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Easy Creamy Tuscan Chicken Pasta Skillet: One-Pan Dinner

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A quick and easy one-pan dinner featuring tender chicken, sun-dried tomatoes, and spinach in a rich, creamy Parmesan sauce, with pasta cooked directly in the sauce for maximum flavor.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2 large breasts)
  • ½ cup sun-dried tomatoes in oil, drained and roughly chopped (reserve 1 tablespoon oil)
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 8 oz short pasta (penne, fusilli, or farfalle)
  • 3 cups fresh spinach, roughly chopped
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon dried oregano, divided
  • ½ teaspoon red pepper flakes (optional, or to taste)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and ½ teaspoon dried oregano. If thick, slice horizontally into two thinner cutlets.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil; do not clean the pan.
  3. Reduce heat to medium. Add 1 tablespoon reserved sun-dried tomato oil to the pan. Add minced garlic and cook for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for 1 minute.
  4. Pour in chicken broth and heavy cream. Stir, scraping up browned bits from the pan. Add remaining ½ teaspoon oregano and red pepper flakes. Bring to a gentle simmer.
  5. Add uncooked pasta to the simmering sauce, stirring to coat. Cover and reduce heat to low. Cook for 12-15 minutes, stirring every 3-4 minutes, until pasta is tender. Add a splash of broth or water if sauce becomes too thick.
  6. Remove lid. Stir in chopped spinach and cook for 2 minutes until wilted. Slice rested chicken into strips and return to skillet with any accumulated juices.
  7. Remove skillet from heat. Sprinkle in grated Parmesan and stir until melted. Taste and adjust seasoning.
  8. Let rest for 2-3 minutes before serving. Garnish with extra Parmesan and fresh parsley if desired.

Notes

For best results, use freshly grated Parmesan and avoid boiling the cream. The pasta absorbs the sauce as it cooks, so stir often. Leftovers keep for up to 3 days in the refrigerator; reheat with a splash of broth or milk.

Nutrition

Keywords: Tuscan chicken pasta, one-pan dinner, creamy pasta, chicken skillet, easy weeknight dinner

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