Creamy Tuscan Chicken Pasta | Easy One-Pan Dinner in 30 Minutes

This Creamy Tuscan Chicken Pasta is a one-pan dinner that’s packed with flavor and ready in just 30 minutes! 🍗🍝 With tender chicken, sun-dried tomatoes, spinach, garlic, and a rich parmesan cream sauce, this recipe is perfect for busy weeknights, family dinners, or entertaining guests.

Ingredients:
3 boneless or bone-in chicken breasts
Kosher salt, to taste
Black pepper, to taste
Mrs. Dash Blend, to taste
1 teaspoon oregano
Olive oil (enough to cook the chicken)
2 shallots, finely chopped
1/2 cup sun-dried tomatoes (or regular tomatoes), chopped
3 cloves garlic, minced
1/4 cup dry white cooking wine
1/2 cup heavy whipping cream
1/2 cup half and half
1/2 cup freshly grated Parmesan cheese
5 ounces baby spinach

Instructions:
Season the Chicken: Season the chicken breasts with kosher salt, black pepper, Mrs. Dash Blend, and oregano on both sides.

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Sauté Aromatics: In the same skillet, add a little more olive oil if needed, and sauté the chopped shallots for about 2 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.

Deglaze the Pan: Pour in the dry white cooking wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 1-2 minutes to reduce slightly.

Create the Creamy Sauce: Reduce the heat to medium and add the heavy whipping cream and half and half to the skillet. Stir well and bring to a gentle simmer. Add the freshly grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth.

Add Spinach and Tomatoes: Stir in the sun-dried tomatoes (or regular tomatoes) and baby spinach, cooking until the spinach wilts, about 2 minutes.

Combine Chicken with Sauce: Return the chicken breasts to the skillet, spooning the sauce over the top. Let them simmer in the sauce for another 5 minutes to warm through and allow the flavors to meld.

Serve: Garnish with additional Parmesan cheese if desired and serve hot over pasta, rice, or alongside crusty bread.

0:00 - Intro & Welcome
0:20 - Prepping Chicken
1:00 - Seasoning Chicken
2:40 - Cleaning Tips & Parsley Prep
3:10 - Garlic & Shallot Talk
3:50 - Cutting Sun-Dried Tomatoes
4:30 - Rehydrating Tomatoes with Wine
5:00 - Garlic & Shallot Chopping
5:45 - Heating the Pan & Cooking Chicken
6:30 - Removing Chicken & Starting Sauce
7:00 - Building Flavor Base
8:00 - Deglazing with White Wine
9:00 - Prepping Cheese & Spinach
10:00 - Adding Cream, Cheese & Seasoning
11:00 - Boiling Pasta
11:45 - Combining Chicken & Sauce
12:30 - Adding Spinach & Simmering
13:15 - Thickening Sauce & Final Touches
14:10 - Plating & Garnishing
15:00 - Final Thoughts & Tips
16:05 - Outro & Call to Action

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