One-Pan Tuscan Chicken Pasta

5 from 1 vote

One-Pan Tuscan Chicken Pasta

Try this Tuscan Chicken Pasta for a cozy, creamy dinner that feels gourmet (but is secretly super easy!). Juicy chicken breasts, tangy sun-dried tomatoes, and fresh spinach are tossed with al dente pasta and a rich, garlicky Parmesan sauce.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: chicken dinner, chicken pasta, easy chicken dinner, one pot recipe, tuscan chicken pasta

Servings: servings

Calories: 971kcal

Author: Lena Gladstone

Equipment

Ingredients

2 tablespoons olive oil
1 ½ pounds chicken breasts
3 teaspoons kosher salt divided or more to taste
4 ounces sun-dried tomatoes drained and chopped
5 cloves garlic minced
3 cups chicken broth
1 ½ cups heavy cream
8 ounces penne pasta (or any short pasta)
4 ounces spinach
1 cup grated Parmesan cheese plus more for serving
¼ cup basil torn for garnish

Instructions

Heat a large, deep skillet or pan on medium-high heat, add the olive oil. Season the chicken breasts with 1 teaspoon of kosher salt on both sides, then cook them in the hot pan until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, add the sun-dried tomatoes and minced garlic. Cook for 1 minute on medium-low heat, being careful not to burn the garlic.
Pour the chicken broth, heavy cream and 2 teaspoons of kosher salt into the pan, stirring to combine. Bring the mixture to a boil.
Add the uncooked pasta to the pan. Turn down the heat to low, cover and cook, stirring occasionally, until the pasta is al dente, about 11-12 minutes.
Cut the chicken into ½ inch slices, then cut it in half so they are bite sized pieces.
Turn the heat to low, add in the cut chicken, fresh spinach and grated Parmesan cheese, toss to combine. Cook for another 2-3 minutes until the chicken is heated through and the sauce has thickened slightly.
Serve with freshly torn basil and extra Parmesan cheese. Enjoy!

Nutrition