Creamy Tuscan Chicken Pasta (2024)

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Comforting Creamy Tuscan Chicken Pasta made entirely in one pot! This easy, creamy pasta dish boasts big Italian flavors, tender chicken and is perfect for a quick 30 minute delicious weeknight dinner.

Pasta, my go-to comfort food. It’s is a staple in my house because of how versatile it is! Whether it’s spaghetti and meatballs, lasagna, or this creamy Tuscan chicken pasta, I’m all about it. This pasta recipe consists of penne noodles, tender chicken seasoned to perfection, baby spinach, and sundried tomatoes, all swimming in a luscious creamy sauce. Made in 30 minutes, entirely in one pot, this easy chicken pasta is perfect for dinner any night of the week!

Why Make This Creamy Tuscan Chicken Pasta

• Easy To Make
• Ready in 30 Minutes
• Simple Ingredient List
• Delicious Italian Comfort Food
• Made In One Pot

There’s nothing I love more than a simple, one pot pasta! You know I’m all about quick, easy and delicious comfort food, this dish checks all those boxes. Minimal prep, minimal cleanup (only one pot, remember) and in just 30 minutes, you have a comforting Italian dinner, ready to serve!

Ingredient Notes

• Chicken –I used boneless, skinless chicken breasts. See “FAQs & Expert Tips” for substitutions.
• Seasoning – Italian seasoning, salt & pepper.
• Olive Oil – Substitute sunflower, safflower or avocado oil.
• Butter– I always use unsalted butter to control the sodium content of the dish.
• Garlic– Fresh is best! Minced.
• Sun-dried Tomatoes– Drained, roughly chopped.
• Cream – I used heavy cream to make it extra creamy. See “tips” on healthier substitutions.
• Milk – Dairy or non dairy.
• Cheese – Parmesan cheese,freshly grated.
• Pasta – Penneor macaroni noodles work best!
• Spinach –Baby spinach. Use as much or as little as your prefer!

How To Make Creamy Tuscan Chicken Pasta

1. Season Chicken: Season the chicken breasts with salt and pepper on both sides.
2. Cook Chicken: Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet. Cut the chicken in 1 inch pieces. Set aside.
3. Make Sauce: Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic.
4. Cook: Add the heavy cream, milk, Parmesan cheese, penne and stir. Cook for 10 minutes or until the pasta is al dente.
5. Finish: Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.
6. Serve: Serve warm.

Tips

1. Adding any assortment of extra vegetables; mushrooms, kale, butternut squash,or even morespinach is easily going to make this dish healthier and give you any extra nutrients you might be looking for!
2. You don’t need to use heavy cream. You can substitute coconut cream or a lower fat content cream/milk in order to lessen the fat percentage in this dish. Keep in mind, if you use just milk, it’s not going to be as thick and creamy!

Storing Leftovers

Stored in a sealed airtight container this creamy Tuscan chicken pasta will last in the fridge for3 – 4 days.

Freezing

You can also freeze this dish for future meals! It will last up to 6 months stored in an airtight container. Keep in mind, after cooked pasta freezes and thaws, it will become a bit softer in texture.

Let the pasta thaw overnight in the fridge to make reheating easier and reduce the risk of breaking the pasta. If you find the sauce has separated a bit after thawing, reheating and stirring will bring it back together.

More Great Recipes To Try

• Instant Pot Tuscan White Beans
• Chicken Rice Soup
• Creamy Goat Cheese Pasta
• Cheesy Chicken Pasta
• Best Ever Spinach Dip
• One Pot Tomato Basil Pasta
• Honey Garlic Chicken Bites
• Garlic Butter Chicken Bites
• Creamy Tuscan Salmon
• Creamy Chicken Pesto Pasta