Oh, I know the feeling. It’s 6 PM, everyone is already hungry, and the thought of washing three different pots and pans makes you want to order takeout instead. Trust me, I’ve been there! But I finally cracked the code for those impossible weeknights, and it’s all thanks to this incredible One Pan Creamy Tuscan Chicken Pasta. Seriously, this recipe takes everything you love about rich, restaurant-quality Tuscan flavors and squishes it all into one single skillet. Minimal mess, maximum flavor payoff—that’s why I’m obsessed. I adore this one-pan method because I get five whole minutes extra to just sit down before serving dinner. You just won’t believe how easy this feels!

Why This One Pan Creamy Tuscan Chicken Pasta is a Weeknight Hero

When I say this is the definition of weeknight magic, I really mean it! You get all those deep, savory Tuscan flavors—the garlic, the cream, those sweet tomatoes—without having to stand over the stove stirring five different things. It feels fancy, but it takes zero extra brainpower. If you’re looking for more quick fixes like this, check out my guide to easy dinner recipes!

Speed Demon: Start to finish in under 35 minutes. That’s faster than most delivery apps!
The Cleanup Joy: Honestly, I only have one skillet to scrub or soak, which is my favorite part.
Flavor Impact: Cooking the pasta right in the broth means it sucks up all that seasoning. You get flavor infusion in every single bite!

Ingredients for the Ultimate One Pan Creamy Tuscan Chicken Pasta

You don’t need a huge grocery list for this, which is part of why it’s so brilliant. I always lay everything out before starting—it’s called mise en place, right? The chicken is the star, so make sure you cut those breasts into nice, even bite-sized pieces so they cook quickly. I also highly recommend grating your own Parmesan if you can swing it; it melts way better than the stuff in the green canister!

For those who like to explore other creamy dishes, check out how I use condensed soup in some recipes, like this cream of mushroom soup mix recipe, but for this Tuscan dream, we’re using fresh cream.

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1 small yellow onion, chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach (don’t skip this—it wilts down perfectly!)
1/2 cup sun-dried tomatoes, drained and chopped
8 ounces pasta (I prefer penne or sometimes rotini works great here)

Step-by-Step Instructions for One Pan Creamy Tuscan Chicken Pasta

Okay, here’s where we turn those ingredients into dinner gold! Because this is a one-pan wonder, speed is key. Make sure your chicken is cut evenly—that’s super important so everything finishes cooking at the same time. If you love one-pot recipes as much as I do, you absolutely have to try my one pot spinach artichoke pasta sometime soon!

Preparing and Searing the Chicken

First things first, season up your chicken pieces really well. You want that salt, pepper, Italian seasoning, and garlic powder clinging nicely to every side. Heat that olive oil in your big skillet over medium-high heat. Don’t be shy; make sure that oil shimmers a bit before you dump the chicken in! Cook it for about 5 to 7 minutes until it’s nicely browned and just cooked through. We aren’t cooking it completely, because it’s going back in later. Once it’s ready, pull it out and set it aside on a plate. That tasty brown crust is flavor we need to keep!

Building the Creamy Tuscan Sauce Base

Now, toss in your chopped onion into the same hot skillet—yes, using the leftover chicken drippings! Cook them down until they start getting soft, maybe three minutes. Then add the minced garlic and cook that for just one minute until you can really smell it. This is the happy smell phase! Next, pour in that chicken broth. You need to stay right there with a wooden spoon and scrape up all those gorgeous brown sticky bits stuck to the bottom—that’s where all the deep flavor lives! Let it bubble for a second, then stir in the heavy cream and the Parmesan cheese. Keep stirring until the sauce starts to look glossy and just begins to thicken up a tiny bit.

Cooking the Pasta in the Sauce

Ready for the cool trick? Dump the uncooked pasta right into that beautiful sauce mixture. Add your chopped sun-dried tomatoes and that big pile of spinach too! Give it a really good stir so the pasta is mostly submerged in the liquid. Cover the skillet and drop the heat down to medium. Let it go for about 10 to 12 minutes. Pay attention here—you need to stir it every few minutes! If it looks like your sauce is getting way too thick before the pasta is tender, just splash in a little extra broth until it’s done cooking.

Finishing the One Pan Creamy Tuscan Chicken Pasta

When the pasta is finally soft, time to reintroduce the star! Drop that seared chicken back into the skillet. Stir everything gently just to coat it all in that amazing creamy sauce. Let it heat through for about one more minute until the chicken is hot. That spinach will have wilted down to nothing by now. Don’t wait around! This pasta is best served piping hot, right out of the pan.

