Smart Recipe Kitchen
One-Pot Creamy Tuscan Chicken Pasta

2026-02-21

This is a practical weeknight dinner built for speed, flavor, and minimal cleanup. Everything cooks in one pot, and the sauce lands in that perfect balance between creamy and bright. Serves 4 generously.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 pounds boneless skinless chicken thighs, cut bite-size
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 ounces mushrooms, sliced
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 8 ounces penne or rotini
  • 1/2 cup grated Parmesan, plus extra for serving
  • 2 cups baby spinach
  • 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped basil or parsley

Instructions

  1. Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Season chicken with 3/4 teaspoon salt, pepper, and Italian seasoning. Sauté 5–6 minutes until lightly browned (doesn’t need full doneness yet). Remove to a plate.
  2. In the same pot, add mushrooms and cook 3 minutes until softened. Stir in garlic and red pepper flakes; cook 30 seconds.
  3. Pour in broth and milk, scraping browned bits from the bottom. Bring to a gentle boil.
  4. Add pasta, reduce to medium, and simmer uncovered 10–12 minutes, stirring often, until pasta is nearly al dente.
  5. Return chicken and juices to pot. Add sun-dried tomatoes and cook 3–4 minutes until chicken is cooked through and pasta is tender.
  6. Lower heat. Stir in Parmesan, spinach, and remaining 1/4 teaspoon salt. Mix until spinach wilts and sauce thickens.
  7. Finish with lemon juice and herbs. Taste and adjust seasoning.

Why it works

Pasta releases starch directly into the broth-milk mixture, naturally thickening the sauce. Chicken thighs stay juicy through simmering, while lemon and sun-dried tomatoes keep richness from feeling heavy.

Timing

  • Prep: 12 minutes
  • Cook: 25 minutes
  • Total: about 37 minutes

Serve with a simple green salad or garlic bread.

Meal plan · Pantry essentials