A rich and creamy Tuscan pasta made in one pot, packed with tender chicken, sun-dried tomatoes, and a silky sauce that comes together in minutes. Comfort food flavor, zero effort.
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Ingredients
For the chicken
2 chicken breasts, thinly sliced
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp paprika
½ tsp salt
¼ tsp black pepper
For the pasta
2 cups penne or short pasta
1 ½ cups chicken broth
1 cup milk
½ cup heavy cream
½ cup chopped sun-dried tomatoes
1 cup spinach
½ cup grated Parmesan
2 garlic cloves, minced
Instructions
Seasoning the Chicken:
Coat the thin slices of chicken with garlic powder, Italian seasoning, paprika, salt, and pepper, making sure every piece is evenly covered. This ensures proper browning and a well-developed flavor foundation from the very beginning.
Searing for Flavor:
Heat olive oil in a deep skillet over medium-high heat and add the chicken in a single layer. Allow it to sear without moving it at first so a light crust forms, then flip and continue cooking until lightly golden. Remove the chicken to keep it tender while building the rest of the dish.
Building the Aromatic Base:
Reduce the heat to medium and use the same skillet without wiping it to cook the minced garlic and sun-dried tomatoes in the browned bits left behind. Let them warm just enough to release their aroma, creating a concentrated savory base for the sauce.
Simmering the Pasta and Sauce:
Add the uncooked pasta to the skillet, then pour in the chicken broth, milk, and heavy cream. Stir to distribute everything evenly, bring to a gentle boil, then cover. Let the pasta cook while stirring often, allowing starch to blend with the dairy and create a naturally creamy sauce.
Finishing the Dish:
Return the seared chicken to the skillet once the pasta is tender and the sauce has thickened. Stir in the Parmesan until completely melted and smooth, then fold in the spinach so it wilts gently into the hot sauce. Adjust with broth if too thick or simmer uncovered briefly if too thin, aiming for a glossy, velvety finish.
Variations
Richer Tuscan Sauce:
This version increases both the cream and Parmesan, allowing the sauce to become thicker, fuller, and more indulgent, much like the texture in our Creamy Garlic Chicken recipe. It creates a restaurant-style coating that clings beautifully to the pasta without altering the original flavor profile.
Brighter Lemon Finish:
Adding a touch of lemon zest and a small squeeze of lemon juice at the end lifts the richness of the sauce and brings a fresh, balanced finish. This variation keeps the dish comforting while making it feel lighter and more vibrant.
Hearty Veggie Skillet:
Mushrooms, zucchini, or artichokes can be added directly to the pan while the pasta simmers. As they cook, they blend naturally into the sauce and create a more complete, vegetable-forward one-pan meal that still stays creamy, similar to our One-Pan Chicken Skillet Recipe which is another fast and satisfying option.
Silky Orzo Version:
Replacing penne with orzo transforms the dish into a smoother, risotto-like bowl. Orzo absorbs the sauce more evenly, giving the entire skillet a cohesive, velvety texture without modifying the core Tuscan flavor.
Tips
Keep the heat at medium to avoid splitting the sauce and to let the cream blend smoothly with the pasta starch.
Stir the pasta regularly while it cooks so it doesn’t stick to the bottom and so the sauce thickens evenly.
If the sauce becomes too thick toward the end, add a small splash of broth to bring it back to a creamy consistency.
If the sauce is too thin, let the skillet simmer uncovered for a minute to help it reduce to a glossy finish.
Always taste before serving and adjust the seasoning with extra Parmesan, salt, or pepper to balance the richness.
Nutrition
Calories: 520
Protein: 32 g
Carbs: 46 g
Fat: 24 g
Quick Facts
One pot
Creamy and comforting
30-minute dinner