Dinner Recipes Easy: One-pan Tuscan Chicken Tonight

Weeknight-friendly one-pan Tuscan chicken pasta; cooks in 25 minutes, uses pantry staples, and leaves only one skillet to clean.

You want a dinner that tastes like Saturday night but happens at Tuesday speed. This one-pan Tuscan chicken pasta hits the table in roughly 25 minutes, uses a single skillet, and demolishes the “what’s for dinner” debate. The secret? Layered flavor, smart starch science, and zero culinary gymnastics. You’ll get creamy sauce, juicy chicken, and tender pasta that soaks up every drop. Cook once, win the evening—no sink full of dirty pots required.

Why This Recipe Works

• One pan, zero chaos: Pasta cooks in the same skillet as the chicken, so the noodles absorb flavor instead of plain water.
• Starch-powered creaminess: Simmering pasta directly in broth releases starch that naturally thickens the sauce—less cream, more silk.
• Big flavor, small effort: Sun-dried tomatoes, garlic, and Parmesan turn weeknight ingredients into genuine restaurant energy.
• Foolproof timing: Thin-sliced chicken sears fast; carryover heat finishes it gently so it stays juicy, not chalky.
• Flexible by design: Swap proteins, use whatever short pasta you have, and adjust heat levels to taste. FYI, it still works.
• Balanced and satisfying: Protein, carbs, and greens in one pan means no extra sides unless you really want applause.

What You’ll Need (Ingredients)

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken (thighs or breasts), thinly sliced
• 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 2 cups low-sodium chicken broth
• 1.5 cups milk or half-and-half (or 3/4 cup heavy cream + 3/4 cup milk)
• 8 ounces short pasta (penne, rotini, shells, or orecchiette)
• 3 cups baby spinach, loosely packed
• 1/2 cup grated Parmesan, plus extra for serving
• 1 tablespoon fresh lemon juice (to brighten)
• Fresh basil, torn, for garnish (optional but dreamy)

Step-by-Step Instructions

1. Prep fast for speed later: Thinly slice the chicken, mince the garlic, and slice the sun-dried tomatoes. Keep pasta, broth, and dairy within reach. Organization now equals dinner sooner.
2. Sear the chicken: Heat a large 12-inch skillet over medium-high. Add 1 tablespoon olive oil. Season chicken with 1/2 teaspoon salt, pepper, and Italian seasoning. Sear 2–3 minutes per side until golden and about 160–165°F. Transfer to a plate.
3. Sauté the aromatics: Reduce heat to medium. Add remaining 1 tablespoon oil, then garlic and red pepper flakes. Cook 30–45 seconds until fragrant. No burning—garlic goes from hero to villain fast.
4. Deglaze and build the base: Add sun-dried tomatoes and 1/4 cup broth. Scrape up the browned bits; that’s flavor gold. Stir in the rest of the broth and your milk/cream.
5. Add the pasta: Stir in pasta and the remaining 1/2 teaspoon salt. Bring to a lively simmer, then reduce to medium-low. Cover and cook 8–10 minutes, stirring every couple minutes so nothing sticks.
6. Return the chicken: When pasta is just shy of al dente, nestle chicken (and juices) back into the skillet. Simmer uncovered 2–3 minutes, letting the sauce thicken. The starches do the heavy lifting here.
7. Finish with greens and cheese: Fold in spinach until wilted, 30–60 seconds. Stir in Parmesan until it melts silky-smooth. If sauce seems thick, splash in extra broth or milk. Too thin? Simmer 1–2 more minutes.
8. Brighten and taste: Stir in lemon juice. Taste and adjust salt, pepper, and heat. Little tweaks make big difference—channel your inner chef.
9. Garnish and serve: Top with more Parmesan and torn basil. Plate it up while the sauce still clings like it pays rent.
10. Optional upgrade: Drizzle a teaspoon of the sun-dried tomato oil over servings for glossy finish and extra depth. Tiny move, big flex.

Storage Tips

• Cool first: Let leftovers cool 10–15 minutes. Hot food in airtight containers = condensation and sad sauce.
• Refrigerate: Store in airtight containers up to 3–4 days. The sauce will thicken in the fridge, which is normal.
• Reheat gently: Add a splash of milk or broth and warm on the stovetop over low heat, stirring. Microwave in 45-second bursts, stirring between. Overheating turns creamy into clumpy—don’t do that.
• Freezing? Possible but not ideal with dairy. If you must, freeze up to 2 months. Thaw overnight in the fridge and reheat slowly with extra liquid to smooth things out.