Expert Tips for Perfect One Pan Creamy Tuscan Chicken Pasta

Even though this recipe is designed to be simple, a few little tricks will absolutely elevate your One Pan Creamy Tuscan Chicken Pasta from a good dinner to a showstopper. When it comes to the cheese, please listen to me: freshly grated Parmesan is a game-changer. The pre-shredded stuff has anti-caking agents and sometimes it just won’t melt smoothly into that beautiful sauce, which is the last thing we want in a creamy dish!

The biggest one-pan panic is always liquid absorption. If you notice that your pasta is getting soft but the sauce has completely vanished, don’t stress! Just throw in another half cup of chicken broth—or even water—and keep the lid on until the pasta is done. That extra bit of liquid will turn back into a wonderful sauce because all that Parmesan flavor is already locked in there. If you want a bit of a bright pop at the end, remember that little note I put on the card: adding a tablespoon of fresh lemon juice right at the end really wakes up the whole dish. It’s amazing how much acidic flavor cuts through all that richness! If you love those classic creamy Italian flavors, you should definitely browse my take on Olive Garden recipes at home for more inspiration.

Ingredient Substitutions for Your One Pan Creamy Tuscan Chicken Pasta

We all run out of things sometimes, and this recipe is flexible! If you’re out of chicken breasts, go ahead and use Italian sausage; just brown it first and leave some of that lovely fat in the pan for flavor before you add the onions. Shrimp also works fantastic, but you have to toss the shrimp in right at the very end, just for two minutes, because they cook so fast. You can swap out spinach for kale, but if you use kale, remember it’s tougher, so you might need to add it right when you add the pasta so it has time to wilt down properly into that creamy sauce.

Variations on One Pan Creamy Tuscan Chicken Pasta

This One Pan Creamy Tuscan Chicken Pasta is perfect as is, but sometimes you just need a little twist to keep things interesting throughout the week, right? Don’t worry, we aren’t complicating the cleanup here! If you’ve got some extra mushrooms lying around, throw them in right after the onions and garlic. They soak up all that broth and add an earthy depth that is just divine. Mushrooms are amazing in creamy sauces like this!

For those who like a little kick, try adding a pinch of red pepper flakes when you season the chicken, or maybe even a dash of cayenne right into the sauce base. It just adds a little warmth without making it truly spicy.

If you find yourself missing that springtime green flavor, a bit of fresh basil or some chopped artichoke hearts go brilliantly with the creamy Tuscan style. You’ll find that even small additions keep this recipe exciting! If you’re looking for a dish that leans into the mushroom and creamy goodness, check out my creamy mushroom asparagus chicken pasta recipe for another flavor inspiration.

Storing Leftovers of Your One Pan Creamy Tuscan Chicken Pasta

Okay, this is one of those recipes that tastes even better the next day, even if the texture shifts a little bit. When you finish making your One Pan Creamy Tuscan Chicken Pasta, the first thing you have to do is let it cool down completely on the counter. Seriously, don’t put piping hot cream sauce straight into plastic because you’re asking for trouble!

Once it’s cool, transfer the whole shebang—chicken, pasta, sauce—into an airtight container. You can definitely store this in the fridge for three or maybe four days tops. Just be warned: creamy pasta sauce tends to get *very* thick once it chills, almost like lasagna filling. It will absorb a lot of that liquid.

When it’s time to reheat, I almost always add a splash of extra chicken broth or even just a little milk right into the pan or bowl before I microwave it. That little bit of extra moisture helps loosen everything back up and brings that creamy texture right back to life. If you’re reheating it on the stovetop, use low heat so the sauce doesn’t scorch! It heats up beautifully, trust me.

Serving Suggestions for One Pan Creamy Tuscan Chicken Pasta

This One Pan Creamy Tuscan Chicken Pasta is so rich and hearty, honestly, you don’t need much else to make it a complete meal. But if you’re serving a crowd or just want something fresh on the side, I always keep my sides super simple so the pasta stays the star.

My go-to suggestion? A light, peppery arugula salad tossed with lemon juice and olive oil. That little bit of acid cuts right through the creaminess perfectly. Alternatively, you absolutely have to have something for dipping up that leftover sauce on your plate! A side of warm, crusty bread is non-negotiable for me. If you want to make it fun, try my recipe for garlic bread grilled cheese—it’s indulgent but so worth it!

