One-Pot Creamy Garlic Tuscan Chicken Pasta
One-pot creamy garlic Tuscan chicken pasta—tender chicken, sun-dried tomatoes, spinach, and penne pasta in a rich, garlicky Parmesan sauce. Perfect for a hearty weeknight dinner!
Equipment
- Large Skillet
Ingredients
- 1 lb penne pasta
- 1½ lbs chicken breast sliced thin
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- 2 cups baby spinach
- ½ cup sun-dried tomatoes chopped
- 2 cups heavy cream
- 1¼ cups chicken broth
- ¾ cup Parmesan cheese grated
- salt and pepper to taste
- fresh basil or parsley for garnish
Instructions
- Sauté the Chicken:
Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and cooked through. Remove and set aside. - Make the Sauce:
In the same skillet, add garlic and red pepper flakes. Sauté 1 minute. Pour in heavy cream and chicken broth, stirring to combine. - Cook the Pasta:
Add uncooked penne to the skillet. Stir well and bring to a boil. Reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally. - Combine Everything:
Once pasta is tender, stir in spinach, sun-dried tomatoes, and Parmesan. Add cooked chicken back in and mix well until creamy and heated through. - Serve Hot:
Garnish with fresh herbs and a sprinkle of extra cheese if desired!
Notes
To make it lighter, try using half-and-half instead of heavy cream. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 620kcal