Easy One-pan Tuscan Chicken Pasta You’ll Crave Every Week

If you love rich, cozy pasta that comes together fast and tastes like you’ve been simmering for hours, you’re in the right kitchen. These recipes are all about that dreamy combo: juicy chicken, sun-dried tomatoes, garlic, and creamy sauce—done in one pan. Fewer dishes, bigger flavors. Win-win.

We’re talking five inspired spins on Easy One-Pan Tuscan Chicken Pasta—from classic creamy to spicy, lemony, and even a veggie-loaded version. Each one is fuss-free and wildly satisfying. Ready to find your weeknight pasta soulmate?

1. Creamy Classic Tuscan Chicken Pasta That Tastes Like Date Night

This is the one you make when you want a guaranteed crowd-pleaser. It’s silky, garlicky, and loaded with sun-dried tomatoes and spinach. The chicken browns in the same pan, the pasta cooks right in the sauce, and the whole thing feels fancy without the drama.

Ingredients:

• 1.25 lb boneless skinless chicken breasts, thinly sliced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil (use oil from the sun-dried tomato jar if possible)
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 8 ounces short pasta (penne, rigatoni, or orecchiette)
• 1/2 cup freshly grated Parmesan, plus more for serving
• 2 cups baby spinach, loosely packed
• Zest of 1/2 lemon (optional, but lovely)

Instructions:

1. Season the chicken with salt, pepper, and Italian seasoning. Warm a large skillet or sauté pan over medium-high heat and add olive oil.
2. Sear the chicken in a single layer for 3–4 minutes per side until lightly golden and just cooked through. Transfer to a plate.
3. Lower to medium heat. Add garlic, sun-dried tomatoes, and red pepper flakes. Sauté 30–60 seconds until fragrant.
4. Pour in chicken broth and cream. Stir and bring to a gentle simmer.
5. Add pasta. Stir, cover, and cook 9–11 minutes, stirring occasionally, until al dente and the sauce thickens. If it looks tight, splash in more broth or water.
6. Return chicken and any juices to the pan. Stir in Parmesan and spinach until wilted. Finish with lemon zest if using. Taste and adjust salt and pepper.

Serve hot with extra Parmesan and a crack of pepper. For a twist, add mushrooms in step 3, or swap spinach for kale. Leftovers reheat beautifully with a splash of broth—trust me, it’s next-day gold.

2. Spicy Calabrian Tuscan Chicken Pasta With Garlic Crunch

If you like a little kick, this one brings the heat in a big, friendly way. Calabrian chiles, crispy garlic, and creamy sauce give you that restaurant-level “whoa.” Perfect for Friday nights when you want comfort with personality.

Ingredients:

• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 4 cloves garlic, thinly sliced (for garlic chips)
• 1 tablespoon Calabrian chile paste (or 2 teaspoons crushed red pepper)
• 1/3 cup sun-dried tomatoes in oil, chopped
• 2 cups chicken broth
• 3/4 cup half-and-half or heavy cream
• 8 ounces casarecce or fusilli
• 1/3 cup grated Pecorino Romano (or Parmesan)
• 1 cup torn basil or baby arugula
• Juice of 1/2 lemon

Instructions:

1. Toss chicken with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium heat.
2. Add sliced garlic and cook until lightly golden and crisp, 60–90 seconds. Transfer garlic chips to a paper towel; leave the oil in the pan.
3. Increase heat to medium-high. Brown chicken 5–6 minutes, stirring occasionally. Add Calabrian chile paste and sun-dried tomatoes; cook 30 seconds more.
4. Pour in broth and cream; bring to a simmer. Stir in pasta; cover and cook 9–10 minutes, stirring twice, until al dente.
5. Off heat, stir in Pecorino, basil or arugula, and lemon juice. Adjust seasoning—add more chile paste if you like it fiery.

Top with the crunchy garlic chips and extra cheese. Want extra depth? Add a splash of dry white wine before the broth. This one loves a side of garlicky bread and a crisp salad—seriously, you’ll want to mop the plate.

3. Lemony Light Tuscan Chicken Orzo That Feels Like Sunshine

Bright, cozy, and weeknight-easy, this orzo version tastes like a vacation in a bowl. It’s lighter but still creamy, thanks to Greek yogurt stirred in at the end. Great for spring dinners, lunches, or whenever you need a mood lift.

Ingredients:

• 1 lb chicken tenders, cut into 1-inch pieces
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup orzo
• 2 1/4 cups low-sodium chicken broth
• Zest of 1 lemon + 2 tablespoons lemon juice
• 2 cups baby spinach
• 1/3 cup plain Greek yogurt (whole milk works best)
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh parsley

Instructions:

1. Season chicken with salt, pepper, and oregano. Heat olive oil in a large sauté pan over medium-high heat; sear chicken 3–4 minutes until lightly browned. Transfer to a plate.
2. Reduce heat to medium. Add shallots and cook 2 minutes. Stir in garlic and sun-dried tomatoes; cook 30 seconds.
3. Add orzo; toast 1 minute. Pour in broth and bring to a simmer.
4. Stir, cover, and cook 7–9 minutes, stirring once or twice, until orzo is just tender.
5. Return chicken to the pan with lemon zest and juice; stir in spinach to wilt.
6. Off heat, fold in Greek yogurt and Parmesan until creamy. Adjust salt, pepper, and lemon to taste. Finish with parsley.

