Creamy Tuscan Chicken Pasta Recipe
My foolproof one-pan Creamy Tuscan Chicken Pasta recipe delivers a ridiculously flavorful, rich sauce and perfectly cooked chicken in about 30 minutes. It's the only one you'll ever need.
Equipment
- Large, Deep Skillet or Dutch Oven (12-inch)
- Meat Mallet or Rolling Pin
- Whisk
- Box Grater
- Sharp Knife & Cutting Board
Ingredients
- 1 lb Boneless Skinless Chicken Breasts, pounded to an even ½-inch thickness
- 8 oz. Penne Pasta
- Sauce & Aromatics
- 1.5 cups Heavy Cream
- 0.5 cup Sun-Dried Tomatoes in Oil chopped, plus 1 tbsp oil reserved
- 5 oz. Fresh Spinach
- 1 small Yellow Onion finely chopped
- 4-6 cloves Garlic minced
- 1 cup Low-Sodium Chicken Broth
- 0.75 cup Freshly Grated Parmesan Cheese plus more for serving
- 2 tbsp. All-Purpose Flour
- 1 tbsp. Olive Oil
- 1 tsp Italian Seasoning
- 0.25 tsp Red Pepper Flakes
- Salt and Freshly Cracked Black Pepper to taste
Instructions
Phase 1: Searing the Chicken & Building the Flavor Base
- Pound the chicken breasts to an even ½-inch thickness and season both sides generously with salt, pepper, and Italian seasoning. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until a deep golden-brown crust forms. For perfect results, ensure the chicken reaches a safe internal temperature of 165°F (74°C). Transfer cooked chicken to a cutting board to rest.
- Reduce heat to medium. Add 1 tbsp of reserved oil from the sun-dried tomato jar. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and red pepper flakes and sizzle for 60 seconds until fragrant.
Phase 2: Creating the One-Pan Cream Sauce
- Sprinkle the all-purpose flour over the aromatics and whisk constantly for one minute to cook off the raw flour taste.
- While whisking, slowly pour in the chicken broth, scraping up all the browned bits from the bottom of the skillet. Stir in the heavy cream and chopped sun-dried tomatoes. Bring to a gentle, bubbling simmer.
Phase 3: Cooking the Pasta & Finishing the Dish
- Pour the uncooked penne directly into the simmering sauce, stirring to coat. Cook for 12-15 minutes, stirring occasionally, until pasta is al dente and the sauce has thickened. Pro Tip: If your sauce gets too thick before the pasta is done, splash in a little more chicken broth or warm water to loosen it.
- Turn heat to low. Stir in the fresh spinach, a handful at a time, until it wilts completely. Remove the skillet from the heat, then sprinkle in the freshly grated Parmesan. Stir until the sauce is glossy and creamy. Season with additional salt and pepper to taste.
- Slice the rested chicken against the grain. Serve the pasta topped with the chicken slices. Pour any juices from the cutting board back into the sauce. Garnish with extra Parmesan.
Notes
- How to Choose and Prepare Sun-Dried Tomatoes: For this sauce, use oil-packed sun-dried tomatoes. The infused oil is liquid gold that we use to build the sauce's flavor from the very beginning.
- Why Freshly Grated Parmesan is Non-Negotiable: Do not use pre-shredded cheese. It is coated with anti-caking agents that will prevent it from melting smoothly, resulting in a grainy sauce. Grate a block of real Parmesan yourself for a velvety, perfect result.
- Don't Crowd the Pan: To get a perfect, deep golden-brown crust on your chicken, sear it in batches if necessary. This creates flavorful browned bits (fond) in the pan, which form the soul of the sauce.