One-Pan Tuscan Chicken Pasta: Your New Weeknight Best Friend

Hey there, friend! Come on in, pull up a stool, and let me pour you a glass of something good. Can you smell that? It’s the scent of garlic just starting to sizzle, the rich perfume of sun-dried tomatoes, and the promise of a creamy, cheesy sauce bubbling away. That, my fellow flavor-lover, is the soundtrack to tonight’s dinner: a One-Pan Tuscan Chicken Pasta Skillet that’s about to change your weeknight game forever.

If you’re anything like me, your brain hits about 5 PM and starts screaming two things: “I want something incredibly delicious that tastes like I spent hours in a sun-drenched Italian kitchen,” and “But I also want to be done with dishes and relaxing on the couch in 30 minutes flat.” Can we have both? I’m here to tell you, with a big, confident nod and a flourish of my (probably stained) apron, YES. Absolutely yes.

This dish is my love letter to busy people who refuse to sacrifice flavor. It’s creamy, comforting, and packed with those bold, rustic Tuscan flavors we all crave—juicy chicken, sweet-tangy sun-dried tomatoes, fresh spinach, and tender pasta, all swimming in a luxurious garlic-parmesan sauce. The best part? You cook the pasta right in the sauce. One pan. Minimal fuss. Maximum applause from anyone lucky enough to be at your table. So, grab your favorite large skillet, and let’s turn a handful of simple ingredients into pure, unadulterated dinnertime magic.

The Night Nonna’s Spirit Visited My Skillet

This recipe didn’t start in a fancy test kitchen; it was born from a happy accident and a serious craving for a memory. Years ago, I spent a dreamy autumn in a little stone cottage just outside Florence. My neighbor, an unstoppable nonna named Giulia, would often call me over just as the sun was setting. “Olivia! Vieni! Mangia!” She’d gesture to a table groaning under platters of food, always featuring some version of pasta in a rich, savory sauce that had simmered all afternoon.

Fast forward to a chaotic Tuesday in my own kitchen, years later. I was missing that feeling, that depth of flavor, but Giulia’s all-day simmer wasn’t an option. I had chicken, I had some lonely sun-dried tomatoes from another recipe, and a “what if?” moment struck. What if I built a sauce with those intense flavors and cooked the pasta in it, letting it soak up every bit of goodness? I gave it a shot, throwing in spinach for color and cream for lushness. The second that first forkful hit my mouth, I was transported. It wasn’t Giulia’s slow-simmered ragù, but it captured its spirit—its heartiness, its generosity, its absolute joy. It was Tuscan flavor, translated for the reality of a modern, busy life. And that, I knew, was a recipe worth sharing with you.

Gathering Your Flavor Team: Ingredients & Insights

Great dishes start with great ingredients, but flexibility is my kitchen mantra. Here’s what you’ll need and my little chef notes on why each one matters.

• 2 chicken breasts, sliced thin: Slicing them thin ensures quick, even cooking and more surface area for that gorgeous golden sear. Chef’s Tip: For maximum tenderness, place the breasts between two pieces of plastic wrap and gently pound them to an even ½-inch thickness before slicing.
• 2 cups uncooked pasta (penne or rotini work well): Short, sturdy shapes are perfect for catching the creamy sauce. I’m a penne fanatic! Substitution: Use gluten-free pasta if needed—just check the liquid amounts, as some GF pasta absorbs more.
• 2 cups chicken broth: This forms the flavorful base of our sauce. Chef’s Insight: Using a low-sodium broth lets you control the salt level perfectly. A good-quality broth makes a noticeable difference here!
• 1 cup milk or cream: Milk gives a lighter sauce, heavy cream delivers ultimate indulgence. I often use half-and-half for the perfect middle ground. Dietary Swap: Full-fat coconut milk is a fantastic dairy-free alternative that adds a lovely richness.
• ½ cup sun-dried tomatoes, chopped: These are the flavor bombs! They add a concentrated sweet-tart punch. Note: If using oil-packed, drain them lightly. If using dry-packed, soak them in hot water for 10 minutes first to soften.
• 2 cups baby spinach: It wilts down beautifully and adds a pop of color and nutrients. Don’t worry—it seems like a mountain but melts down to nothing!
• 3 cloves garlic, minced: Non-negotiable for that aromatic foundation. Fresh is best here!
• ½ cup grated parmesan cheese: Adds salty, nutty depth and helps thicken the sauce. Pro Move: Grate it yourself off a block for superior meltiness. The pre-grated stuff often contains anti-caking agents.
• 1 tablespoon olive oil: For sautéing. Use the oil from your sun-dried tomato jar for an extra flavor kick if you have it!
• Salt, pepper, and Italian seasoning to taste: Season in layers! We’ll season the chicken, then the sauce. Your Italian seasoning blend is your best friend—it’s like a little flavor party in a jar.

