This one pot creamy tuscan chicken pasta recipe is an easy, 30 minute week night meal that will bring the flavors of Tuscany to your kitchen!
Pan seared chicken breast, sun dried tomatoes, and spinach are simmered in a quick homemade cream sauce filled with garlic and onions, then tossed with penne pasta (or pasta of your choice, spaghetti is super delicious in this recipe too).
When we entertain, we love starting our Italian night with an appetizer of crostini and pesto, then serving this creamy tuscan chicken pasta recipe. End the night with a glass of white wine, and Italy can come to you!
The trick to a delicious chicken pasta dish is in how the chicken is cut, believe it or not. At home, it’s super easy to just cut the chicken into bite sized pieces and add it in.
To get thin sliced chicken that really makes this tuscan pasta pop, make sure the chicken has cooled completely before you slice it. Make sure you use a sharp knife or mandolin too!
Let’s Get Cooking
To make this tuscan chicken pasta:
- Sear: Sear the chicken breasts for 5-7 minutes on each side or until fully cooked through. Cool and slice.
- Saute: Add the onions and garlic. Then, add the sun dried tomatoes, spinach, Italian seasoning, broth, and cream.
- Serve: Add parmesan cheese to the sauce, then add the chicken back to the pan. Don’t forget the pasta!
How To Drain Sun Dried Tomatoes
Sun dried tomatoes come in two ways – one is dry packed and one with oil. In oil, sun dried tomatoes will be slightly plumper and may have some flavor added to the oil.
Dry packed sun dried tomatoes will be very similar to other dried fruits you’ll find at the grocery store. I suggest submerging them in water a little bit before they’re used so they plump up.
To drain sun dried tomatoes in oil:
- Arrange several layers of paper towel on a plate.
- Use a fork to grab the tomatoes from the jar, draining excess oil as they are removed (the oil is great as a salad dressing base, so save it!)
- Lay them on the paper towel to drain while the rest of the ingredients are prepped. Before slicing, use another few paper towels and press on the tomatoes to release any oil from the top, as well as any that has seeped inside of them.
Tips For Cooking With Spinach
Spinach is great in pasta recipes! Here are some tips for using it:
- Wash it: to wash the spinach, place it in a strainer in the sink running cold water. Spin the spinach with your hands a few times to get rid of any dirt or debris, and pick out any dead or bruised pieces.
- Start big: spinach is notorious for shrinking in recipes, so don’t be alarmed when you add it to the pan. It may be hard to stir, but it cooks down as soon as heat is applied.
- Plan ahead: overcooked spinach can have a slimy texture. If you plan to have the sauce sit while other dishes are prepared, wait until about 10 minutes before you serve it to add the spinach in.
If you have any leftovers (I cook for 3 and got 2 good meals each out of this recipe), then here’s what to do with them.
This tuscan chicken pasta will last 2-3 days in the fridge, due to the chicken. Pasta is notorious for drying out when reheated, so when reheating, add a tablespoon of cream per cup of pasta, whether you reheat it on the stovetop or in the microwave.
More Delicious Main Courses
- Creamy Chicken Pesto Pasta
- Cilantro Lime Chicken
- French Dip Sandwiches
- Korean Fried Chicken
- Peruvian Chicken (Pollo A La Brasa)
One Pot Creamy Tuscan Chicken Pasta
- 4 chicken breasts boneless, skinless
- 1 teaspoon salt and pepper each
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 onion finely diced
- 1 6 oz jar sun dried tomatoes drained, chopped
- 3 cups fresh spinach
- 1 tablespoon Italian seasoning
- 3/4 cup chicken broth low sodium
- 1 1/2 cups heavy cream
- 2/3 cup parmesan cheese fresh, grated
- 1 pound penne pasta cooked
- Heat a skillet over medium high heat with 2 tablespoons of olive oil.
- Pound chicken breasts out to even thickness and sprinkle on both sides with salt and pepper.
- Cook chicken in heated skillet for 5-6 minutes on each side or until fully cooked. Rest for 4 minutes, then slice into thin strips with a sharp knife or mandolin.
- Add remaining olive oil to skillet. Add garlic and onions, and cook until translucent, about 5 minutes. Add sun dried tomatoes and spinach, and cook until spinach has reduced and is wilted. Add in Italian seasoning.
- Whisk in chicken broth and stir to deglaze the chicken from the pan. Add cream, and cook for 7-8 minutes or until sauce thickens slightly and becomes creamy. Stir in parmesan cheese.
- Add penne, chicken breasts, and stir to combine.