Go Back
One pot tuscan chicken pasta with sun-dried tomatoes, spinach, and creamy Parmesan sauce in a large deep skillet

One Pot Tuscan Chicken Pasta

Tender chicken, sun-dried tomatoes, fresh spinach, and penne pasta simmered together in a creamy Parmesan and cream cheese sauce. One pan, 40 minutes, bold Italian flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 521
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 lb boneless skinless chicken breasts cut into 1-inch cubes
  • 1 tsp Italian seasoning for seasoning the chicken
  • 1 tsp garlic powder
  • 0.5 tsp salt or to taste
  • 0.125 tsp black pepper or to taste
  • 0.33 cup shallots chopped
  • 3 cloves garlic minced
  • 0.25 cup oil-packed sun-dried tomatoes drained and chopped
  • 1 tsp Italian seasoning for the sauce, second addition
  • 1.75 cups low-sodium chicken broth one 14.5 oz can
  • 0.75 cup water
  • 8 oz penne pasta dry
  • 0.5 cup Parmesan cheese freshly grated
  • 2 oz brick-style cream cheese cut into small cubes, do not use whipped
  • 2 cups fresh spinach loosely packed, roughly chopped

Equipment

  • Large Deep Skillet or Dutch Oven with Lid (12-inch minimum)
  • Wooden spoon or silicone spatula
  • Cutting board and chef's knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil and butter in a large deep skillet or Dutch oven over medium-high heat until the butter is fully melted and the pan is hot.
  2. Add the cubed chicken. Sprinkle the first teaspoon of Italian seasoning, garlic powder, salt, and pepper evenly over the top. Cook, stirring occasionally, until lightly browned on all sides, about 4 minutes. The chicken does not need to be fully cooked through. Do not overcrowd the pan -- cook in batches if needed.
  3. Add the chopped shallots and minced garlic. Cook, stirring, for 2 minutes until softened and fragrant.
  4. Add the drained sun-dried tomatoes and the second teaspoon of Italian seasoning. Pour in the chicken broth and water. Stir and scrape up all browned bits from the bottom of the pan.
  5. Stir in the dry penne pasta and bring to a simmer. Reduce heat to a medium simmer, cover, and cook for 15 to 18 minutes, stirring occasionally, until the pasta is al dente and almost all liquid is absorbed. Add a splash of water if the liquid absorbs before the pasta finishes.
  6. Uncover and reduce heat to low. Add the cubed cream cheese and grated Parmesan. Stir until both cheeses are fully melted and the sauce is smooth and glossy. Add the chopped spinach and stir for about 1 minute until just wilted. Remove from heat and serve immediately.

Notes

Use brick-style cream cheese cut into small cubes for the smoothest melt -- do not use whipped. Do not overcrowd the pan when browning chicken. Add a splash of broth when reheating to restore creaminess. This dish does not freeze well due to the cream cheese sauce.