You know those nights when you’re staring into the fridge, willing dinner to magically appear? That’s exactly how my One-Pot Tuscan Chicken Pasta was born – out of desperation and a serious craving for something comforting yet effortless. I swear, this dish has saved more weeknights than I can count!

What makes it special? Imagine tender chicken, sweet sun-dried tomatoes, and garlicky cream sauce all hugging perfectly cooked pasta – and you only dirty one pot! My kids go crazy for the spinach (shh, don’t tell them it’s good for them), and I love how the Parmesan melts into the sauce creating this rich, velvety texture. It’s become our family’s “cheer up” meal – whether someone had a bad day at school or I’m just too tired to fuss.

The best part? You probably have most ingredients already. I’ve made versions with whatever’s in my fridge – kale instead of spinach, leftover roasted chicken, even almond milk when I ran out of cream (it works in a pinch!). But the sun-dried tomatoes? Non-negotiable. They’re like little flavor bombs that make this pasta taste like you spent hours cooking.

Why You’ll Love This One-Pot Tuscan Chicken Pasta

Let me count the ways this dish will become your new weeknight hero:

• One pot magic – Dinner and cleanup in 30 minutes flat? Yes please! (My dishwasher thanks me every time)
• Flavor bomb – That creamy garlic sauce with sweet sun-dried tomatoes? Absolute perfection
• No fancy skills needed – If you can stir, you can make this (my 10-year-old helps!)
• Secret veggie power – Spinach melts right in – kids never even notice
• Leftover gold – Tastes even better the next day (if it lasts that long)

Ingredients for One-Pot Tuscan Chicken Pasta

Gathering everything before you start is my golden rule – no frantic fridge searches mid-cook! Here’s what you’ll need for that perfect Tuscan flavor:

• 2 boneless, skinless chicken fillets, diced into bite-sized pieces (breasts or thighs work!)
• 8 oz penne pasta (about 2 1/2 cups dry – I use whole wheat sometimes)
• 2 cups chicken broth (low-sodium if you’re watching salt)
• 1 cup heavy cream (see my substitutions below if you prefer lighter)
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add amazing richness)
• 2 cups fresh spinach, packed (trust me, it wilts down to nothing)
• 3 cloves garlic, minced (fresh is best – no jarred stuff here!)
• 1 tsp Italian seasoning (my secret? Add a pinch extra)
• 1/2 tsp salt + 1/4 tsp black pepper (adjust to taste)
• 1/4 cup grated Parmesan (the real stuff, not the green can)

See? Mostly pantry staples with a few fresh touches. Now let’s make some magic!

How to Make One-Pot Tuscan Chicken Pasta

Alright, let’s get cooking! The beauty of this dish is how everything comes together in one pot – just follow these simple steps and you’ll have dinner on the table before you know it. I promise it’s easier than folding fitted sheets!

Step 1: Cook the Chicken

First things first – grab your favorite deep skillet or Dutch oven (mine’s a little beat up but that just means it’s well-loved) and heat a drizzle of olive oil over medium heat. Add your diced chicken and let it get nice and golden – about 5-7 minutes should do it. You’ll know it’s ready when there’s no pink left and those juices run clear. Pro tip: don’t crowd the pan or you’ll steam the chicken instead of browning it!

Step 2: Sauté the Garlic

Now for the magic – push the chicken to one side and toss in your minced garlic. This is where your kitchen will start smelling amazing! Stir constantly for just 30 seconds – any longer and the garlic might burn, turning bitter. Trust me, I learned that the hard way!

Step 3: Simmer the Pasta

Time for the main event! Add the dry pasta, chicken broth, heavy cream, sun-dried tomatoes, and all those lovely seasonings. Give it a good stir, then bring it to a lively bubble. Reduce the heat to medium-low and let it simmer uncovered for 12-15 minutes. Stir occasionally to prevent sticking – I use this time to tidy up or pour myself a glass of wine. The pasta should be al dente with just a slight bite when it’s ready.

Step 4: Finish with Spinach and Cheese

Almost there! Turn off the heat and stir in the fresh spinach – it’ll wilt beautifully from the residual heat in about a minute. Now shower that Parmesan over the top and give it one final gentle stir. The cheese will melt into the sauce, creating this luscious, velvety texture that’ll make you want to lick the spoon (no judgment here).

Tips for Perfect One-Pot Tuscan Chicken Pasta

After making this dish more times than I can count (my family won’t stop requesting it!), I’ve picked up some foolproof tricks:

• Spinach swap timing – Add it right at the end for bright color and texture (unless you love it super soft like my husband does)
• Sauce too thin? Let it sit off heat for 5 minutes – the pasta keeps absorbing liquid like magic
• Garlic lover? Double the garlic and add a pinch of red pepper flakes for a kick
• Pasta pick – Short shapes like penne or rigatoni work best, but I’ve used spaghetti broken in half in a pinch!

