for the best flavor; drain them before chopping.
- Stir the pasta occasionally while it cooks to prevent it from sticking to the bottom of the pot.
- Leftovers reheat well; add a splash of water or milk to loosen the sauce.
- For a lighter version, use half-and-half, but be careful not to boil it too vigorously to prevent curdling.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
Step-by-Step to Creamy Perfection
Step 1: Heat a drizzle of olive oil (or use some oil from the sun-dried tomato jar!) in a large pot or Dutch oven over medium-high heat. Add your seasoned chicken pieces and sear them until golden brown. They don’t need to be cooked all the way through yet, just browned. Remove them and set aside.
Step 2: In the same pot, add a little butter and sauté your minced garlic until it smells amazing about 1 minute. If you like garlicky shrimp style flavor, you know this step is crucial.
Step 3: Pour in the chicken broth, heavy cream, and sun-dried tomatoes. Scrape the bottom of the pot to release those tasty browned bits. Bring it to a gentle simmer.
Step 4: Stir in the uncooked pasta. Make sure it is mostly submerged. Lower the heat to medium-low, cover, and let it bubble away for about 10-12 minutes. Stir it occasionally so the pasta doesn’t stick.
Step 5: When the pasta is al dente and the sauce has thickened, stir the chicken back in along with the Parmesan cheese.
Step 6: Toss in the fresh spinach and stir gently until it wilts into the hot pasta. If the sauce gets too thick, just splash in a little extra broth. Serve it piping hot!
Customize Your Bowl
This chicken pasta bake style stovetop meal is super flexible:
- Add Veggies: Sliced mushrooms or zucchini work great here. Just sauté them with the garlic. It reminds me of the veggie versatility in my garlic butter chicken and broccoli sheet pan dinner.
- Spice It Up: A pinch of red pepper flakes adds a nice little kick to balance the rich cream.
- Lighten It Up: You can use half-and-half instead of heavy cream, though the sauce will be a bit thinner.
- Make it “Honey-Garlic” Style: If you love sweet and savory, swap the sun-dried tomatoes for a drizzle of honey at the end, channeling the vibe of my slow cooker honey garlic chicken.
Your New Weeknight Savior
There is no shame in leaning on easy pasta dinner recipes when life gets chaotic. This One-Pot Creamy Tuscan Chicken Pasta delivers big flavor with minimal effort, leaving you with a full belly and an (almost) empty sink. Give it a try tonight your future self will thank you for the leftovers!
