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One-Pan Tuscan Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 74 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tuscan / Italian

Description

This One-Pan Tuscan Chicken Pasta is a creamy, flavorful dinner that combines tender chicken breasts with sun-dried tomatoes, garlic, spinach, and Parmesan cheese all cooked together with penne pasta in a rich Tuscan-inspired sauce. Made in one skillet for easy cleanup, this dish offers a comforting and impressive meal perfect for busy weeknights or casual entertaining.

Ingredients

Protein

  • 1 ½ pounds chicken breasts
  • 3 teaspoons kosher salt (divided, or more to taste)

Vegetables and Flavorings

  • 4 ounces sun-dried tomatoes (drained and chopped)
  • 5 cloves garlic (minced)
  • 4 ounces spinach
  • ¼ cup basil (torn for garnish)

Dairy

  • 1 ½ cups heavy cream
  • 1 cup grated Parmesan cheese (plus more for serving)

Pantry

  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 8 ounces penne pasta (or any short pasta)

Instructions

  1. Cook the Chicken: Heat a large, deep skillet or pan over medium-high heat and add the olive oil. Season the chicken breasts with 1 teaspoon kosher salt on both sides. Cook the chicken in the hot pan until golden brown on each side, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
  2. Sauté Aromatics: In the same pan, add the chopped sun-dried tomatoes and minced garlic. Cook over medium-low heat for 1 minute, stirring often and taking care not to burn the garlic.
  3. Add Liquids and Seasoning: Pour in the chicken broth, heavy cream, and 2 teaspoons kosher salt. Stir to combine, then bring the mixture to a boil.
  4. Cook Pasta: Add the uncooked penne pasta to the pan, reduce the heat to low, cover the pan, and cook for 11-12 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
  5. Slice Chicken: While the pasta cooks, cut the cooked chicken breasts into ½-inch slices, then halve those slices again to create bite-sized pieces.
  6. Combine and Finish: Turn the heat to low, add the sliced chicken, fresh spinach, and grated Parmesan cheese to the pan. Toss everything to combine and cook for another 2-3 minutes until the chicken is heated through and the sauce thickens slightly.
  7. Garnish and Serve: Serve the pasta garnished with torn fresh basil and additional Parmesan cheese as desired. Enjoy your delicious, creamy Tuscan chicken pasta!

Notes

  • Use any short pasta if penne is not available, such as rigatoni or fusilli.
  • For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
  • Make sure not to overcook the pasta; check for al dente texture as cooking times may vary slightly.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • To add extra flavor, sprinkle red pepper flakes or Italian seasoning when sautéing garlic and sun-dried tomatoes.

Find it online: https://slsrecipes.com/one-pan-tuscan-chicken-pasta-recipe/