Let’s Get Cooking: Your Foolproof Steps to Skillet Glory

Ready? Tie on that apron, and let’s dance. This is where the one-pan magic happens, step by simple step.

1. Brown Your Chicken to Perfection. Heat that olive oil in your large, deep skillet over medium-high heat. Pat your chicken slices dry with a paper towel (this is KEY for a good sear!), then season them generously with salt, pepper, and Italian seasoning. Add them to the hot pan in a single layer—don’t crowd them! Let them cook undisturbed for 3-4 minutes per side until they’re beautifully golden and cooked through. Chef’s Hack: Don’t move the chicken around right away. Let it develop that golden crust—that’s where the big flavor lives. Remove the chicken to a plate and let it rest. It will finish cooking there and stay juicy.
2. Build Your Flavor Foundation. In that same glorious skillet (see all those tasty brown bits? That’s fond, and it’s liquid gold!), reduce the heat to medium. Add the minced garlic and sauté for just about 60 seconds until it’s fragrant. Do not let it brown! Burnt garlic turns bitter. Then, stir in your chopped sun-dried tomatoes. Let them mingle with the garlic for another minute, soaking up all those pan juices.
3. The One-Pan Pasta Magic. Now, pour in your uncooked pasta. Give it a quick stir to coat it in the garlicky tomato oil. Here comes the game-changer: pour in the chicken broth and your milk or cream. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Bring the liquid to a lively simmer, then immediately reduce the heat to medium-low, cover the skillet with a lid, and let it cook for 10-12 minutes. Stir it once or twice to prevent sticking. You’ll know it’s ready when the pasta is al dente (tender but with a slight bite) and most of the liquid has been absorbed.
4. Bring It All Home. Uncover your masterpiece! The sauce will look a bit thin—that’s perfect. Remove the skillet from the heat. Stir in the grated parmesan cheese until it melts into a creamy dream. Then, add the fresh spinach and your reserved cooked chicken (and any juices from the plate!). Gently fold everything together. The residual heat will wilt the spinach perfectly and warm the chicken through. Let it sit for 2-3 minutes—the sauce will thicken up luxuriously as it rests.
5. The Final Touch. Give it a final taste. Does it need another pinch of salt? A crack of black pepper? Adjust to your heart’s content. This is your dish!

Plating Your Tuscan Masterpiece

Serving this is a joy. I love using a big, shallow serving bowl or just spooning it directly from the skillet onto plates for that rustic, family-style vibe. Garnish with an extra snowfall of parmesan, a few red pepper flakes for a subtle kick, and a generous sprinkle of fresh chopped basil or parsley. A simple side of crusty bread for mopping up every last drop of sauce is non-negotiable in my house. Pour a glass of crisp Pinot Grigio or a light Chianti, and you’ve got a meal that feels like a hug.

Make It Your Own: Delicious Twists & Swaps

The beauty of this skillet is its adaptability! Here are a few ways to play with the formula:

• Seafood Sensation: Swap the chicken for peeled shrimp or scallops. Add them in the last 3-4 minutes of cooking, just until opaque.
• Mushroom & Artichoke Twist: Love veggies? Sauté 8 oz of sliced cremini mushrooms after the chicken. Stir in a cup of marinated artichoke hearts with the spinach.
• Sun-Dried Tomato Pesto Power: For an even deeper flavor, stir in 2 tablespoons of sun-dried tomato pesto with the broth.
• Dairy-Free Delight: Use full-fat coconut milk and a dairy-free parmesan alternative. The coconut flavor pairs surprisingly well with the Tuscan notes!
• Extra Protein Punch: Add a can of drained and rinsed white beans (cannellini or great northern) with the spinach for a heartier, fiber-rich meal.

