Creamy, one pan chicken Tuscan pasta is a perfect meal to serve a crowd. Chicken, penne, spinach, mushrooms, flavorful sun-dried tomatoes, heavy cream, Parmesan and seasonings.. delicious! Serve with a simple salad and the meal will be 5 stars.
Why you will love Creamy Tuscan Chicken Pasta
- It only takes 1 pan to make this recipe– not multiple pans filling up your sink!
- This recipe takes about 40 minutes to make, even less time if the chicken is already pre-cooked!
- Family Friendly and Freezer Friendly— we love freezer meal recipes here at Recipes from French Creek!
Tuscan Chicken Ingredients
Chicken: Use about 1 1/2 cups chicken breast or rotisserie chicken.
Veggies: sun dried tomatoes add the distinct flavor in this recipe. Find them in your canned veggie isle at most grocery stores. 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. The veggies are versatile in this dish and have fun trying what tastes good for your family.
Dairy: The heavy cream provides the rich, creamy texture. 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 5-10 minutes on each side until cooked well. Check to make sure the chicken has reached minimum temps and remove from pan. The length of time the chicken will take will vary greatly on how thick the chicken is.
- 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.
Tuscan Chicken Pasta FAQs
Yes, but texture will change slightly because of the cream based sauce.
Let cool and then freeze. in a freezer safe container for up to 3 months.
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. This would be a great way to freeze the bake for later (without baking).
picky eaters? Feel free to leave out the spinach.
In this recipe, I use penne. You can substitute with fettuccini or rigatoni because they hold creamy sauce well.
I have used diced up chicken breast, rotisserie chicken, or you could even try canned chicken breast and shred it, but the texture will be different.
More recipes like Tuscan Chicken Penne
- Chicken Bacon Ranch Pasta is a family favorite and ready quickly!
- Honey Garlic Chicken Thighs can be ready in 30 minutes in the instant pot!
- Ground Beef and Egg Noodle Casserole recipe is always a hit, too!
- one pan cheeseburger pasta.
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Creamy Tuscan Chicken Pasta (Easy One Pan Dinner)
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.1.5 Cups diced chicken, 1-2 Tbsp olive oil
- Add butter, sun dried tomatoes, garlic, mushrooms and seasonings to pan. Sauté for about 3-4 minutes.1 Cup sun dried tomatoes , 1/2 Tsp salt, 1 Tbsp italian seasoning , 1 Small can mushrooms , 3 Tsp minced garlic , 2 Tbsp butter, 1/2 Tsp pepper
- 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.2 Cups penne, 3/4 Cup chicken broth, 1 Cup heavy cream, 2 Cups milk, 1 Cup Parmesan
- 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.2 Cups spinach, 1.5 Cups diced chicken
Notes
Nutrition
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Very delicious. The sun dried tomatoes give it a great flavor.