This Creamy Tuscan Chicken Pasta is the ultimate one-pot comfort dish, bringing together tender seasoned chicken, vibrant sun-dried tomatoes, baby spinach, and penne pasta, all coated in a luxuriously creamy, cheesy sauce. It’s the perfect weeknight meal that looks as good as it tastes—and comes together in just 30 minutes!
Why You’ll Love This Recipe
- One-Pot Wonder: Less mess and minimal cleanup.
- Quick & Easy: From stovetop to table in 30 minutes.
- Rich & Creamy: Loaded with garlic, cream, and Parmesan.
- Family Friendly: Satisfying and kid-approved.
- Versatile: Easily customize with your favorite add-ins.
Ingredients
- 2 pounds chicken breasts, boneless and skinless
- ½ teaspoon salt
- ½ teaspoon pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter, unsalted
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese, freshly grated
- 8 ounces penne or macaroni, uncooked
- 3 cups baby spinach
Directions
Season and Cook the Chicken
- Season both sides of the chicken breasts with salt and freshly ground pepper.
- In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat.
- Add the seasoned chicken breasts and cook for 3–4 minutes per side, until golden brown and cooked through.
- Remove chicken from the pan and let rest for a minute, then cut into 1-inch pieces. Set aside.
Make the Sauce Base
- In the same pot, add the unsalted butter and melt over medium heat.
- Stir in the minced garlic, chopped sun-dried tomatoes, and Italian seasoning. Sauté for 1–2 minutes, until fragrant.
Add Cream, Milk, Cheese, and Pasta
- Pour in the heavy cream and milk, then stir in the freshly grated Parmesan.
- Add the uncooked pasta and stir everything to combine.
- Simmer uncovered, stirring occasionally, for about 10 minutes, or until the pasta is al dente and the sauce has thickened slightly.
Finish with Chicken and Spinach
- Add the cooked chicken pieces back into the pot.
- Stir in the baby spinach, cooking for another 1–2 minutes until the chicken is heated through and the spinach has wilted.
- Remove from heat and serve warm.
Pro Tips and Variations
- Pasta Choices: Penne, rotini, or shells work best to trap the sauce.
- Cheese Tip: Always use freshly grated Parmesan for best melting and flavor.
- Want a Healthier Version? Use low-fat milk or coconut cream in place of heavy cream.
- Add Veggies: Mushrooms, kale, or peas are great additions.
- Spice It Up: A pinch of red pepper flakes adds subtle heat.
Serving Suggestions
- Serve with garlic bread or crusty rolls to mop up that creamy sauce.
- Pair with a fresh green salad or roasted vegetables.
- Top with extra Parmesan and fresh basil for added elegance.
Storage/Reheating
- Fridge: Store in an airtight container for up to 3–4 days.
- Reheat: Warm on the stovetop with a splash of milk to loosen the sauce.
- Freezer: Freeze for up to 6 months in airtight containers. Thaw overnight before reheating.
Notes
- Thinner Sauce: Use more milk if you prefer a lighter sauce.
- Cream Alternatives: Coconut cream or light cream can replace heavy cream, but may change the flavor and texture.
- Meal Prep Tip: You can cook the chicken in advance and store it separately.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Just adjust the cooking time—they may take slightly longer to brown.
Is it okay to use pre-shredded Parmesan?
Freshly grated is best for melting, but pre-shredded works in a pinch.
Can I make this dish dairy-free?
Yes—use dairy-free milk, coconut cream, and plant-based Parmesan.
Will gluten-free pasta work?
Yes, just adjust the cooking time according to the package directions.
Conclusion
Creamy Tuscan Chicken Pasta delivers restaurant-quality flavor in a single pot with no fuss. It’s perfect for busy weeknights, lazy weekends, or even entertaining guests. Creamy, cheesy, and full of hearty Italian flair—once you try it, it’ll be on your regular rotation!
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