One Pot Tuscan Chicken Pasta
By Better Plate RecipesOne Pot Tuscan Chicken Pasta cooks chicken, garlic, sun dried tomatoes, Italian seasoning, whole wheat penne, chicken broth, low fat milk, spinach, and Parmesan in one deep skillet. The pasta absorbs the savory liquid as it cooks, creating a creamy, cozy dinner with fewer dishes.
Why You’ll Love This Recipe
This pasta is built for nights when you want comfort without a pile of dishes. The chicken browns first, then garlic and sun dried tomatoes flavor the same pot. Whole wheat penne cooks directly in chicken broth and milk, which means the pasta absorbs flavor instead of plain water. As the liquid reduces, it becomes a light creamy sauce. Spinach wilts in at the end, and Parmesan melts into the warm pasta for a savory finish. Because everything happens in one deep skillet or pot, cleanup is simple. The recipe also teaches helpful pasta cues: the liquid should gently bubble, the pasta should be stirred so it does not stick, and the sauce should look creamy, not soupy. Those cues make one-pot Tuscan chicken pasta easier for beginners because you can see when the one-pot sauce is ready instead of guessing.
What Makes This Recipe Work
One-pot pasta works because the starch from the pasta stays in the skillet instead of being drained away. That starch helps the broth, milk, and Parmesan turn into a creamy sauce. Browning the chicken first gives the dish more flavor and keeps the chicken from boiling in the liquid. Garlic and sun dried tomatoes add a Tuscan-style savory base, while Italian seasoning keeps the flavor familiar. The pasta needs a gentle bubble and regular stirring so it cooks evenly and does not stick to the bottom. Spinach goes in only after the pasta is tender, and Parmesan goes in with the heat off so the sauce finishes smooth. That sequence keeps the creamy one-pot pasta balanced, so each bite tastes planned rather than thrown together at the last minute.
Ingredient Notes & Easy Swaps
Chicken breast: Cubed chicken breast makes this pasta high in protein and cooks quickly. Cut it on a board used only for raw chicken, cut even pieces so they finish together, and check for 165°F with an instant-read thermometer.
Whole wheat penne: Penne is sturdy enough to cook directly in the broth and milk. Whole wheat rotini or shells work too, but check them a minute or two earlier.
Gluten-free swap: Use 10 oz certified gluten-free penne, ideally a corn-quinoa or brown rice blend, which holds up better than chickpea pasta in a one-pot simmer. Gluten-free shapes absorb liquid faster and can go mushy, so start tasting at 9 minutes, keep the heat at a gentle bubble, and have the extra 2 tablespoons of broth ready because the pan usually dries out sooner.
Sun dried tomatoes: Sun dried tomatoes add concentrated sweet-tangy flavor. If they are packed in oil, drain them lightly before chopping.
Chicken broth: Low sodium chicken broth gives the pasta far more flavor than water, which is why the extra 2 tablespoons for adjusting are broth too. Vegetable broth works for a lighter swap.
Low fat milk: Milk creates the creamy one-pot sauce. Keep the liquid at a gentle bubble, never a hard boil, and scrape the bottom every few minutes so it does not scorch.
Baby spinach: Spinach wilts in a minute or two at the end and adds color. Baby kale works but needs an extra minute to soften.
Dairy-free swap: Two dairy ingredients need replacing: use 1 cup unsweetened plain oat milk in place of the low fat milk and 1/2 cup dairy-free Parmesan-style topping or 3 tablespoons nutritional yeast in place of the Parmesan. Oat milk is thinner and the topping does not melt into the sauce the way cheese does, so simmer 1 to 2 extra minutes uncovered before adding the spinach and stir the topping in off the heat until the sauce coats the spoon.
One Pot Tuscan Chicken Pasta
Description
One Pot Tuscan Chicken Pasta cooks chicken, garlic, sun dried tomatoes, Italian seasoning, whole wheat penne, chicken broth, low fat milk, spinach, and Parmesan in one deep skillet. The pasta absorbs the savory liquid as it cooks, creating a creamy, cozy dinner with fewer dishes.
Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1/3 cup sun dried tomatoes, chopped
- 1 tsp Italian seasoning
- 10 oz whole wheat penne
- 3 cups low sodium chicken broth, plus up to 2 tbsp additional low sodium broth as needed
- 1 cup low fat milk
- 3 cups baby spinach
- 1/2 cup grated Parmesan
- Sea salt and pepper, to taste
Instructions
- 1Equipment: a large deep skillet or wide pot with a lid, at least 4 quarts, wooden spoon, measuring cups, instant-read thermometer, one cutting board and knife for raw chicken, a clean bowl or small tray and a separate clean spoon for the cooked chicken, paper towels, and serving bowls.
- 2Cube 1 lb chicken breast on a cutting board used only for raw chicken. Pat the pieces dry with paper towels and season with about 1/8 teaspoon sea salt, 1/8 teaspoon black pepper, and 1 teaspoon Italian seasoning.
- 3Wash your hands, the raw-chicken board, and that knife with hot soapy water before touching any other food, and keep a clean spoon and plate for the cooked chicken.
- 4Heat 1 tablespoon olive oil in the deep skillet over medium-high heat, about 7 out of 10, for about 1 minute.
- 5Add the chicken in a single layer. Cook without moving for 2 minutes, then stir every 1 to 2 minutes for 4 to 5 more minutes, turning the pieces so the pale sides touch the hot pan, until golden outside and an instant-read thermometer in the thickest piece reads 165°F.
- 6Move the cooked chicken to a clean bowl or small tray.
- 7Lower the heat to medium, about 5 out of 10. Add 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes to the same pot.
- 8Stir for about 1 minute, until you can smell the garlic and the tomatoes look glossy. Do not let the garlic brown.
- 9Add 10 oz whole wheat penne, 3 cups low-sodium chicken broth, and 1 cup low-fat milk. Stir well so the pasta is mostly covered.
- 10Raise the heat until the liquid bubbles gently around the edges, then lower it to medium-low, about 4 out of 10. Never let it reach a hard boil, or the milk can scorch on the bottom of the pan.
- 11Cover and cook for 12 to 14 minutes, stirring every 3 to 4 minutes and scraping across the bottom so the pasta and milk do not stick or catch.
- 12The pasta is ready when it is tender with a slight bite and most of the liquid has thickened into a creamy sauce that coats the spoon.
- 13If the pasta is still firm and the pan looks dry, add 1 tablespoon of the additional low-sodium broth, stir, and cook 1 to 2 minutes more; repeat once with the last tablespoon if needed. If the pasta is tender but the sauce looks thin, uncover and simmer gently for 1 to 2 minutes to thicken.
- 14Add 3 cups baby spinach and the cooked chicken back to the pot. Stir for 1 to 2 minutes, until the spinach wilts and the chicken is hot.
- 15Turn off the heat. Add 1/2 cup grated Parmesan and stir until melted into the sauce.
- 16Taste and add about 1/8 teaspoon sea salt or 1/8 teaspoon black pepper only if needed. Divide into bowls and serve warm.
Tips and Tricks
- 1
Use a Deep Skillet or Wide Pot: The penne needs room to sit in the liquid in a mostly even layer. A shallow pan lets the broth and milk evaporate before the pasta softens, which leaves crunchy centers and a scorched bottom.
- 2
Keep the Liquid at a Gentle Bubble: Once the milk goes in, a hard boil scorches it and reduces the sauce before the pasta is tender. Small bubbles around the edges at medium-low heat let the sauce thicken naturally as the pasta cooks.
- 3
Stir and Scrape Every Few Minutes: One-pot pasta sticks to the bottom as the starch releases, especially with milk in the pan. Scraping across the base every 3 to 4 minutes keeps the sauce smooth and every piece cooking evenly.
- 4
Fix the Liquid Instead of Guessing: Brands of whole wheat penne absorb different amounts. If the pasta is firm and the pan is dry, add broth 1 tablespoon at a time rather than water so the sauce keeps its savory flavor instead of tasting diluted.
Nutrition
Serving size: 1 serving (1/4 recipe)
Calories: 520kcal, Protein: 43g, Carbs: 61g, Fat: 13g, Fiber: 8g, Sugar: 8g, Sodium: 900mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.