One-Pot Creamy Tuscan Chicken Pasta

This is the recipe I make when I have exactly zero energy but need to feed actual humans a meal that looks like I tried. Everything cooks in one pot. The pasta absorbs all the creamy, garlicky, sun-dried-tomato goodness. The kids eat it without complaint. My husband goes back for seconds. And I only have one pot to wash. That is what I call a win.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), drained and roughly chopped
• 2 cups chicken broth
• 1 cup heavy cream
• 12 oz penne pasta (uncooked)
• 2 cups fresh baby spinach
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, leave out for kids)
• Fresh basil for topping (optional)

Instructions

Step 1: Season the chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5 to 6 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken and set it aside on a plate.

Step 2: In the same pot (do not clean it, that flavor is gold), add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and stir for another minute.

Step 3: Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a gentle boil.

Step 4: Add the uncooked penne pasta to the pot. Stir well to make sure the pasta is mostly submerged in the liquid. Reduce heat to medium, cover the pot, and let it cook for 12 to 15 minutes, stirring every 3 to 4 minutes to prevent sticking. The pasta is done when it is al dente and the sauce has thickened.

Step 5: Once the pasta is cooked, add the spinach and stir until it wilts, about 1 to 2 minutes. Return the cooked chicken to the pot. Stir in the Parmesan cheese until everything is creamy and well combined.

Step 6: Taste and adjust salt and pepper as needed. Serve immediately, topped with extra Parmesan and fresh basil if you have it. (I usually do not have fresh basil because I am not that organized, and it is still delicious.)

Notes and Tips

This reheats beautifully the next day. Add a splash of broth or cream when rewarming because the pasta absorbs liquid as it sits. You can swap the penne for rotini, rigatoni, or whatever pasta shape is in your pantry. For a lighter version, use half-and-half instead of heavy cream, but honestly, the heavy cream is what makes this taste restaurant-level. You can also add artichoke hearts, roasted red peppers, or mushrooms if you want to sneak in extra veggies.