Print

One-Pot Creamy Tuscan Chicken Pasta: Easy 30-Minute Dinner

one-pot creamy Tuscan chicken pasta - featured image
Print Recipe

This one-pot creamy Tuscan chicken pasta is a quick and easy 30-minute dinner that feels indulgent but requires minimal effort and cleanup. Tender chicken, sun-dried tomatoes, and spinach are cooked in a rich, velvety sauce with pasta, all in one pot.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breast, cut into bite-sized pieces
  • ½ cup (80g) sun-dried tomatoes (oil-packed), drained and chopped
  • 1 cup (240ml) heavy cream
  • 2 cups (480ml) low-sodium chicken broth
  • 4 cloves garlic, minced
  • ½ cup (50g) freshly grated Parmesan cheese
  • 3 cups (90g) fresh baby spinach
  • 8 oz (225g) dried short pasta (penne, rigatoni, or fusilli)
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon (14g) unsalted butter

Instructions

  1. Prep the Chicken: Cut 1.5 lbs of chicken breast into bite-sized pieces, about 1-inch cubes. Season generously with salt, pepper, and ½ teaspoon of Italian seasoning. Let it sit while you prep the other ingredients.
  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chicken pieces in a single layer—don’t overcrowd the pot. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove the chicken to a plate and set aside.
  3. Sauté the Aromatics: Reduce heat to medium. Add 1 tablespoon of butter to the pot. Once melted, add 4 minced garlic cloves and ½ cup of chopped sun-dried tomatoes. Cook for about 1 minute, stirring constantly, until fragrant. Scrape up any browned bits from the bottom.
  4. Build the Sauce: Pour in 2 cups of chicken broth and 1 cup of heavy cream. Stir, scraping the bottom of the pot. Add ½ teaspoon of Italian seasoning and ¼ teaspoon of red pepper flakes (if using). Bring to a gentle simmer.
  5. Cook the Pasta: Stir in 8 oz of dried pasta. Make sure it’s mostly submerged. Cover the pot with a lid, reduce heat to medium-low, and let it simmer. Stir every 3-4 minutes to prevent sticking. Cook until pasta is tender and most liquid is absorbed (10-12 minutes). Add a splash of broth if it gets too thick.
  6. Add the Spinach and Chicken: Remove the lid and stir in 3 cups of fresh spinach. It will wilt in about 1 minute. Return the cooked chicken to the pot, along with any juices. Stir to combine.
  7. Finish with Parmesan: Remove the pot from the heat. Stir in ½ cup of freshly grated Parmesan cheese until melted and creamy. Taste and adjust salt and pepper as needed.
  8. Rest and Serve: Let the pasta sit off the heat for 2 minutes before serving. Serve hot, with extra Parmesan on top if desired.

Notes

Don’t skip searing the chicken—it adds deep flavor. Stir the pasta every 3-4 minutes to prevent sticking. Use freshly grated Parmesan for smooth melting. For dairy-free, use full-fat canned coconut milk and nutritional yeast. For gluten-free, use gluten-free pasta and check broth label. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of broth or milk.

Nutrition

Keywords: one-pot pasta, creamy Tuscan chicken, 30-minute dinner, easy weeknight meal, chicken pasta, sun-dried tomato pasta

Find it online: https://tablemira.com/one-pot-creamy-tuscan-chicken-pasta-easy-30-minute-dinner/