Frequently Asked Questions About One Pan Creamy Tuscan Chicken Pasta

It’s totally normal to have questions when you’re trying a new one-pan method, especially when it involves cooking the pasta directly in the sauce! If you’re worried about the cream splitting or how thick it all gets, don’t even sweat it. I’ve dealt with those same pan-cooking puzzles, and I’ve got the answers to make your One Pan Creamy Tuscan Chicken Pasta perfect every time. If you want more tips for streamlining your kitchen, you can check out my guide to one pot cheesy taco pasta!

Can I use dried sun-dried tomatoes instead of oil-packed ones?

Yes, you absolutely can! Sun-dried tomatoes packed in oil are great because they are already soft, but if you only have the dried ones, you just need to give them a little spa treatment first. Before you start anything else, just toss those dried tomatoes into a small bowl and cover them with hot water. Let them soak for about ten minutes while you season the chicken. Once they are plumped up and soft, you drain them, give them a rough chop, and use them just like you would the oil-packed ones. Easy peasy!

Why did my sauce break or become grainy?

This is almost always a temperature problem when dealing with dairy and cheese in a skillet! When that sauce starts to separate or look grainy, it usually means the heat was too high when you added the Parmesan or the heavy cream. Cheese doesn’t like a rolling boil, especially not in a skillet. To fix it, pull the whole pan right off the burner for a minute or two, let it cool down slightly, and then whisk vigorously. If you’re gentle and keep the heat low when melting the cheese, you’ll get that silky smooth texture we crave for our creamy Tuscan pasta.

What kind of pasta cooks best in this One Pan Creamy Tuscan Chicken Pasta?

When you’re cooking pasta right in the sauce, you need shapes that are going to absorb that liquid evenly and cook through without getting mushy on the outside before the inside is done. Short, tubular pasta is my favorite choice here. Penne and rotini are fantastic because they have lots of surface area to grab onto that sauce, and they hold up well to the occasional stirring we have to do. I would generally steer clear of thin, delicate egg noodles or long spaghetti, as they tend to stick together badly in a one-pan situation.

Nutritional Estimates for One Pan Creamy Tuscan Chicken Pasta

Now, listen up, because this dinner tastes like a million bucks, but we should probably talk about the numbers just a tiny bit! This One Pan Creamy Tuscan Chicken Pasta is definitely rich—hello, heavy cream and Parmesan! The estimates below are based on about four servings, but remember these are just my best guesses. If you pile on extra cheese or use a fancier cut of chicken, those numbers will absolutely change. Don’t quote me on this for a diet plan, okay?

Serving Size: 1 serving
Calories: 650
Fat: 35g
Carbohydrates: 45g
Protein: 40g

This is hearty food, so you might want to skip the heavy sides we talked about earlier if you’re counting macros!

Share Your One Pan Creamy Tuscan Chicken Pasta Creations

Look, I’ve told you all my secrets for making this amazing One Pan Creamy Tuscan Chicken Pasta, but now it’s your turn! Tell me how it went! Did you add extra garlic? Did you try it with shrimp? Drop a comment below and let me know your verdict!

If you snapped a gorgeous picture of this skillet masterpiece, please share it on social media and tag me so I can swoon over your results. You can always reach out through my contact page if you have any tricky questions that popped up while you were cooking!

One Pan Creamy Tuscan Chicken Pasta

Author: ferecipe.com
Total Time: 35 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple recipe for creamy Tuscan chicken pasta cooked in a single pan.

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1 small yellow onion, chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
1/2 cup sun-dried tomatoes, drained and chopped
8 ounces pasta (penne or rotini work well)

Instructions

Season the chicken pieces with salt, pepper, Italian seasoning, and garlic powder.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add chicken to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken and set aside.
Add onion to the skillet and cook until softened, about 3 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly, about 3-5 minutes.
Add the uncooked pasta, spinach, and sun-dried tomatoes to the skillet. Stir well.
Cover the skillet and cook over medium heat for 10-12 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. Add a splash more broth if the sauce becomes too thick before the pasta is done.
Return the cooked chicken to the skillet and stir to coat everything in the sauce. Heat through for 1 minute.
Serve immediately.

Notes

If you prefer a tangier flavor, add 1 tablespoon of lemon juice at the end.
Use pre-shredded Parmesan cheese for faster melting, though freshly grated melts better.

Prep Time: 10 min
Cook Time: 25 min
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5
Sodium: 750
Fat: 35
Saturated Fat: 18
Unsaturated Fat: 12
Trans Fat: 1
Carbohydrates: 45
Fiber: 3
Protein: 40
Cholesterol: 150

Keywords: one pan, creamy, tuscan, chicken, pasta, skillet meal, easy dinner