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A close-up view of One Pot Creamy Tuscan Chicken Pasta with penne, spinach, and sun-dried tomatoes in a rich sauce.

One Pot Creamy Tuscan Chicken Pasta Recipe

This one pot creamy Tuscan chicken pasta is a quick and easy weeknight dinner. It features tender chicken, sun-dried tomatoes, spinach, and a rich, creamy sauce, all cooked together in a single pot.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 695
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds chicken breasts boneless and skinless
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper freshly ground
  • 2 tablespoons olive oil
  • 2 tablespoons butter unsalted
  • 3 cloves garlic minced
  • 1 cup sun-dried tomatoes drained, roughly chopped
  • 1 tablespoon Italian seasoning
  • 1 cup heavy cream
  • 2 cups milk
  • 1 cup Parmesan cheese freshly grated
  • 8 ounce penne or macaroni uncooked
  • 3 cups baby spinach

Equipment

  • Dutch oven or braiser

Method
 

  1. Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and cook for about 3 to 4 minutes per side until browned. Remove the chicken from the skillet, cut into 1-inch pieces, and set aside.
  2. Add the butter to the pot and melt over medium heat. Add the garlic, sun-dried tomatoes, and Italian seasoning. Sauté until aromatic.
  3. Add the heavy cream, milk, Parmesan cheese, and penne. Stir and cook for 10 minutes, or until the pasta is al dente, stirring occasionally.
  4. Add the chicken back to the pot along with the spinach. Cook for another 1 to 2 minutes, or until the chicken has warmed through and the spinach has wilted.
  5. Serve warm.

Nutrition

Calories: 695kcalCarbohydrates: 46gProtein: 50gFat: 35gSaturated Fat: 17gCholesterol: 181mgSodium: 780mgPotassium: 1528mgFiber: 4gSugar: 12gVitamin A: 2589IUVitamin C: 14mgCalcium: 384mgIron: 4mg

Notes

You can add other vegetables like mushrooms, kale, or butternut squash. For a lighter version, substitute coconut cream or a lower-fat milk. This dish stores well in the refrigerator for 3-4 days and can be frozen for up to 6 months. Note that cooked pasta may soften after freezing and thawing.

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