30-Minute One Pot Creamy Tuscan Chicken Pasta Perfection

Oh my goodness, have I got a lifesaver for you! This one pot creamy Tuscan chicken pasta has been my go-to on those hectic weeknights when I barely have time to breathe, let alone cook. Picture this: juicy chicken, sun-kissed sun-dried tomatoes, and vibrant spinach all swimming in the most luxurious cream sauce – all done in just 30 minutes and only one pot to wash! I first whipped this up when my kids had soccer practice back-to-back, and now it’s our regular Thursday night ritual. The way the flavors mingle while the pasta cooks right in that creamy sauce? Absolute magic, my friend. Trust me, this one’s a keeper.

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

Let me count the ways this dish will become your new best friend in the kitchen:

• 30 minutes flat – From fridge to table before the kids start asking “What’s for dinner?” for the fifth time
• One pot wonder – More time enjoying that glass of wine, less time scrubbing pans (hallelujah!)
• Creamy dreamy texture – That luscious sauce coats every noodle like a cozy blanket
• Family-approved flavors – Even picky eaters gobble up the sweet sun-dried tomatoes and mild spinach
• Total weeknight comfort food – Hearty enough to satisfy, easy enough for crazy evenings

Seriously, this skillet pasta is my not-so-secret weapon for turning chaos into deliciousness.

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Ingredients for One Pot Creamy Tuscan Chicken Pasta

Okay, let’s get everything lined up before we start—trust me, with a dish this fast, prep makes all the difference. Here’s what you’ll need to create magic in that pot:

• 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces (thighs work too for extra flavor!)
• 8 oz pasta – penne or fettuccine are my go-tos (use gluten-free if needed—it works just as well here)
• 2 cups fresh spinach, roughly chopped (those pre-washed bags are a lifesaver)
• 1/2 cup sun-dried tomatoes, chopped (the ones packed in oil add bonus flavor, but dry works too)
• 1 cup heavy cream (though half-and-half will do in a pinch, if you’re feeling lighter)
• 1/2 cup chicken broth (low-sodium so you can control the salt)
• 2 cloves garlic, minced (or 1 tsp pre-minced from the jar—no shame!)
• 1/2 tsp salt (plus more to taste—I always end up sprinkling extra at the end)
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, but adds a nice little kick—my kids skip these, I add extra to my bowl)
• 1/4 cup grated Parmesan cheese (the real stuff, not the powdery kind—it melts so much better)
• 1 tbsp olive oil (or use the oil from your sun-dried tomatoes for extra flavor!)

See? Nothing too fancy, just good, simple ingredients that come together for something truly special. Now let’s get cooking—that pot’s waiting!

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How to Make One Pot Creamy Tuscan Chicken Pasta

Alright, let’s get down to business! I’m going to walk you through each step of my foolproof method for making this dreamy pasta. Follow these simple steps, and you’ll have a restaurant-worthy meal faster than you can say “seconds please!” Here’s the magic formula:

Step 1: Cook the Chicken

First things first – grab your favorite large pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Add your diced chicken in a single layer – don’t overcrowd the pot or it’ll steam instead of getting that gorgeous golden color. Give it about 5-6 minutes, stirring occasionally, until it’s no longer pink and has those beautiful browned edges. Busy home cook pro tip: This is the perfect time to take a deep breath and admire how amazing your kitchen smells!

Step 2: Build the Sauce

Now for the flavor explosion! Toss in the minced garlic and let it sizzle for just about a minute – oh, that aroma! Then pour in your chicken broth and heavy cream, stirring to combine all those delicious chicken bits from the bottom of the pot. Add your dry pasta right into the sauce (yes, no separate boiling – how genius is that?), sun-dried tomatoes, and seasonings. Bring it to a gentle simmer, cover, and let it cook for 12-15 minutes. Stir every few minutes to prevent sticking – I usually peek in around minute 10 to check the pasta’s texture. Remember – al dente is what we’re aiming for!

Step 3: Finish with Spinach and Cheese

Almost there! Uncover and stir in your fresh spinach – it’ll wilt into the sauce within about 2 minutes. The color contrast between the deep green spinach and those ruby-red sun-dried tomatoes? Stunning! Finally, sprinkle in that glorious Parmesan cheese and give everything one last good stir. Serve immediately while it’s piping hot and ooey-gooey. Watch everyone’s eyes light up when you bring this masterpiece to the table!

