Flavorful ingredients combine to create this one pot Tuscan Chicken Pasta. Penne pasta in a luscious tomato cream sauce with chunks of chicken, sun-dried tomatoes, fresh cherry tomatoes and spinach.
Add this recipe to your quick and easy dinner list along with my Chicken and Spinach Skillet Pasta and Skillet Sausage Pasta.
This recipe for Tuscan Chicken Pasta is one you can turn to on busy weeknights when you want a home cooked meal on the table without a lot of fuss or cleanup. As far as I’m concerned, you cannot have enough one pot recipes like this one in your collection.
But don’t let the quick and easy part fool you. The ingredients in this lovely pasta dish are complex and flavorful and when they come together, they create a meal worthy of a special occasion. And it all happens in one skillet on the stovetop from start to finish!
Table of contents
Ingredient Notes
- Sun-dried tomatoes: Look for a jar of sun-dried tomatoes in oil in the pasta section of the store.
- Oil: Extra virgin olive oil.
- Chicken: Boneless skinless chicken breasts, cut into 1-inch bite-size pieces.
- Seasoning: Italian seasoning, smoked paprika, salt, and freshly ground black pepper.
- Veggies: Diced onion, minced garlic, cherry tomatoes and fresh baby spinach.
- Tomato cream sauce: The base of the sauce is comprised of tomato paste, low sodium chicken broth, and half and half. I prefer the consistency of the sauce when I use half and half vs. heavy cream. It’s a bit lighter but still plenty rich.
- Dry pasta: I use uncooked penne pasta for this recipe but any short pasta (think fussili, ziti, bowtie) will work.
- Cheese: Grated Parmesan cheese.
- Fresh herbs: I love to garnish this recipe with fresh basil. Optional but wonderful.
How to Make Tuscan Chicken Pasta
- Heat olive oil in a large skillet and add the chicken. Season it with the Italian seasoning, smoked paprika, salt and pepper. Cook, stirring frequently, until the chicken is completely cooked through. Transfer the chicken to a plate and cover to keep warm.
- Add a little additional oil to the pan, and add the onions, cooking until they are softened and lightly browned. Add the garlic and cook for a minute until fragrant. Add the tomato paste and cook, stirring for a minute or two.
- Add the broth, sun-dried tomatoes, pasta, salt and pepper and stir to combine.
- Stir in the cooked chicken and bring to a boil, cover the skillet, reduce the heat and simmer for about 15 minutes.
- When the pasta is tender, remove the cover and reduce the heat to LOW.
- Stir in the half and half, cherry tomatoes, and Parmesan cheese and simmer for a minute or two until warmed through and the cheese has melted.
- Add the spinach and use a spoon to fold it into the pasta mixture.
- As soon as the spinach begins to wilt, remove the skillet from the heat and stir it into the pasta. Top with fresh basil (if using) and more Parmesan cheese.
Valerie’s Tips
Prepping the sun-dried tomatoes: Sun-dried tomatoes are packed in oil so drain them in a colander and turn them out onto a double layer of paper towels. Pat them with more paper towels to remove the excess oil before slicing. This is an important step to avoid a greasy sauce.
Use chicken base: Keep a jar of Better than Bouillon in your fridge so you can make exactly the amout of broth you need for each recipe. The jar may seem pricey, but in the end, it is a great cost saver. The large jars available at Costco will make up to 100 cups of broth and an open jar will last up to 18 months in the refrigerator. I’ve never had a jar go bad in all the years I’ve been using it.
Storage Tips
Transfer leftovers to an airtight container and refrigerate promptly. This pasta reheats very well in a skillet on the stove on in the microwave, just until warmed through. Sprinkle a little water over the pasta to loosen the sauce, if necessary.
Serving Suggestions
- Salad: Toss a Simple Italian Salad, Lemon Parmesan Salad, or Butter Lettuce Salad with Grapes and Gorgonzola to complete this meal.
- Veggies: Green vegetables like simply prepared green beans, asparagus, broccoli, or zucchini pair very well with Tuscan Chicken Pasta.
- Bread: Cheater Garlic Bread is perfect for serving with is meal. Or, just warm a loaf of crusty French Bread in the oven.
More Easy Pasta Recipes You’ll Love
- Shrimp and Spinach Pasta
- Creamy Beef and Shells
- Philly Cheesesteak Pasta
- Chicken Parmesan Pasta
- Meaty Tortellini Skillet
- Shrimp Pasta in Vodka Sauce
- Skillet Lasagna
- Browse my entire collection of pasta recipes for more ideas!
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Tuscan Chicken Pasta
Ingredients
- 4 ounces sun-dried tomatoes in oil
- 2 tablespoons extra virgin olive oil, plus additional, if needed
- 1 pound boneless skinless chicken breasts, cut into 1-inch bite-size pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- ¾ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1 cup diced onion
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 3 cups low sodium chicken broth
- 8 ounces penne pasta, uncooked, approximately 2 ¼ cups dry penne
- 1 cup half and half
- 1 cup cherry tomatoes, halved
- ¾ cup grated Parmesan cheese, divided (plus more for serving)
- 3 cups fresh baby spinach
- Fresh chopped basil, for garnish (optional)
Instructions
- Drain the sun-dried tomatoes in a colander and turn them out onto a double layer of paper towels. Pat them with more paper towels to remove the excess oil. Thinly slice them and set them aside. You should have about ½ cup.
- Add 2 tablespoons of olive oil to a deep 12-inch skillet or sauté pan and place it over MEDIUM heat. Add the chopped chicken and season with the Italian seasoning, smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, 4 to 5 minutes or until the chicken is completely cooked through. Transfer the chicken to a plate and cover to keep warm.
- Add a little additional oil to the pan, if needed, and add the onions. Cook for 2 or 3 minutes, until softened and lightly browned. Add the garlic and cook for a minute until fragrant. Add the tomato paste and cook, stirring for a minute or two. Then add the broth, sun-dried tomatoes, pasta, and the remaining ¼ teaspoon salt and pepper and stir to combine. Stir in the cooked chicken and bring to a boil, cover the skillet, and reduce the heat to MEDIUM-LOW. Simmer (it should be bubbling a little) until the pasta is tender, about 15 minutes.
- Remove the cover and reduce the heat to LOW. Stir in the half and half, cherry tomatoes, and ½ cup Parmesan cheese and simmer for a minute or two until warmed through and the cheese has melted. Add the spinach and use a spoon to fold it into the pasta mixture. As soon as the spinach begins to wilt, remove the skillet from the heat and continue to stir until the spinach is wilted and well incorporated. Top with fresh basil (if using) and remaining Parmesan and serve with additional Parmesan on the side.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This was a weird recipe! It sounded good at first, but when I made it, it was meh. Wouldn’t make again.
Sorry it didn’t work out for you!
I loved this recipe. So creamy and the flavors mash together so well.
This is exactly what I was looking for! It was a loved by everyone! It was super easy to quadruple and quick!