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One Pot Creamy Tuscan Chicken Pasta – Easy Dinner

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This one pot creamy Tuscan chicken pasta is a quick and easy weeknight dinner that comes together in about 30 minutes. With tender chicken, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce, it’s a crowd-pleasing comfort food that requires minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 8 ounces penne pasta
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Fresh parsley for garnish (optional)

Instructions

  1. Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, the Italian seasoning, and garlic powder. Let them sit at room temperature for about 10 minutes while you prep the other ingredients.
  2. Sear the chicken: Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Carefully place the chicken thighs in the pot. Cook without moving for 5-6 minutes until the bottom is golden brown and releases easily from the pan. Flip and cook another 4-5 minutes. The chicken should be cooked through to 165°F. Transfer to a plate and tent with foil to keep warm.
  3. Sauté the aromatics: Reduce the heat to medium. Add the minced garlic to the pot and stir constantly for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for another minute, stirring occasionally.
  4. Deglaze the pot: Pour in the chicken broth and use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Let it come to a simmer.
  5. Add the cream and pasta: Stir in the heavy cream until well combined. Add the penne pasta and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir everything together, making sure the pasta is mostly submerged in the liquid.
  6. Cook the pasta: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and most of the liquid should be absorbed. If the sauce looks too thick, add a splash of chicken broth or water. If it’s too thin, let it cook uncovered for a few more minutes.
  7. Add the spinach and chicken: Stir in the fresh spinach and cook for about 2 minutes until it wilts. Slice the seared chicken thighs into bite-sized pieces and return them to the pot along with any accumulated juices.
  8. Finish with butter and Parmesan: Remove the pot from the heat. Stir in the butter until melted, then gradually add the grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
  9. Rest and serve: Let the pasta sit for 2-3 minutes before serving. Garnish with fresh parsley if desired and serve hot.

Notes

The sauce will continue to thicken as it sits. If reheating leftovers, add a splash of chicken broth or milk to loosen it up. For best results, grate Parmesan fresh from a block and keep heat at a gentle simmer after adding cream to prevent graininess.

Nutrition

Keywords: one pot pasta, creamy Tuscan chicken pasta, easy dinner, weeknight dinner, chicken pasta, Tuscan chicken, one pot meal

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