Tuscan Chicken Pasta is one of those one-pot dinners that tastes like it came from a restaurant but uses ingredients you likely already have on hand. Tender chicken, sun-dried tomatoes, spinach, and penne all cook together in a creamy Parmesan sauce with almost no cleanup. I made this on a Wednesday night when I needed something comforting fast, and it was gone before I even sat down.
The first time I made this tuscan chicken pasta, I was genuinely skeptical that cooking dry pasta directly in broth would work without turning into a starchy mess. It works — and the starchy cooking liquid actually helps the sauce cling to every piece of pasta in a way that feels rich and intentional. The cream cheese melts in at the end and turns everything silky. It is the kind of dinner that earns a request for seconds without fail. This one is a keeper.
Table of Contents
Ingredients for One Pot Tuscan Chicken Pasta
This recipe comes together with a short, purposeful ingredient list. I always use oil-packed sun-dried tomatoes here rather than the dry-packed kind because they are softer, more flavorful, and ready to use straight from the jar. If you love this Italian-inspired flavor profile, you will also want to bookmark this Baked Tuscan Chicken Casserole for nights when you want the same bold flavors in a baked format.
- 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
- 1/2 tsp salt (or to taste)
- 1/8 tsp black pepper (or to taste)
- 1/3 cup shallots (chopped) — I recommend shallots over yellow onion for their milder, slightly sweet flavor that does not overpower the sauce
- 3 cloves garlic (minced)
- 1/4 cup oil-packed sun-dried tomatoes (drained and chopped)
- 1 tsp Italian seasoning (for the sauce — this is a second, separate addition)
- 1 3/4 cups low-sodium chicken broth (one 14.5 oz can)
- 3/4 cup water
- 8 oz penne pasta (dry) — in my experience, penne holds up better than thinner shapes when simmered directly in broth
- 1/2 cup Parmesan cheese (freshly grated) — I usually grate it fresh rather than using pre-shredded for a smoother melt
- 2 oz brick-style cream cheese (cut into small cubes before adding) — Pro tip: do not use whipped cream cheese, it separates rather than melting into a smooth sauce
- 2 cups fresh spinach (loosely packed, roughly chopped)
Step-by-Step Instructions
I recommend using a wide Dutch oven or large deep skillet with a lid for this tuscan chicken pasta — you need enough surface area for the pasta to cook evenly in the broth without stacking up and cooking unevenly.
Step 1: Heat the olive oil and butter together in a large deep skillet or Dutch oven over medium-high heat. Once the butter is fully melted and the pan is hot, you are ready to add the chicken.
Step 2: Add the cubed chicken to the pan. 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 at this stage. Do not overcrowd the pan or the chicken will steam rather than brown — cook in two batches if needed.
Step 3: Add the chopped shallots and minced garlic to the pan. Cook, stirring, for 2 minutes until the shallots soften and the garlic turns fragrant and just golden.
Step 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 any browned bits stuck to the bottom of the pan — those bits add a lot of depth to the finished sauce so do not skip this step.
Step 5: Stir in the dry penne pasta and bring the liquid to a simmer. Reduce the heat to a medium simmer, cover the pan, and cook for 15 to 18 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta is done when it is al dente and almost all the liquid has been absorbed. If the liquid absorbs before the pasta finishes cooking, add a small splash of water and continue.
Step 6: Uncover the pan and reduce the heat to low. Add the cubed cream cheese and grated Parmesan. Stir gently 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 — this dish thickens as it sits.
What to Serve with Tuscan Chicken Pasta
This pasta is rich and creamy, so the best sides bring freshness, crunch, or a simple starch that does not compete with the bold Italian flavors.
Garlic Bread: Warm crusty bread is the most natural companion for a creamy pasta and is perfect for scooping up every last drop of sauce. This Easy Garlic Bread with Sliced Bread is a quick, no-fuss version that comes together in minutes while the pasta finishes cooking.
Homemade Cheesy Breadsticks: If you want something a little more indulgent alongside this pasta, these Homemade Cheesy Breadsticks are a crowd-pleasing side that pairs naturally with the Parmesan and Italian herb flavors in the dish.
Simple Green Salad: A lightly dressed arugula or romaine salad with lemon vinaigrette cuts through the richness of the cream cheese sauce and keeps the overall meal feeling balanced without adding more prep time.
Garlic Roasted Vegetables: A sheet pan of roasted zucchini, asparagus, or bell peppers complements the Italian herbs in this pasta beautifully. These Garlic Roasted Vegetables roast hands-off in the oven while the pasta cooks on the stovetop, so the timing works out perfectly.
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Creamy Italian Chicken Pasta: If you are feeding a larger group and want a second pasta option with the same Italian flavor profile, this Creamy Italian Chicken Pasta is a natural companion that gives guests variety without straying from the theme.
Marry Me Chicken Pasta: Another popular one-pan chicken pasta worth having in your rotation alongside this recipe. This Marry Me Chicken Pasta shares the same sun-dried tomato and creamy sauce DNA and is a great next recipe to try once you have mastered this one.
Spinach and Ricotta Stuffed Shells: For a dinner party or larger family meal, these Spinach and Ricotta Stuffed Shells share the spinach and Italian cheese flavors of this pasta and make a beautiful second dish on a larger spread.
Make-Ahead and Leftover Tips
Store leftover tuscan chicken pasta in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more of the sauce as it sits, so it thickens considerably overnight — that is completely normal.
To reheat, I recommend adding a splash of chicken broth or water before microwaving to loosen the sauce back to a creamy consistency. Heat in 60-second intervals, stirring between each one. A skillet over medium-low heat with a small splash of broth works even better if you have a few extra minutes.
Pro tip: this dish does not freeze well because the cream cheese sauce tends to separate and turn grainy after thawing. It is best enjoyed fresh or within 3 days from the refrigerator.
FAQs
Can I use a different pasta shape?
Yes. Rigatoni, rotini, and farfalle all work well and hold the creamy sauce nicely. Avoid thin pasta shapes like angel hair or spaghetti — they overcook quickly in the simmering broth and turn mushy before the liquid fully absorbs.
Can I substitute the cream cheese?
Yes. A few tablespoons of heavy cream or about 1/4 cup of mascarpone both work as substitutes. Avoid low-fat cream cheese — it tends to separate in the sauce rather than melting smoothly.
What if my sauce is too thick or too thin?
If the sauce is too thick, stir in a splash of chicken broth over low heat until it reaches your preferred consistency. If it seems too thin after adding the cheeses, give it an extra minute over low heat while stirring — the Parmesan will continue to thicken it as it cools slightly.
Conclusion
This one pot tuscan chicken pasta is rich, satisfying, and built entirely in a single pan. The cleanup is minimal and the flavor payoff is real. Try it this week and see why it becomes a regular on your dinner table. One bite and you will understand why this one earns a permanent spot in the rotation.
One Pot Tuscan Chicken Pasta
Ingredients
Equipment
Method
- 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.
- 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.
- Add the chopped shallots and minced garlic. Cook, stirring, for 2 minutes until softened and fragrant.
- 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.
- 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.
- 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.
