Recipe

One-Pot Creamy Tuscan Chicken Pasta

Golden chicken, tender pasta, and a bright, cozy Parmesan cream sauce with sun-dried tomatoes and spinach, all made in one pot.

By Matt Campbell

•

4.8

A skillet filled with creamy Tuscan chicken pasta with spinach and sun-dried tomatoes, finished with grated Parmesan and cracked black pepper on a warm kitchen counter

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If you've ever wanted dinner to taste like you tried harder than you did, this one-pot creamy Tuscan chicken pasta is your move. It hits all my favorite buttons: crisp edges on the chicken, cozy carbs, and a sauce that's creamy but still has some brightness thanks to sun-dried tomatoes and a squeeze of lemon at the end.

It's also the kind of recipe that forgives you for being human. Over-reduced the sauce a little? Splash in broth. Pasta getting too thirsty? More liquid. Forgot to thaw chicken? Use chicken thighs or cutlets and keep it moving. We're here to eat well, not audition for a cooking show.

Ingredients on a kitchen counter including dried pasta, chicken, spinach, sun-dried tomatoes, garlic, broth, cream, Parmesan, lemon, and spices laid out for cooking

Why It Works

One pot, real flavor: Browning the chicken first builds a fond that turns into the backbone of the sauce.
Balanced creaminess: Parmesan thickens the sauce while broth keeps it from getting heavy.
Weeknight flexible: Works with penne, rotini, farfalle, or whatever short pasta you have.
Built-in greens: Spinach wilts right in at the end so you get a pop of color and a little virtue without trying.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.

Reheat: Warm in a skillet over medium-low heat with a splash of chicken broth, water, or milk to loosen the sauce. Keep it at a gentle simmer and stir often. Microwave works too, but do it in 30 second bursts and stir in between.

Freeze: You can freeze it, but creamy sauces can separate or turn a little grainy. If you do, freeze up to 2 months and reheat gently with extra liquid, stirring until it comes back together.

A glass meal prep container filled with leftover creamy chicken pasta, lid off on a kitchen counter with a spoon nearby

Common Questions

Can I use milk instead of heavy cream?

Yes. Use whole milk for best results. The sauce will be a little lighter and less glossy. If you want it thicker, add an extra 2 to 3 tablespoons Parmesan and simmer a touch longer.

What pasta shape works best?

Short shapes that trap sauce are the easiest here: penne, rotini, farfalle, or rigatoni. If you use a different shape, just watch the liquid level and cook time.

How do I keep the sauce from curdling?

Keep the heat at a gentle simmer once the cream goes in, and do not hard-boil it. If it looks a little split, pull it off the heat and whisk in a splash of broth or cream until smooth again.

Can I make it spicy?

Absolutely. Add 1/4 to 1/2 teaspoon red pepper flakes with the garlic, or finish each bowl with a little chili oil.

Can I make this with shrimp instead of chicken?

Yes. Cook the pasta and sauce first, then add peeled shrimp in the last 3 to 4 minutes of simmering until just pink and cooked through.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven (12-inch is ideal)
Tongs
Wooden spoon
Microplane or fine grater for Parmesan
Measuring cups and spoons

I started making versions of this back when I was chasing real-life practice over perfect classroom exercises. It's the kind of dish that teaches you the stuff that actually matters: how to brown protein without fussing, how to build a sauce from what's already in the pan, and how to taste your way into something that feels restaurant-y even if you're cooking in sweatpants. Also, sun-dried tomatoes are basically cheat codes. I said what I said.

One-Pot Creamy Tuscan Chicken Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil (or oil from the sun-dried tomato jar)
4 cloves garlic, minced
1/2 cup sun-dried tomatoes (oil-packed), drained and sliced (reserve 1 to 2 teaspoons oil for finishing, optional)
3 cups low-sodium chicken broth, plus more as needed
8 ounces short pasta (penne, rotini, farfalle)
3/4 cup heavy cream
1 cup freshly grated Parmesan, plus more for serving
3 packed cups baby spinach
1 teaspoon lemon juice (optional but recommended)
Red pepper flakes, to taste (optional)

Cut chicken pieces, minced garlic, and sliced sun-dried tomatoes ready on a cutting board next to a large skillet on the stove

Instructions

Season and brown the chicken. Pat the chicken dry, then season with salt, pepper, and Italian seasoning. Heat a large deep skillet over medium-high heat. Add olive oil. Add chicken in an even layer and let it sit for 2 to 3 minutes so it actually browns, then stir and cook 2 to 3 minutes more until you have golden edges. Transfer to a plate. (It will finish cooking later.)
Build the base. Reduce heat to medium. Add garlic and red pepper flakes if using. Stir for 30 seconds until fragrant. Add sun-dried tomatoes and stir for another 30 seconds. If the browned bits on the bottom look very dark, splash in a tablespoon or two of broth now and scrape them up so they do not turn bitter.
Cook the pasta in the sauce. Pour in chicken broth and bring to a simmer. Add pasta and stir well so it is mostly submerged. Simmer uncovered 10 to 12 minutes, stirring frequently (especially in the last few minutes) until pasta is just tender. If the pan looks dry before the pasta is done, add a splash more broth. The sauce should look a little loose at this point because the Parmesan will tighten it up.
Add cream and finish the chicken. Lower heat to medium-low and keep it at a gentle simmer. Stir in heavy cream, then return the chicken and any juices to the pan. Simmer 3 to 6 minutes, stirring occasionally, until the chicken is cooked through (165°F for breast) and the sauce looks creamy.
Thicken and green it up. Stir in Parmesan a handful at a time until melted and glossy. (Freshly grated melts best and keeps the sauce smooth.) Add spinach and stir until wilted, about 1 minute. Taste and adjust salt and pepper. Finish with lemon juice if using.
Serve. Spoon into bowls and top with extra Parmesan and black pepper. If you want extra shine, drizzle a tiny bit of reserved sun-dried tomato oil over the top.