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

Description

One-Pan Tuscan Chicken Pasta

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

Ingredients

Scale

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

Instructions

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