This one pot creamy Tuscan chicken pasta is a delightful weeknight dinner option that combines tender chicken, creamy sauce, and vibrant veggies.
With ingredients like penne or rigatoni, sun-dried tomatoes, and spinach, this dish is packed with Italian flavors and is sure to please the whole family.
The recipe is straightforward, requiring minimal cleanup since everything is cooked in one pot. The creamy sauce made with heavy cream, Parmesan cheese, and garlic creates a rich and satisfying meal that can be ready in under 30 minutes.
Prefer an Instant Pot or Crock-Pot version? Don’t worry! I have both of those below the main recipe!
Overview of Creamy Tuscan Chicken Pasta
This creamy Tuscan chicken pasta is a delightful dish that brings the flavors of Italy right to your table. Featuring tender chicken breasts sautéed to perfection, this one-pot meal combines penne or rigatoni pasta with a rich, thick creamy sauce.
The addition of sun-dried tomatoes and wilted spinach not only enhances the flavor but also adds a vibrant color to the dish. With just a few simple ingredients, you can create a weeknight dinner that is both satisfying and quick to prepare.
Cooking this dish in a single pan means minimal cleanup, making it an ideal choice for busy evenings.
Ingredients for a Flavorful Dish
The ingredients list for creamy Tuscan chicken pasta is straightforward yet packed with flavor. Start with diced chicken breasts, which are the star of the dish, providing a hearty protein base.
Next, gather sun-dried tomatoes, which add a tangy sweetness, and fresh spinach that wilts beautifully into the creamy sauce. The sauce itself is made from heavy cream, milk, and grated Parmesan cheese, creating a luscious texture that clings to the pasta.
Don’t forget the aromatics: garlic cloves and shallots sautéed in olive oil form the flavor foundation of this dish. Seasoning with Italian seasoning, salt, and pepper ensures that every bite is bursting with taste.
Cooking Method: One Pot Wonder
To begin, heat olive oil in a large skillet or Dutch oven over medium heat. Once hot, add the diced chicken and cook until browned and cooked through, which should take about 5-7 minutes.
Next, introduce minced garlic and finely chopped shallots to the pan, sautéing them for an additional couple of minutes until fragrant. This step is crucial as it builds the flavor profile of the dish.
Afterward, stir in the sun-dried tomatoes along with Italian seasoning, and season with salt and pepper to taste.
Creating the Creamy Sauce
Once the chicken and aromatics are ready, pour in the chicken broth, heavy cream, and milk. Bring this mixture to a boil, allowing the flavors to meld beautifully.
At this point, add the pasta to the pot, stirring to combine everything thoroughly. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the pasta is al dente and has absorbed some of the creamy sauce.
When the pasta reaches the desired texture, stir in the grated Parmesan cheese and fresh spinach, tossing until the spinach wilts and the sauce becomes creamy and cohesive.
Serving Suggestions
This dish is best served warm, garnished with additional Parmesan cheese for an extra touch of flavor.
Pair it with a glass of white wine to complement the rich, creamy sauce and enhance the overall dining experience. For those looking to add more veggies, consider incorporating bell peppers or zucchini for added nutrition and color.
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One Pot Creamy Tuscan Chicken Pasta
- Total Time: 30
- Yield: 4 1x
Description
This dish features diced chicken breasts sautéed in olive oil, combined with garlic, shallots, and sun-dried tomatoes, then simmered with pasta and a creamy sauce. The addition of wilted spinach adds freshness, making it a complete meal. The recipe serves 4 and takes about 30 minutes from start to finish.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts, diced
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 8 ounces penne or rigatoni pasta
- 1 cup grated Parmesan cheese
- 4 cups fresh spinach
- Optional veggies (e.g., bell peppers, zucchini)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and chopped shallot to the pan, sautéing for an additional 2 minutes until fragrant.
- Stir in the sun-dried tomatoes and Italian seasoning, then season with salt and pepper.
- Pour in the chicken broth, heavy cream, and milk, bringing the mixture to a boil.
- Add the pasta to the pot, stirring to combine. Reduce heat to a simmer and cook for 10-12 minutes, or until the pasta is al dente and has absorbed some of the sauce.
