Tuscan Chicken Pasta (Creamy One-Pot Dinner in 30 Minutes)
, Updated Jan 03, 2026
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This Tuscan Chicken Pasta is rich, creamy and packed with flavor, yet easy enough for a busy weeknight. Made in one pot with sun-dried tomatoes, spinach and parmesan, it’s ready in just 30 minutes.
Tuscan chicken pasta is one of those dishes that feels a little indulgent but is actually totally doable on a weeknight. Creamy, comforting and full of bold Italian-inspired flavors, it’s the kind of dinner that everyone looks forward to – and happily goes back for seconds.
This version is made all in one pot, which means less washing up and more flavor. The pasta cooks right in the sauce, soaking up all that garlicky, parmesan-rich goodness while the chicken stays tender and juicy. Sun-dried tomatoes add richness, spinach brings freshness and the whole thing comes together into a cozy, restaurant-style meal you can pull off at home in about 30 minutes.
Here’s What You’ll Need
Cooking the pasta directly in the sauce allows it to absorb maximum flavor while naturally thickening the cream. The sun-dried tomatoes bring richness and slight tang, spinach balances the creaminess and parmesan adds depth, giving you a well-rounded, comforting dish with minimal effort.
- Chicken: I used skinless chicken thighs as they are flavorful and less expensive than chicken breasts.
- Seasoning: mixed Italian herbs, garlic granules, salt and pepper
- Onions and garlic
- Sundried tomatoes: I actually used sundried tomato pesto as it is just so easy to spoon it straight out of the jar. You can use finely diced sundried tomatoes if you prefer.
- Chicken stock made with a stock cube or bouillon powder
- Heavy cream (double cream) or you can use cream cheese
- Fresh spinach – baby spinach leaves are more tender and don’t need chopping up.
- Freshly grated Parmesan
- Handful baby tomatoes for a pop of color!
How to Make One Pot Tuscan Chicken Pasta
- Cut the chicken into bite-sized cubes, discarding any fat. Place in a bowl, add the herbs, garlic granules, salt and pepper and mix together.
- Heat the oil in a large non-stick lidded pan. Add the minced garlic and onions to the pan and sauté for a couple of minutes, until softened.
- Stir in the chicken and pesto. Cook over medium heat until lightly coloured. The chicken doesn’t have to be cooked all the way through at this point.
- Pour in the chicken stock and bring to a rolling simmer. Add the pasta, stir well and partially cover the pan. Reduce the heat to a simmer and continue to cook, stirring once in a while. Cook until the pasta is al dente and liquid is slightly reduced.
- Take off the heat and stir in the cream and spinach, letting the spinach leaves wilt in the residual heat. Add the grated parmesan and tomatoes and stir to combine. Check the seasoning and serve – delicious!
Recipe Notes and Tips
- Make it lighter – Use half-and-half or reduce the cream slightly. The starch released while the pasta cooks will make this dish silkily creamy anyway.
- Add heat – A pinch of red pepper flakes or cayenne works beautifully.
- Extra veggies – Mushrooms, asparagus, peas or zucchini fit right in.
- No sun-dried tomatoes? Sun-dried tomato paste or pesto are a great swap. Roasted cherry tomatoes are the next best thing.
- Storage: If for some reason you happen to have leftovers, store in the fridge for up to two days. Add a splash of water or milk when reheating to loosen the sauce. This dish is not suitable for freezing.
Frequently Asked Questions
It’s best enjoyed fresh, but leftovers reheat well with a little added liquid to revive the sauce.
Short pasta shapes like penne, rigatoni or fusilli hold the creamy sauce best. You can also use orzo.
Yes. Chicken breasts work well, just cook them gently to avoid drying them out.
Keep the heat moderate and avoid boiling once the cream is added. Stir gently and add parmesan off the heat if needed.
HAVE YOU MADE MY TUSCAN CHICKEN PASTA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
Tuscan Chicken Pasta
Video
Ingredients
- 2 tsp Italian herbs
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 5 chicken thighs skinless
- 2 tbsp olive oil
- 1 large onion , diced
- 2 cloves garlic , minced
- 5 tbsp sun dried tomato pesto or chopped sun dried tomatoes
- ½ pound (225g) dried penne pasta or similar pasta shapes
- 2 ½ cups (620 ml) chicken stock using a stock cube or canned
- 1 cup (240ml) pouring cream
- 3 tbsp parmesan , freshly grated
- 3 cups (90g) baby spinach
- ½ cup (115g) tomatoes , I used cherry tomatoes
- Salt and pepper to season
Instructions
- Cut the chicken into bite-sized cubes and put in a bowl. Add the herbs, garlic powder, salt and pepper and mix together.2 tsp Italian herbs, 1 tsp garlic powder, 1 tsp salt, 5 chicken thighs, ½ tsp black pepper
- Heat the oil in a large non-stick lidded pan. Add the minced garlic and onions to the pan and sauté for a couple of minutes.2 tbsp olive oil, 1 large onion, 2 cloves garlic
- Stir in the chicken and sun-dried tomato pesto. Cook over medium heat until lightly colored. The chicken doesn’t have to be cooked all the way through at this point.5 tbsp sun dried tomato pesto
- Pour in the chicken stock and bring to a rolling simmer.2 ½ cups (620 ml) chicken stock
- Add the pasta, stir well and partially cover the pan.½ pound (225g) dried penne pasta
- Reduce the heat to a simmer and continue to cook, stirring once in a while. Cook until the pasta is al dente and liquid is slightly reduced.
- Take off the heat and stir in the cream and spinach, letting the spinach leaves wilt in the residual heat.1 cup (240ml) pouring cream, 3 cups (90g) baby spinach
- Add the grated parmesan and tomatoes and stir to combine.3 tbsp parmesan, ½ cup (115g) tomatoes
- Check the seasoning and serve – delicious!Salt and pepper
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Really enjoyed this meal x Thankyou