This one-pan chicken and pasta dish has become my go-to when I need something that feels fancy but won’t destroy my kitchen. The sauce is creamy but not heavy, with sun-dried tomatoes and spinach adding brightness and texture.

Everything cooks in the same pan – the chicken browns first, creating flavor that seeps into the pasta as it simmers in the same pot. I make this on busy weeknights since there’s minimal cleanup, but it’s also nice enough for having friends over. The leftovers reheat well for lunch the next day, which is always a bonus. If you’re tired of basic pasta dishes but don’t want anything complicated, this hits the sweet spot.

What you need for One-Pan Creamy Tuscan Chicken & Pasta

Ingredients You’ll Need For This Recipe

4 boneless, skinless chicken breasts
1 pound penne pasta
3 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
4 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
3 cups fresh spinach
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 tablespoons butter

How to make One-Pan Creamy Tuscan Chicken & Pasta

Hey there! This is one of my favorite weeknight dinners – everything cooks in one pan, and the sauce gets incredibly creamy and flavorful. Let me walk you through it.

1. Cut chicken breasts in half horizontally to create thinner cutlets. This helps them cook evenly and quickly. Season both sides generously with salt, pepper, and half of the Italian seasoning.

2. Heat olive oil in a large, deep skillet over medium-high heat until it shimmers. Add chicken and cook for 4-5 minutes per side until golden brown with nice caramelized spots. The chicken should release easily from the pan when it’s ready to flip. Transfer to a plate – it’s okay if it’s not fully cooked through yet.

3. In the same pan (don’t wipe it out – those browned bits add flavor!), add butter and minced garlic. Cook for about 30 seconds, until the garlic becomes fragrant but not brown. Add sun-dried tomatoes and stir for another minute.

4. Add the uncooked penne, remaining Italian seasoning, red pepper flakes, and chicken broth. Give it a good stir and bring to a boil. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, stirring occasionally to prevent sticking. You’ll know the pasta is almost done when it’s just slightly firmer than you’d like to eat.

5. Pour in the heavy cream and return chicken to the pan, nestling it into the pasta. Cover and cook for another 3-4 minutes until the chicken is cooked through (cut into the thickest part – it should be completely white inside) and the pasta is al dente.

6. Add the fresh spinach in handfuls, stirring until it wilts into the sauce. This usually takes about 2 minutes. The leaves should be bright green and just softened.

7. Finally, stir in the Parmesan cheese until it melts completely and the sauce turns silky smooth. If the sauce seems too thick, add a splash of broth or cream. If too thin, let it simmer uncovered for a minute or two.

Give it a taste and adjust the seasoning – I often find it needs a pinch more salt at this point. The sauce should coat the back of a spoon and the pasta should be tender but still have a slight bite. Serve it while it’s hot and the sauce is at its creamiest!

🔍 Recipe Notes & Tips

Use chicken thighs instead of breast if you prefer – they’re more forgiving and won’t dry out
Sun-dried tomatoes in oil work better than dry ones – they’re already tender
Don’t skip browning the chicken – it’s where tons of flavor comes from
Short pasta shapes like penne, rotini, or shells work best here
Low-sodium broth lets you control the salt better
Full-fat cream makes the smoothest sauce – half & half can break
Keep heat medium-low once cream is added to prevent curdling

🍽️ Serving Suggestions

Drinks: Medium-bodied red wine like Chianti or Sangiovese
Simple green salad with lemon vinaigrette
Crusty bread for sauce-soaking
Skip garlic bread – dish is rich enough already

🎯 Make it Work for

Casual dinner: Serve straight from the pan
Date night: Plate individually, garnish with fresh basil
Meal prep: Makes great leftovers, just thin sauce when reheating
Company coming: Can be made 30 mins ahead, kept warm on low
Kids: Go easy on red pepper flakes, maybe separate spinach

📦 Storage & Leftovers

Keeps 3-4 days in airtight container
Reheat gently on stovetop with splash of cream or broth
Stir frequently while reheating to prevent sauce breaking
Don’t freeze – cream sauce won’t thaw well
Pack leftovers while still warm to prevent sauce from getting grainy

One-Pan Creamy Tuscan Chicken & Pasta