Creamy, one pan chicken tuscan pasta is a perfect meal to serve a crowd. Chicken, penne, spinach, mushrooms, sun dried tomatoes, heavy cream, Parmesan and seasonings.. delicious! Serve with a simple salad and the meal will be 5 stars.
Ingredients
Meat: Use about 1 1/2 cups chicken breast. If in a pinch dice up some rotisserie chicken or substitute with Italian sausage.
Veggies: sun dried tomatoes was a new ingredient for me, but it definitely added some flavor I hadn’t cooked with before. You can find them in the canned foods or even frozen from what I have researched. Make sure to drain them and chop them up a bit. Spinach is another easy filler in this recipe. Chop it up fine and your family will think it is parsley. I used 2 cups of fresh, but frozen spinach will work well. Canned or fresh mushrooms go well in this dish. Feel free to add additional amounts of veggies.
Dairy: The heavy cream in this recipe is a must in my opinion, but to lighten it up you could substitute with an additional cup of milk. It just won’t be quite as creamy. The recipe calls for milk and of course Parmesan. A couple tablespoons of butter as well.
Seasonings & more: the seasonings I used were pretty simple, italian seasoning, salt and pepper, Minced garlic. Do a few taste tests before serving to be sure it is seasoned to your liking. Always an option to add additional seasoning. Lastly chicken broth is used in this to add more flavor.
How to make chicken Tuscan pasta:
- Heat olive oil in skillet. Add chicken breast and sear approximately 5 minutes on each side until cooked well. Remove from pan.
- Add butter, sun dried tomatoes, garlic, mushrooms and seasonings to pan. Sauté for about 3-4 minutes.
- Next add the heavy cream, milk, chicken broth, Parmesan and noodles. Simmer 10-15 minutes until penne is Al dente. Stir frequently to avoid burning to bottom of pan.
- Once noodles are cooked, add the diced up chicken and spinach. Stir together and simmer an additional 4 minutes. If the consistency is too thick, add additional milk or broth. If too thin, let simmer down awhile longer.
Let cool and then freeze. You may want to add a bit more milk or broth when re-heating from frozen. Reheat in single serve containers and heat up.
Let the pasta cool, then store in air tight fridge safe container for up to 4 days. Warm in microwave.
you could make this into a casserole bake by following the steps below but undercooking noodles by 2 minutes- add additional 1/4 c milk or cream. Then transferring the one pan meal into a casserole dish- top with Parmesan and mozzarella- bake until bubbling.
picky eaters? Feel free to leave out the spinach.
More recipes like Tuscan Chicken Penne
For more chicken recipe inspiration check out my page of chicken recipes.
Looking for another creamy pasta recipe? One of our most popular pastas is this Easy Mac and Cheese with Velveeta Recipe.
If you’re looking for a comfort food meal, our Ground Beef and Egg Noodle Casserole recipe is always a hit, too!
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One Pan Tuscan Chicken Pasta
Equipment
- 1 large skillet or Dutch oven
- 1 cutting board
- measuring utensils
Ingredients
- 1.5 Cups diced chicken About 1 large chicken breast
- 2 Cups penne
- 1 Cup sun dried tomatoes chopped & drained
- 3/4 Cup chicken broth
- 1 Cup heavy cream
- 2 Cups milk
- 1 Cup Parmesan
- 1/2 Tsp salt
- 1 Tbsp italian seasoning
- 1/2 Tsp pepper
- 2 Cups spinach chopped fine
- 1 Small can mushrooms optional
- 3 Tsp minced garlic
- 2 Tbsp butter
- 1-2 Tbsp olive oil
Instructions
- Heat olive oil in skillet. Add chicken breast and sear approximately 5 minutes on each side until cooked well. Remove from pan.
- Add butter, sun dried tomatoes, garlic, mushrooms and seasonings to pan. Sauté for about 3-4 minutes.
- Next add the heavy cream, milk, chicken broth, Parmesan and noodles. Simmer 10-15 minutes until penne is Al dente. Stir frequently to avoid burning to bottom of pan.
- Once noodles are cooked, add the diced up chicken and spinach. Stir together and simmer an additional 4 minutes. If the consistency is too thick, add additional milk or broth. If too thin, let simmer down awhile longer.
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