The Cozy Cook

Tuscan Chicken Pasta – One Pot!

This Tuscan Chicken Pasta recipe is an easy ONE POT recipe that you can make using any kind of pasta, from pappardelle to penne! You’ll love the creamy sauce, seasoned chicken, sundried tomatoes, and spinach.

A white plate topped with creamy Tuscan Chicken Pasta with spinach and chicken.

Tuscan Chicken Pasta

If you are looking for a creamy one pot pasta recipe that’s easy to make and full of flavor, you’ve come to the right place. I have been making this recipe for years, but just recently made some improvements to up the flavor even more. 

Scroll down to see how this meal comes together, read through my PRO tips, storage info, and more!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Season/Sear the chicken in olive oil on each side until golden and cooked through. Set aside and let it rest for 5 minutes, then dice into bite-sized pieces. 

Slices of Chicken breast before and after being seared and cooked.

In the same pot, melt butter over medium heat. Add white wine, garlic, tomato paste, oregano, and red pepper flakes. Use a silicone spatula to “clean” the bottom of the pan. Reduce by half, 3-4 minutes.  

Add chicken broth, then stir in the half and half and sundried tomatoes.

A pot with a tomato sauce, cream, chicken broth, and seasonings for making Tuscan Chicken Pasta.

Add the uncooked pasta. Bring to a gentle boil and cook according to package instructions. (Taste test a noodle before proceeding.)

Pappardelle pasta in a pot before and after being cooked.

Reduce heat to low and gradually sprinkle in the cheese. Stir to combine. Add the chicken back, along with the spinach. Stir and heat through for 1-2 minutes. Serve!

Adding Parmesan Cheese, Chicken, and Spinach to pasta to make Tuscan Chicken Pasta.

Pro Tips

  • Grate the cheese from a block if possible as it will melt much better than packaged grated cheese. 
  • Make sure the base isn’t too hot when you add the cheese, otherwise the dairy can separate and create a grainy consistency.
  • Any kind of pasta can be used in this recipe, I used pappardelle.


Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Cream based pastas don’t always reheat quite as well, but I like to freeze and reheat this for easy lunches.

A white plate with Creamy Tuscan Chicken Pasta with noodles, chicken, sundried tomatoes, and spinach.

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Tuscan Chicken Pasta

5 from 17 ratings
This Tuscan Chicken Pasta recipe is an easy one pot recipe that you can make using any kind of pasta! You'll love the creamy sauce, seasoned chicken, sundried tomatoes, and spinach.


  • 2-3 Tablespoons Olive Oil
  • 1 large boneless skinless chicken breast, equal to 1 lb.
  • 3 teaspoons Italian Seasoning
  • Salt/Pepper, to taste
  • 1 Tablespoon salted butter
  • 3 cloves garlic, minced
  • ¼ cup dry white wine, see notes
  • 1 Tablespoon Tomato Paste
  • 1 teaspoon oregano
  • 1 pinch red pepper flakes, optional
  • 2 cups chicken broth
  • 1 ¼ cups half and half, (half cream/half milk)
  • 1/3 cup sundried tomatoes, drained and chopped
  • ½ lb. pasta, any kind. I used pappardelle
  • ½ cup Parmesan cheese, grated
  • ¼ cup Romano cheese, grated
  • 2 cups spinach


Season and sear the chicken:

  • Slice the chicken into 3 thinner slices and pat completely dry. Season each side with Italian seasoning and salt/pepper.
  • Heat olive oil in a large pot over medium-high heat. Add the chicken and sear on each side for 4-5 minutes, until a golden brown crust has developed. Set aside once cooked through. Remove any leftover oil but keep the brown remnants in the pot. Let the chicken rest for 5 minutes, then cut into bite-sized pieces. Add any juice from the chicken plate to the pot.

Prepare the sauce and cook the pasta in it:

  • Melt butter over medium heat. Add the garlic, wine, tomato paste, oregano, and red pepper flakes. Use a silicone spatula to “clean” the bottom and sides of the pan to incorporate more flavor into the sauce. Cook until thickened and reduced by half, 3-4 minutes.
  • Add the chicken broth. Slowly stir in the half and half. Add the uncooked pasta and sundried tomatoes and bring to a gentle boil. Submerge the pasta in the liquid and cook pasta according to package instructions. Stir a few times throughout cooking to ensure pasta doesn't stick to the bottom. Taste test a noodle for doneness before proceeding.
  • Reduce heat to low. Slowly sprinkle in the cheese and stir to incorporate until smooth.

Finish the Meal:

  • Add the chicken and spinach and stir to combine. Heat 1-2 minutes, until chicken is heated and spinach is wilted. Serve!