Remember – this recipe is forgiving, so make it your own!

Ingredient Substitutions and Variations

Listen, I know we don’t always have exactly what a recipe calls for – my pantry has surprised me many times! Here’s how to tweak this dish without losing that amazing Tuscan flavor:

• Pasta problems? Gluten-free penne works great (just check cooking time). I’ve even used quinoa pasta when my niece visits!
• Cream alternatives: Half-and-half makes it lighter, coconut milk adds a subtle sweetness (perfect with shrimp instead of chicken!)
• Spinach swap: Kale needs 2 extra minutes to soften, or try arugula for peppery bite
• No sun-dried tomatoes? Roasted red peppers bring similar sweetness (but add 1/2 tsp sugar to balance acidity)
• Cheese options: Pecorino Romano packs more punch, while nutritional yeast makes it dairy-free

The beauty? Every version I’ve tried still tastes like comfort in a bowl!

Serving Suggestions for One-Pot Tuscan Chicken Pasta

Oh, let’s talk about making this meal feel extra special! I love serving this pasta with garlic bread – nothing fancy, just toasted baguette rubbed with garlic and olive oil. It’s perfect for soaking up that creamy sauce. A simple crisp green salad with lemon vinaigrette balances the richness beautifully. And don’t forget to set out extra Parmesan for sprinkling – my family fights over who gets the last dusting! For a fancy touch, I’ll sometimes add a sprinkle of fresh basil or red pepper flakes for color. Trust me, it makes all the difference!

Storing and Reheating One-Pot Tuscan Chicken Pasta

Here’s my golden rule for leftovers – they should taste just as good as the first time! Let the pasta cool completely (I know it’s tempting to dig in), then transfer it to an airtight container. It’ll keep beautifully in the fridge for up to 3 days – though in my house, it never lasts that long!

When reheating, go low and slow. I add a splash of broth or water to loosen the sauce, then warm it gently in a skillet over medium-low heat, stirring occasionally. Microwaving tends to make the pasta gummy (learned that the hard way!). If the sauce separates a bit, just give it a vigorous stir – it’ll come right back together.

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates based on my kitchen scale and some happy math! Each generous serving (about 1/4 of the pot) packs:

• 450 calories – Perfect fuel after a long day
• 25g protein – Thanks to that chicken and Parmesan!
• 40g carbs – Mostly from the pasta (whole wheat adds fiber)
• 20g fat – Creamy goodness from the dairy

Want it lighter? Try my substitutions above – but honestly, sometimes you just need that comforting creaminess!

Frequently Asked Questions

I’ve gotten so many great questions about this recipe over the years – here are the ones that pop up most often:

Can I use dried spinach instead of fresh?
Technically yes, but fresh makes all the difference! Dried spinach won’t give you that bright pop of color or tender texture. If you must substitute, use frozen spinach (thawed and squeezed dry) – about 1/4 cup per 2 cups fresh.

How can I make this dairy-free?
Easy peasy! Swap the heavy cream for full-fat coconut milk (the canned kind) and use nutritional yeast instead of Parmesan. The coconut adds a lovely subtle sweetness that pairs beautifully with the sun-dried tomatoes.

My sauce seems too thin – what did I do wrong?
Don’t panic! Just let the pasta sit off heat for 5-10 minutes – it’ll keep absorbing liquid. If it’s still too runny, crank the heat up for a minute or two while stirring constantly. The sauce will thicken right up!

Can I prep this ahead of time?
Absolutely! Cook everything except the spinach and Parmesan, then refrigerate. When ready to serve, reheat gently and stir in the fresh spinach and cheese. The flavors actually deepen overnight!

Got more questions? Try this recipe tonight and share your results in the comments – I’d love to hear how it turns out for you!

1-Pot Tuscan Chicken Pasta: 30-Min Comfort Perfection

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• Author: Christina R. Jones
• Total Time: 30 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A simple and flavorful one-pot pasta dish with Tuscan-inspired flavors, featuring chicken, sun-dried tomatoes, and spinach.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken fillets, diced
• 8 oz penne pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned.
2. Add minced garlic and sauté for 30 seconds.
3. Stir in pasta, chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 12-15 minutes until pasta is tender.
5. Add spinach and stir until wilted.
6. Sprinkle with Parmesan cheese before serving.

Notes

• Use gluten-free pasta if needed.
• Adjust seasoning to taste.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: One-Pot
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg

Keywords: one-pot, Tuscan chicken, pasta, easy dinner