From My Kitchen to Yours: A Few Parting Notes

This recipe has evolved so much since that first “what if” Tuesday. I’ve made it for best friends after a long day, for new parents needing a no-fuss meal, and for myself more times than I can count. My biggest lesson? Trust the process. That moment when you add the dry pasta to the liquid might feel strange, but it works! Also, your skillet size matters—a 12-inch deep skillet or braiser is ideal. If yours is smaller, the liquid might evaporate too fast; just add a splash more broth if needed.

And a funny story: I once made this for a friend who claimed to “hate spinach.” I didn’t say a word, just served it. She devoured two helpings before I mentioned the spinach. Her eyes went wide. “That was spinach?!” The magic of wilting it right in—it just becomes part of the creamy sauce. A stealthy veggie win!

Your Questions, Answered: FAQs & Troubleshooting

Q: My sauce is too thin/too thick. What did I do wrong?
A: Don’t worry, both are easy fixes! If it’s too thin after the rest time, simply return the skillet to low heat and let it simmer uncovered for a few more minutes, stirring frequently. It will reduce and thicken. If it’s too thick (the pasta absorbed all the liquid a bit too eagerly), just stir in a splash of additional broth, milk, or even water until it reaches your desired creaminess.

Q: Can I use a different type of pasta?
A> You can, but stick to short shapes with a similar cook time (around 10-12 minutes). Fusilli, farfalle, or medium shells are great. Avoid long pasta like spaghetti or delicate shapes like orzo, as they cook differently and won’t work as well with this method.

Q: How do I store and reheat leftovers?
A> Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a small splash of broth or milk to loosen the sauce back up. The microwave works too, but stir it well mid-way.

Q: Is it really only one pan? What about the plate for the chicken?
A> Okay, you got me! Technically, it’s one cooking skillet. You’ll use a plate or bowl to hold the chicken and a cutting board for prep. But the promise of no separate pot for pasta and no extra pan for sauce? That, my friend, is the weeknight victory we’re celebrating.

One-Pan Tuscan Chicken Pasta Skillet with Spinach & Sun-Dried Tomatoes

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• Author: OliviaBennett

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Description

One-Pan Tuscan Chicken Pasta

Creamy, comforting, and ready in 30 minutes—all in one skillet.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts, sliced thin

• Salt & black pepper, to taste

• 1 tsp Italian seasoning

• 1 tbsp olive oil

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes, chopped

• 2 cups uncooked pasta (penne or rotini)

• 2 cups chicken broth (low sodium)

• 1 cup milk, half-and-half, or heavy cream

• ½ cup grated Parmesan cheese

• 2 cups baby spinach

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Instructions

1. Cook the Chicken
   Heat olive oil in a large deep skillet over medium-high heat.
   Season chicken with salt, pepper, and Italian seasoning.
   Cook 3–4 minutes per side until golden and cooked through.
   Remove chicken to a plate and set aside.

2. Build the Flavor
   Reduce heat to medium. Add garlic and sauté 30–60 seconds until fragrant.
   Stir in sun-dried tomatoes.

3. Cook the Pasta (One Pan!)
   Add uncooked pasta, chicken broth, and milk/cream.
   Stir well, scraping the bottom of the pan.
   Bring to a simmer, cover, and cook 10–12 minutes, stirring once or twice, until pasta is tender.

4. Finish the Dish
   Remove from heat. Stir in Parmesan cheese until melted.
   Add spinach and cooked chicken (with juices).
   Stir until spinach wilts and sauce thickens (about 2–3 minutes).

5. Serve
   Taste and adjust seasoning. Serve hot with extra Parmesan if desired.

Notes

• If sauce is too thick: add a splash of broth or milk

• If too thin: simmer uncovered for a few minutes

• Use oil from sun-dried tomatoes for extra flavor

• Half-and-half gives the best balance of creamy without being heavy

Nutritional Information (Per Serving)

Approximate values, based on using milk and serving 4.
Calories: ~520 | Protein: 35g | Carbohydrates: 42g | Fat: 22g
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serves: 4