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Tips for Perfect One Pot Creamy Tuscan Chicken Pasta

Listen, I’ve made this dish enough times to learn ALL the tricks—here are my golden rules for turning good pasta into legendary pasta:

• Cream is queen – Heavy cream gives that luxurious mouthfeel (trust me, it’s worth the calories), but half-and-half works in a pinch if you’re watching fat
• Broth control – Sauce too thick? Add splashes of broth. Too runny? Let it simmer uncovered for a few extra minutes (it’ll behave, I promise)
• Tomato swap – Out of sun-dried tomatoes? Roasted red peppers add similar sweetness and color in a pinch
• Brown your chicken right – Don’t rush this step! Those crispy golden bits = instant depth of flavor
• Cheese matters – Freshly grated Parmesan melts like a dream—skip the pre-shredded stuff with anti-caking agents
• Spinach last – Toss it in at the very end so it stays vibrant green instead of turning mushy

See? Tiny tweaks = huge results. Now go forth and conquer that pot!

Common Questions About One Pot Creamy Tuscan Chicken Pasta

Of course you’ve got questions—I had them too when I first made this weeknight lifesaver! Here are the answers I’ve discovered after making this recipe more times than I can count:

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and squeeze out all that excess water first—nobody wants a watery sauce. I’ll often keep frozen spinach in the freezer for last-minute pasta emergencies (so smart, right?). Use about 1/2 cup thawed to replace the fresh.

How should I store leftovers?

Pop them in an airtight container in the fridge for up to 3 days. The pasta will soak up sauce as it sits—revive it with a splash of broth when reheating. Fair warning: It’s so good cold that I’ve eaten it straight from the fridge at midnight more than once!

Is half-and-half okay instead of heavy cream?

Yes, though the sauce won’t be quite as luxuriously thick. If using half-and-half, let it simmer a few extra minutes to reduce. Some of my health-conscious friends even use whole milk with a tablespoon of flour whisked in—still tasty, just not quite as decadent.

Can I make this gluten-free?

Easiest swap ever! Just use your favorite gluten-free pasta—the sauce doesn’t know the difference. My niece loves it with chickpea pasta for extra protein. Check that your broth and other ingredients are GF too if that’s a concern.

What if I don’t have sun-dried tomatoes?

No worries! Roasted red peppers make a fabulous substitution with similar sweetness. Chopped cherry tomatoes add brightness too—just toss them in with the spinach since they don’t need long to cook. The dish will be different, but still delicious.

Nutritional Information

Just a quick note – these numbers can vary based on your exact ingredients. But for a general idea, here’s what you’re looking at per serving: about 450 calories, 22g fat (those happy fats from the cream and olive oil!), 35g carbs, and a solid 28g protein from that chicken. Not too shabby for a meal this comforting!

More Weeknight Dinner Ideas

If you loved this creamy Tuscan pasta (and really, who wouldn’t?), you’ve gotta try my other quick-fix dinners! My 30-minute garlic butter shrimp with orzo is another family favorite—so easy, and that lemony sauce? To die for. For something cozier, my one-pan meatball stroganoff turns humble ingredients into pure comfort. And when I’m really pressed for time, spicy sausage and kale skillet never lets me down—just 5 minutes prep and packed with flavor. Honestly, all these recipes have saved my sanity on busy nights more times than I can count!

You can find more recipes and connect with me on Facebook!

One Pot Creamy Tuscan Chicken Pasta

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A quick and comforting pasta dish with chicken, sun-dried tomatoes, spinach, and cream, perfect for weeknight dinners.

• Author: Caroline Hayes
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts, diced
• 8 oz pasta (penne or fettuccine)
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5-6 minutes.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth and heavy cream, stirring to combine.
4. Add pasta, sun-dried tomatoes, salt, black pepper, and red pepper flakes. Bring to a simmer.
5. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is tender.
6. Stir in spinach and cook for 2 minutes until wilted.
7. Sprinkle with Parmesan cheese and serve immediately.

Notes

• Use gluten-free pasta if needed.
• Add extra broth if the sauce thickens too much.
• Substitute half-and-half for a lighter version.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 110mg