Nutritional Perks

• Protein-forward: A full pound of chicken brings solid protein for satiety and muscle maintenance.
• Smarter creaminess: Starch-thickened sauce means you can use milk or half-and-half instead of heavy cream without losing comfort.
• Leafy greens win: Spinach adds vitamin K, folate, and iron with minimal effort. Popeye would nod approvingly.
• Lycopene boost: Sun-dried tomatoes bring concentrated antioxidants and umami that tastes like you tried harder than you did.
• Calcium from Parmesan: Flavor and bone support in one delicious sprinkle—IMO, the tastiest supplement on earth.
• Easy to lighten: Use whole-wheat pasta, low-sodium broth, and less cheese if you want to dial it in.

Avoid These Mistakes

• Overcooking the chicken: Thin slices cook fast. Pull them at 160–165°F and let the sauce finish the job.
• Forgetting to stir the pasta: One pan means more potential for sticking. Stir every 1–2 minutes while simmering.
• Too much heat: Boiling cream-based sauces on high can break them. Keep a steady medium-low simmer for silky results.
• Skipping seasoning: Broth and dairy mute flavors. Salt and taste as you go or accept meh results. Your call.
• Adding spinach too early: It releases water and dulls color. Fold in at the end for bright, tender greens.
• Dry leftovers: Reheat with a splash of liquid. No one enjoys pasta paste, TBH.

Recipe Variations

• Protein swap: Try Italian sausage (browned first), shrimp (add at the end, 2–3 minutes), or rotisserie chicken (stir in to warm).
• Veggie power: Add mushrooms, bell peppers, or zucchini with the garlic. Peas or broccoli florets work in the last 3–4 minutes.
• Dairy-free: Use full-fat coconut milk or cashew cream; choose a vegan Parmesan alternative. Flavor still slaps.
• Gluten-free: Use GF short pasta and reduce simmer time; they often cook faster and release more starch.
• Extra-tuscan vibes: Add olives and capers; finish with a swirl of basil pesto instead of lemon juice.
• Lemony light: Skip sun-dried tomatoes; add 1–2 teaspoons lemon zest and more juice for a brighter profile.
• Spicy crave: Double the red pepper flakes or add a spoon of Calabrian chili paste for a playful kick.
• Bacon bonus: Crisp 2–3 slices first, cook the rest in the drippings, and crumble bacon on top. Not subtle, very delicious.

FAQ

Can I use pre-cooked chicken?

Yes. Add it when the pasta is almost done and simmer 1–2 minutes to warm through. Don’t overheat or it dries out fast.

What pasta shape works best here?

Short shapes like penne, rotini, shells, or orecchiette grip the sauce best. If you use long pasta, break it in half so it fits and cooks evenly.

How do I prevent the sauce from curdling?

Keep the heat at a gentle simmer after adding dairy and avoid boiling. Stir regularly and add Parmesan off heat if your stove runs hot.

Can I make it lighter without losing flavor?

Use half-and-half, lean chicken breast, and whole-wheat pasta. Pump up umami with extra sun-dried tomatoes and a touch more Parmesan to keep it satisfying.

Is this meal prep friendly?

Absolutely. Portion into containers and add a splash of broth before reheating. Pasta absorbs sauce in the fridge; a little extra liquid revives it perfectly.

What if my sauce is too thin?

Simmer uncovered a few extra minutes to reduce, or add a small handful of Parmesan. If it gets too thick, loosen with milk or broth until silky.

Can I cook this without sun-dried tomatoes?

Yes. Swap in cherry tomatoes (halved) and sauté them with the garlic for a minute or two. You’ll get fresh sweetness, less intensity.

What skillet size should I use?

A 12-inch skillet or sauté pan with at least 2-inch sides is ideal. Smaller pans crowd ingredients and sabotage even cooking—don’t make it harder than it needs to be.

How do I scale this recipe?

For 6 servings, increase all ingredients by 50% and use a larger pan or Dutch oven. Keep the pasta just covered in liquid and extend simmer time a few minutes as needed.

Can I finish it in the oven?

Sure. After the pasta is al dente, top with extra Parmesan and broil 1–2 minutes for a bubbly, golden cap. Watch closely—broilers go from hero to zero fast.

In Conclusion

This one-pan Tuscan chicken pasta turns weeknight chaos into a low-effort win with creamy sauce, big flavor, and almost no cleanup. You’ll spend minutes, not hours, and still serve something that tastes like you planned it days ago. Keep the method, swap the details, and you’ll have endless variations on lock. Dinner solved, dishes minimized—everyone’s happy, including the sink.