  • Pinot Grigio and Chardonnay are good wine choices for this recipe. Chicken broth may be used if you don’t cook with wine.
Pro Tips: 
  • Grate the cheese from a block if possible as it will melt much better than packaged grated cheese. 
  • All Parmesan cheese may be used if needed.
  • Make sure the base isn't too hot when you add the cheese, otherwise the dairy can separate and create a grainy consistency.
  • Any kind of pasta can be used in this recipe, I used pappardelle.


Calories: 377kcal, Carbohydrates: 36g, Protein: 17g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 583mg, Potassium: 624mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1409IU, Vitamin C: 12mg, Calcium: 258mg, Iron: 3mg

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41 comments on “Tuscan Chicken Pasta – One Pot!”

  1. OMG SO DELISH!!!! My husband and I like to call it “rustic charm”
    Yum so good! 🙂

    • “Rustic Charm” lol, I love that! I’m so happy to hear you and your husband are enjoying this one! Thanks so much for taking the time to leave a review!❤️

  2. Hi,

    Will Bowtie pasta go good with this instead of the ones you used? I’m sorry if you stated this in your post already.

  3. This a fantastic recipe! I’m glad I stumbled across this on Stephanie’s Instagram page; I’ve wanted to try a Tuscan dish (preferably, with pasta!) ever since eating Carrabba’s Italian Grill Tuscan-grilled chicken. Wow, was this good! I will admit, my Husband and I are not big fans of sun-dried tomatoes, so we omitted them in this recipe. Everything else I cooked the recipe as written. The listed cooking time(s) were spot on, and each instruction was easy to follow. I was a little nervous at first as I’m not yet an expert at searing meats, and mixing cream based sauces over a hot stove makes me nervous every time (afraid of the dreaded curdling!) But the (very flavorful) dish came out perfect! I’m not surprised; every recipe of Stephanie’s tastes straight out of a fine dining establishment (if not better!) Thank you once again for providing an excellent pasta dish 🙂
    (Funny, as am I’m writing this, an instruction video for Stephanie’s Chicken Caesar Pasta recipe is playing on the side…I’m cooking this dish again tonight!)

    • I am SOOOO happy that you enjoyed this recipe!! Oh my gosh I have totally been through my share of curdling cream sauces so I hear you!! The key is to avoid adding COLD dairy to a very hot base! If you temper the dairy (microwave it for 45 seconds or so), that helps, and add it over low heat, slowly, and stirring as you do so, you’ll be golden! Took me a few ruined meals to learn that! 🙂 I really appreciate this review, and I can’t wait for you to try the Chicken Caesar Pasta, that one is addicting! 🙂

      • Yes! I’ve taken your tip of letting ingredients get to room temperature to heart haha! Makes such a difference! Thank you for explaining 🙂

  4. My husband and I recently cut out all meats except poultry and fish due to medical reasons, but we’ve been searching for new exciting ways to cook our chicken and he absolutely loved this recipe! This was a really great dinner thank you! 👍🏻😄

    • Hey Katherine! I’m so happy that you enjoyed this recipe!! It has so much wonderful flavor, doesn’t it? Thank you so much for taking the time to leave a comment/review, I really appreciate it. Take care! -Stephanie

  5. Delicious recipe! My husband and I loved this, thank you for sharing!

    • Hey Angelina! I’m so happy that you and your husband enjoyed this recipe, thank you so much for taking the time to leave this review! 🙂 -Stephanie

  6. I have made this recipe several times and it’s just delicious. My husband and I just love it. Thank you for the recipe!

    • Hey Dee Dee!! That makes me SO happy, I’m so glad. Thank you so much for taking the time to leave a comment- that means a lot. You’re the best, take care!! -Stephanie

  7. Delicious! We loved this recipe and it was so easy to make.

  8. my wife is making this RIGHT NOW… to be continued..

    • Oh gosh what a cliff hanger!!!! I hope you guys love it!

      • So I am a beyond picky eater but myself, my wife and our 6 year old daughter thoroughly enjoyed this meal on a cool night in E Amherst NY. Any experience on saving leftovers and heating up the next day? Because I certainly plan on it. Thank you! She’s super proud of what she made!

      • Hey Micah! I am THRILLED to hear that, thank you so so much for letting me know! So my favorite way to reheat this is in a make shift double boiler over simmering water. You don’t need an actual double boiler, (in fact I don’t have one). You can basically find a small pot, fill it with water and simmer it. Place a large glass bowl or another pot on top, and place the pasta in the top pot or glass bowl. It will gradually heat and the consistency will be as if you just made it fresh! OR, you can always turn to the microwave for a quicker option, the consistency just won’t be quite as close to the original.

  9. Family loves it, I cut the chicken into strips and seasoned them before frying. Will make again.

  10. Stephanie this looks amazing I need to make this soon!

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