Name: Creamy Sun-Dried Tomato Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon oil (preferably from the jar of sun-dried tomatoes!); 4 boneless, skinless chicken breasts (diced into 1/2-inch pieces (about 1 1/2 pounds)); 1 teaspoon Italian seasoning (or more to taste); 3/4 teaspoon salt (or to taste); ground black pepper (to taste); 1 tablespoon minced garlic (about 3 cloves); 3 cups chicken broth (or more as needed); 1 cup heavy cream; 1 (7-oz) jar sun-dried tomatoes packed in oil (drained (reserve oil) and chopped); 8 oz rigatoni pasta (uncooked); 1/2 cup grated parmesan; 1 handful baby spinach (or chopped fresh spinach)

Get ready for some comforting Creamy Tuscan Chicken Pasta, all made in one pot (even the pasta cooks right in the sauce)!

This easy, creamy pasta dish is packed with big flavor and tender chicken, but comes together in just 30 minutes. The perfect easy weeknight dinner!

overhead close up view of tuscan chicken pasta

Why you’ll love this recipe

Cooks in one pot: If you’ve never made a one pot pasta before, you’re in for a treat! You only need one pot for this dish, and even the pasta cooks right in the sauce so you don’t need to boil it separately.
Quick to make: This dish comes together in just 30 minutes, making it perfect for those busy weeknights.
Simple ingredients: You only need a few everyday ingredients to make this. No complicated prep, and you’ll find everything at your regular grocery store!

I just love a simple, one-pot pasta! It’s one of those meals that just makes life so much easier. I’m all about quick, easy, and delicious comfort food, and this dish totally hits the mark.

With minimal prep and minimal cleanup (only one pot!), it’s perfect for those busy weeknights when you want something tasty without spending hours in the kitchen.

And the best part? In just 30 minutes, you’ll have a warm, comforting Italian dinner ready to serve. It’s like a little bit of magic in the kitchen! Plus, the flavors are amazing—rich, creamy, and totally satisfying (just like in my Tuscan Baked Chicken!).

So next time you’re in the mood for something that’s both convenient and delicious, give this one-pot pasta a try. You won’t be disappointed!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients for tuscan chicken pasta with text labels — Ingredients for Tuscan Chicken Pasta: Chicken breast, pasta, chicken broth, cream, parmesan, garlic, Italian seasoning, salt, pepper, spinach, sun-dried tomatoes and oil from jar.

Ingredient notes

Chicken: Feel free to use diced boneless, skinless chicken thighs in place of the chicken breast.
Pasta: I used rigatoni, but penne, bow-ties or spirals work, too.
Spinach: Feel free to skip the greens if you prefer, or if it keeps the kids from complaining 😉
Oil: Make sure to use the oil from the jar of sun-dried tomatoes! It’s so flavorful and adds an extra boost of deliciousness to the dish.

How to make Tuscan Chicken Pasta

1. Brown the chicken:

Start by browning the chicken in oil in a large, wide skillet over medium-high heat, sprinkled with the seasoning. I always season my chicken even if it cooks in the sauce later, otherwise it always ends up a little bland – so don’t forget to add your seasoning now.

Once the chicken is almost browned, reduce the heat to medium and stir in the minced garlic. Cook for one more minute.

overhead view of raw diced chicken breast in skillet with seasoning — add chicken and seasoning

overhead view of browned diced chicken breast in skillet with seasoning — add chicken and seasoning

2. Add the liquids, tomatoes and pasta:

Stir in the broth, scraping any browned bits off the bottom of the pan. Stir in the cream, sun-dried tomatoes and uncooked pasta.

overhead view of chicken broth pouring into skillet with chicken — add liquids

overhead view of sun-dried tomatoes and uncooked pasta in cream sauce in skillet — add liquids

3. Simmer until pasta is done:

Stirring frequently, bring the dish to a boil over medium-high heat. Reduce the heat to a simmer and cook for 5 minutes, stirring from time to time.

Then, cover the dish with a lid and simmer for 4-5 minutes, until the pasta is almost done, uncovering and stirring once or twice in between. Finish cooking the dish uncovered, until the pasta is done to your liking and the sauce has thickened.

overhead view of uncooked tuscan chicken pasta in white cast iron skillet — before cooking

overhead view of cooked tuscan chicken pasta in white cast iron skillet — before cooking

4. Finish and serve:

Take the pan off the heat. Stir through the parmesan cheese and the spinach. Allow the dish to sit 1-2 minutes, until the spinach has wilted.

Add a splash of cream if needed, and serve immediately with extra parmesan cheese, if you like.

overhead view of raw spinach and grated parmesan cheese on top of pasta in pan — add cheese and spinach

overhead view of cast iron pan filled with tuscan chicken pasta — add cheese and spinach

Top tips

Don’t pre-cook the pasta: The pasta really does go in dry, completely uncooked! It cooks right in the sauce.
Adjust liquids if needed: Different pasta types and shapes need more or less liquid. If your sauce is too liquid-y once the pasta is cooked, allow the dish to stand for 5 minutes to see if it thickens. If it doesn’t, combine 1 teaspoon cornstarch with 1 tablespoon milk. Stir into the dish and simmer for 1-2 minutes until thickened. If you notice the pasta is too dry during cooking, add more broth or cream as needed.

Helpful hints

Recipe variations

White wine: After browning the chicken, deglaze the pan with ⅓ cup dry white wine before adding the broth (deglazing just means to add the liquid to the hot pan, scraping off any browned bits stuck on the bottom, and allowing it to simmer for a minute until evaporated). This is great for date night!
Add more vegetables: Add a can of drained, diced tomatoes with the liquids to make the dish more tomato-flavored. You can also brown sliced mushrooms with the chicken.
Make it lighter: Use half-and-half, fat-free half-and-half or whole milk in place of the cream to make the dish lighter.

Leftovers

Leftovers reheat well as a pasta bake. Place your leftovers in a casserole dish, cover and chill in the fridge for up to 3 days.

To reheat, remove from the fridge 15 minutes before baking, while your oven preheats. Add a splash of cream or milk to the dish to keep it from turning out dry. Sprinkle with mozzarella cheese if you like, then bake at 350°F for 20-30 minutes, until bubbly and heated all the way through.

Freezer: You can also freeze this as a casserole. Place the pasta in a freezer-friendly casserole dish. Wrap in plastic wrap, then in foil. Label with the name and use-by date, then freeze for up to 3 months. Defrost in the fridge overnight, then remove the foil and follow the instructions above.

Serving ideas

While this is a meal in itself, you can easily round it out with a side dish of vegetables or with some bread to mop up all of that delicious sauce.

Here are my favorite veggie sides that go well with your pasta:

Sautéed green beans
Garlic roasted broccoli
Tossed salad with Italian dressing, balsamic vinaigrette or white balsamic vinaigrette

Delicious homemade breads:

More one pot pastas to try

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Recipe first published on 03/23/2020. Updated with new photos, new text and an improved and simplified recipe on 07/09/2024.

One Pot Creamy Tuscan Chicken Pasta

Why you’ll love this recipe