Serve with extra lemon wedges. Swap spinach for asparagus tips in spring, or add peas in the last 2 minutes for sweetness. If you want it dairy-free, skip the yogurt and use a splash more broth plus a drizzle of good olive oil.

4. Sun-Dried Tomato Alfredo Tuscan Chicken Pasta (Extra Creamy, Zero Fuss)

This is your indulgent version—rich, velvety, and impossibly satisfying. The secret is a light roux to help the sauce cling to every noodle. It’s weeknight Alfredo with Tuscan flair, made in one pan so you can spend more time eating and less time cleaning.

Ingredients:

• 1.25 lb chicken breasts, pounded to even thickness and sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1/2 cup sun-dried tomatoes in oil, sliced
• 2 1/4 cups chicken broth
• 1 cup heavy cream
• 9 ounces fettuccine or tagliatelle, broken in half
• 3/4 cup freshly grated Parmesan
• 1 cup baby spinach or chopped Tuscan kale
• Pinch of nutmeg (optional but excellent)

Instructions:

1. Season chicken with salt, pepper, and garlic powder. Melt butter with olive oil in a wide skillet over medium-high heat; sear chicken 3–4 minutes until golden. Remove to a plate.
2. Reduce heat to medium. Add minced garlic; cook 30 seconds. Sprinkle in flour and whisk 1 minute to form a light roux.
3. Whisk in chicken broth gradually until smooth, then add cream and sun-dried tomatoes. Bring to a gentle simmer.
4. Add fettuccine. Toss to coat, cover, and cook 10–12 minutes, stirring every few minutes to prevent sticking, until al dente.
5. Stir in Parmesan, nutmeg, and spinach. Return chicken and any juices; simmer 1 minute to thicken. Season to taste.

Finish with extra Parmesan and a drizzle of the sun-dried tomato oil for gloss. For a smoky vibe, add crisp pancetta at the end. Pro tip: keep the heat gentle to avoid breaking the cream—low and slow is your friend here.

5. Veggie-Loaded Tuscan Chicken Pasta With Zucchini And Mushrooms

Want more plants without losing that cozy Tuscan vibe? This version packs in zucchini, mushrooms, and spinach while keeping the sauce creamy and the chicken tender. It’s hearty, colorful, and perfect for feeding a hungry crew.

Ingredients:

• 1 lb chicken thighs or breasts, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1 medium zucchini, halved lengthwise and sliced
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes in oil, chopped
• 2 cups chicken or vegetable broth
• 3/4 cup light cream or evaporated milk
• 10 ounces short pasta (cavatappi or penne)
• 1/2 cup grated Parmesan
• 2 cups baby spinach
• 1 tablespoon balsamic vinegar (optional, for depth)
• Fresh basil, to finish

Instructions:

1. Season chicken with salt, pepper, and Italian seasoning. Heat oil in a large skillet over medium-high; brown chicken 4–5 minutes. Transfer to a plate.
2. Add mushrooms; cook 3 minutes until they release liquid and brown. Add zucchini; sauté 2 minutes more.
3. Stir in garlic and sun-dried tomatoes; cook 30 seconds until fragrant.
4. Pour in broth and cream; bring to a simmer. Add pasta; stir, cover, and cook 10–12 minutes, stirring occasionally, until al dente.
5. Return chicken to the pan with any juices. Stir in Parmesan and spinach until creamy and wilted. Add balsamic if using; adjust seasoning.

Top with fresh basil and more Parmesan. Swap zucchini for bell peppers or add artichoke hearts for a briny pop. If the sauce thickens too much, loosen with a splash of broth—creamy, not claggy, is the goal.

Tips For One-Pan Pasta Success

• Use a wide, deep skillet so the pasta cooks evenly and doesn’t clump.
• Stir occasionally as it simmers. It prevents sticking and helps the sauce thicken.
• Salt smartly. Broth and cheese add salt, so season gradually and taste at the end.
• Cheese matters. Freshly grated Parmesan melts smoother than pre-shredded.
• Don’t over-reduce. If it’s too thick, splash in warm broth or water.

Make It Yours

• Protein swap: Try Italian sausage, turkey, or shrimp (add shrimp at the very end).
• Dairy-free: Use coconut milk or a creamy oat base; finish with nutritional yeast.
• Gluten-free: Use GF pasta and stir gently—some brands need a minute less.
• Extra veg: Spinach, kale, peas, roasted red peppers, or marinated artichokes fit right in.

There you go—five craveable ways to do Easy One-Pan Tuscan Chicken Pasta without breaking a sweat or a stack of dishes. Pick one tonight, stash the rest for busy days, and prepare for repeat requests at the table. Your skillet just became your weeknight hero.