- Once the pasta is cooked, stir in the grated Parmesan cheese and fresh spinach, tossing until the spinach is wilted and the sauce is creamy.
- Serve warm, garnished with additional Parmesan cheese if desired.
Notes
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 540kcal
- Fat: 25g
- Protein: 30g
- Carbohydrates: 50g
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 540
- Fat: 25
- Carbohydrates: 50
- Protein: 30
Instant-Pot Creamy Tuscan Chicken Pasta
Description
This dish features diced chicken breasts sautéed in olive oil, combined with garlic, shallots, and sun-dried tomatoes, then pressure cooked with pasta and a creamy sauce. The addition of wilted spinach adds freshness, making it a complete meal. The recipe serves 4.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts, diced
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 8 ounces penne or rigatoni pasta
- 1 cup grated Parmesan cheese
- 4 cups fresh spinach
- Optional veggies (e.g., bell peppers, zucchini)
Instructions
-
Set Instant Pot to Sauté. Add olive oil.
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Add diced chicken, season lightly with salt and pepper, and sauté 3–4 minutes until lightly browned.
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Add garlic and shallot. Sauté 30 seconds until fragrant.
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Stir in sun-dried tomatoes and Italian seasoning.
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Add chicken broth only (do NOT add cream or milk yet). Scrape bottom to avoid burn notice.
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Add pasta and gently press it under the liquid. Do not stir aggressively.
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Seal lid. Cook on High Pressure for 4 minutes.
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Quick Release immediately when timer ends.
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Switch to Sauté (Low). Stir in heavy cream, milk, Parmesan cheese, and spinach.
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Simmer 2–3 minutes, stirring gently, until sauce thickens and spinach wilts.
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Taste and adjust seasoning. Serve immediately.
Notes
Let it sit uncovered for 3–5 minutes — it thickens fast.
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Fat: 25
- Carbohydrates: 50
- Protein: 30
Crock-Pot Creamy Tuscan Chicken Pasta
Description
This dish features diced chicken breasts sautéed in olive oil, combined with garlic, shallots, and sun-dried tomatoes, then slow cooked with pasta and a creamy sauce. The addition of wilted spinach adds freshness, making it a complete meal. The recipe serves 4.
Ingredients
For the slow cook:
2 tablespoons olive oil
1 pound chicken breasts, diced
4 cloves garlic, minced
1 shallot, finely chopped
1 cup sun-dried tomatoes, drained and chopped
1 teaspoon Italian seasoning
Salt and pepper to taste
3 cups chicken broth
Add later:
1 cup heavy cream
1 cup milk
8 ounces penne or rigatoni
1 cup grated Parmesan cheese
4 cups fresh spinach
Optional veggies (bell peppers, zucchini)
Instructions
-
Optional but recommended:
Heat olive oil in a skillet over medium heat. Brown diced chicken for 3–4 minutes (it doesn’t need to cook through). Transfer to Crock-Pot. -
Add garlic, shallot, sun-dried tomatoes, Italian seasoning, salt, and pepper to the Crock-Pot.
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Pour in chicken broth. Stir to combine.
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Cover and cook:
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LOW: 3–4 hours
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HIGH: 1½–2 hours
(Chicken should be tender and fully cooked.)
-
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Add pasta + dairy:
Stir in heavy cream, milk, and dry pasta. Make sure pasta is submerged. -
Cover and cook on HIGH for 20–30 minutes, stirring once halfway, until pasta is al dente.
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Stir in Parmesan cheese and spinach. Cover for 5 minutes until spinach wilts and sauce thickens.
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Taste and adjust salt/pepper. Serve warm.
Notes
Pro tip: If sauce is too thick, splash in warm broth or milk before serving.
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Fat: 25
- Carbohydrates: 50
- Protein: 30
Final Thoughts on Creamy Tuscan Chicken Pasta
Creamy Tuscan chicken pasta is not just a meal; it’s an experience that brings comfort and satisfaction. With its combination of tender chicken, vibrant spinach, and rich sauce, this dish is sure to become a family favorite.
Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is a delightful way to enjoy Italian flavors in the comfort of your home.
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