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Close-up handheld smartphone photo of creamy Tuscan chicken pasta with caramelized chicken slices and wilted spinach in a matte white bowl. (One-Pot Tuscan Chicken Pasta)

One-Pot Tuscan Chicken Pasta: The Ultimate Creamy 30-Minute Dinner

A restaurant-quality One-Pot Tuscan Chicken Pasta featuring al dente penne, deeply browned pan-seared chicken, and a thick garlic cream sauce infused with sun-dried tomatoes and spinach. Perfectly balanced and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Breast 450g, sliced into thick diagonal cutlets
  • 12 oz Penne Rigate 340g, dry pasta
  • 1.5 cups Heavy Cream 355ml, full fat for glossiness
  • 2.5 cups Chicken Broth 600ml
  • 1/2 cup Sun-dried Tomatoes 60g, julienned and oil-packed
  • 2 cups Baby Spinach 60g, fresh
  • 4 cloves Garlic minced
  • 1/2 cup Parmesan Cheese 45g, finely grated

Equipment

  • 1 12-inch Deep Skillet or Dutch Oven Heavy-bottomed for even heat distribution.
  • 1 Microplane or Fine Grater For the parmesan dusting.

Method
 

Sear the Chicken
  1. Heat tomato oil in a large skillet. Add chicken slices and sear until deeply browned with caramelized edges (about 4 minutes per side). Remove and set aside.
Cook the Pasta
  1. Add garlic and sun-dried tomatoes to the same skillet. Cook for 1 minute until fragrant.
  2. Add broth, scraping the bottom of the pan. Stir in penne. Cover and simmer for 8-10 minutes until pasta is nearly al dente.
Finish the Sauce
  1. Stir in heavy cream and smoked paprika. Simmer uncovered until the sauce is thick and glossy.
  2. Add spinach, seared chicken, and half the parmesan. Stir until spinach is wilted and chicken is heated through.

Notes

Pat the chicken dry before searing to ensure a deep brown crust.
Use the oil from the sun-dried tomato jar for extra flavor depth.