So you’re craving something cozy, creamy, and borderline restaurant-level… but also kind of tired, slightly lazy, and deeply uninterested in washing 47 pans later? Same. This One-Pot Creamy Tuscan Chicken is your weeknight miracle: golden chicken, garlicky cream sauce, sun-dried tomatoes (aka flavor bombs), spinach for balance, and pasta that cooks right in the same pot. Grab a big skillet and your chillest playlist—dinner is about to be ridiculously good.
Why This Recipe Is Awesome
You get juicy seared chicken in a sauce so silky it should probably come with a warning label. Everything cooks in one pot, which means fewer dishes and more couch time. The pasta cooks in the sauce, soaking up all that garlicky, tomato-y, Parmesan goodness—no separate boiling, no colander, no stress. It reheats like a dream. And it’s flexible: swap pasta, use thighs, skip dairy, go low-carb—this dish doesn’t judge. It’s weeknight-proof; if you can stir, you can make this. Honestly, it’s almost harder to mess up than to succeed.
Ingredients You’ll Need
(Serves 4–6)
- 1 kg boneless, skinless chicken breasts (or thighs), cut horizontally into cutlets or pounded to even thickness
- 1 ½ teaspoons salt (divided; adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, thyme)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup oil-packed sun-dried tomatoes, drained and sliced
- 3 ½ cups low-sodium chicken broth (start with 3 cups; hold the extra ½ cup if needed)
- 250 g short pasta (penne, rotini, fusilli, or orecchiette)
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan
- 2 packed cups fresh baby spinach (or thawed, squeezed frozen spinach)
- Pinch red pepper flakes (optional but recommended)
- Juice of ½ lemon
- Extra salt and pepper to finish
- Optional garnish: chopped basil or parsley; extra Parmesan
Step-by-Step Instructions
- Season Chicken
Pat chicken dry. Sprinkle with 1 teaspoon salt, pepper, and Italian seasoning. - Sear
Heat olive oil in a large deep skillet or Dutch oven over medium-high. Add chicken in a single layer; don’t crowd. Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil. Do not clean the pan—brown bits are flavor. - Garlic & Tomatoes
Lower heat to medium. Add garlic and stir 30 seconds until fragrant. Stir in sun-dried tomatoes and cook 1 minute. If the pan is dry, add a splash of broth. - Deglaze & Simmer Pasta
Pour in 3 cups chicken broth and scrape up browned bits with a wooden spoon. Bring to a boil. Add dry pasta and remaining ½ teaspoon salt. Stir, lower to medium, cover, and simmer for 8–10 minutes, stirring occasionally. Add the reserved ½ cup broth if pasta needs more liquid. - Make It Creamy
When pasta is almost done, reduce heat to low. Stir in heavy cream. Add Parmesan in small handfuls, stirring between additions until melted and smooth. If sauce is too thick, add a splash of broth. - Add Greens & Chicken
Stir in spinach. Return chicken (plus juices) to the pot. Simmer 2–3 minutes to reheat. - Finish & Serve
Squeeze in lemon juice. Taste and adjust salt, pepper, or Parmesan. Serve in bowls with extra cheese.
Common Mistakes to Avoid
- Overcrowding the chicken while searing. It will steam instead of brown.
- Skipping the brown bits. Deglaze or lose flavor.
- Boiling after adding cream. High heat can split the sauce.
- Dumping in all the Parmesan at once. It will clump.
- Forgetting to stir pasta. It will stick and burn.
- Using pre-shredded cheese. It won’t melt as smoothly.
Alternatives & Substitutions
- Use boneless thighs for extra juicy results.
- For a low-carb version, skip pasta and reduce broth to 1 cup. Serve over zucchini noodles or cauliflower mash.
- Swap half the cream for milk or evaporated milk for a lighter sauce.
- For dairy-free, use coconut cream and a vegan Parmesan alternative.
- Gluten-free pasta works but may need extra broth.
- Add veggies like mushrooms or roasted peppers for more color.
- For extra heat, add Calabrian chili paste or crushed chili flakes.
FAQ (Frequently Asked Questions)
Do I have to cut the chicken into cutlets?
Not required, but thinner pieces cook faster and more evenly.
Can I use frozen spinach?
Yes. Thaw and squeeze out the water before adding it.
What if my sauce is too thick?
Add warm broth or a splash of cream to loosen it.
What if my sauce splits?
Lower the heat and whisk in a splash of warm cream or hot pasta water.
Can I make this ahead?
Yes, but pasta will absorb sauce. Save some broth for reheating.
Is this freezer-friendly?
Cream sauces don’t freeze well. Freeze the chicken and sauce separately before adding pasta.
Can I add vegetables?
Yes, add chopped zucchini or bell peppers halfway through cooking the pasta.
Final Thoughts
You now have a creamy, one-pot Tuscan-style dish that tastes like it came from a cozy Italian restaurant—without leaving your kitchen. This is the kind of recipe that makes you look like you tried way harder than you did. So grab a bowl, sprinkle on extra Parmesan, and enjoy. You earned this.