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

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A rich, velvety one-pot pasta dish with tender chicken, sun-dried tomatoes, and spinach in a creamy Tuscan sauce. Ready in just 30 minutes, it’s the perfect weeknight dinner that feels fancy without the fuss.

Ingredients

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

Instructions

  1. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add chicken in a single layer and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C). Transfer to a plate and set aside. Do not wipe out the pan.
  3. Reduce heat to medium. Add butter to the same pan. Once melted, add minced garlic and chopped sun-dried tomatoes. Stir constantly for about 1 minute until fragrant.
  4. Pour in chicken broth and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let the broth come to a gentle simmer.
  5. Stir in dried pasta, Italian seasoning, and red pepper flakes (if using). Ensure pasta is mostly submerged. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes.
  6. Uncover and stir. Pasta should be mostly tender but still have a tiny white core (al dente). If still very firm, cover and cook for another 2-3 minutes.
  7. Pour in heavy cream and add fresh spinach. Stir gently until spinach wilts, about 2 minutes.
  8. Stir in grated Parmesan until melted. Return cooked chicken to the pan along with any accumulated juices. Stir gently. Taste and adjust salt and pepper as needed.
  9. Let the pasta rest off the heat for 3-5 minutes before serving. Serve hot with extra Parmesan on top.

Notes

Don’t skip searing the chicken—it builds flavor. Use full-fat heavy cream for best texture. Let the pasta rest for 3-5 minutes before serving to allow the sauce to thicken. For meal prep, undercook pasta by 2 minutes. Leftovers keep in the refrigerator for up to 4 days; reheat with a splash of milk or broth.

Nutrition

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

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