Tuscan Chicken Pasta Recipe (ONE PAN!)

One-pan dinners are my go-to when I want big flavor with less cleanup. This Tuscan Chicken Pasta Recipe (ONE PAN!) delivers creamy, garlicky comfort with tender chicken, sun-dried tomatoes, and spinach all tossed into saucy rotini. It’s cozy enough for weeknights yet special enough for guests. I’ve written this so it’s easy to follow and yields reliably delicious results every time.

Why you’ll love this

This dish cooks mostly in one skillet, the pasta cooks right in the sauce, and the whole meal comes together in under an hour. The mozzarella and Parmesan create a silky sauce, while sun-dried tomatoes add bright, concentrated tomato flavor. It’s simple to adapt, and leftovers reheat well for lunch the next day.

Ingredients

• ▢ Cooking spray
• ▢ 2 cups chicken tenderloins or chicken breasts, see note 1
• ▢ 2 teaspoons Italian seasoning, divided
• ▢ Salt and pepper
• ▢ 2-1/2 cups uncooked rotini pasta (8 ounces, see note 2)
• ▢ 1/4 cup flour
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon onion powder
• ▢ 1-1/2 teaspoon minced garlic
• ▢ 1-1/2 cups chicken stock or broth
• ▢ 2 cups warm milk, see note 3
• ▢ 2 tablespoons unsalted butter
• ▢ 1 cup mozzarella cheese
• ▢ 1/2 cup coarsely chopped sun-dried tomatoes in olive oil, see note 4
• ▢ 2 cups coarsely chopped baby spinach
• ▢ 1/2 cup Parmesan cheese (Parmesan from the can won’t melt into the sauce nicely)
• ▢ Serving suggestions, see note 5

Notes

• Note 1: Use fresh chicken tenderloins or boneless, skinless chicken breasts trimmed of excess fat. Cut breasts into bite-sized pieces if using breasts.
• Note 2: The rotini amount is 8 ounces by weight, which equals about 2-1/2 cups uncooked by volume.
• Note 3: Warm the milk slightly before adding — this helps the sauce come together smoothly.
• Note 4: Sun-dried tomatoes packed in olive oil are easiest to chop and add a lot of flavor. Drain a little of the oil if it’s very oily.
• Note 5: Serve with a simple green salad and crusty bread or steamed vegetables for a complete meal.

Equipment

• Large, deep skillet or sauté pan with lid
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Knife and cutting board

Step-by-step directions

Follow these steps in order. I’ve rewritten the directions for clarity while keeping the ingredient amounts and the sequence intact.

1. Prepare the pan: Lightly coat a large, deep skillet with cooking spray and place it over medium heat.
2. Season the chicken: Pat 2 cups chicken tenderloins or chicken breasts dry. Sprinkle the chicken evenly with 1 teaspoon of the Italian seasoning, a pinch of salt, and some freshly ground pepper.
3. Sear the chicken: Add a small amount of oil from the sun-dried tomatoes jar or a neutral oil to the hot skillet if needed. Add the chicken pieces in a single layer and cook until the outside is lightly browned and the centers are no longer pink, about 3–4 minutes per side depending on thickness. Remove the cooked chicken from the skillet and set it aside on a plate. (It will finish cooking in the sauce later.)
4. Coat the chicken with flour mix: While the chicken rests, combine 1/4 cup flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of salt and pepper in a shallow bowl or plate. Lightly dredge the seared chicken pieces in the flour mixture so they’re evenly coated, shaking off any excess. Return the floured chicken to the skillet and brown briefly for about 30–60 seconds per side to set the coating.
5. Add aromatics: Reduce the heat to medium-low. Push the chicken to the side of the skillet, add 1-1/2 teaspoon minced garlic to the center, and sauté until fragrant, about 20–30 seconds. Be careful not to burn the garlic.
6. Build the sauce base: Pour in 1-1/2 cups chicken stock or broth and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Add 2 cups warm milk and 2 tablespoons unsalted butter. Stir to combine and bring the mixture to a gentle simmer.
7. Add pasta: Stir in 2-1/2 cups uncooked rotini pasta (8 ounces). Make sure the pasta is mostly submerged in the liquid. If some pieces stick up above the liquid, push them down gently with the spoon so they cook evenly.
8. Simmer until pasta is tender: Cover the skillet and let the pasta simmer gently for about 10–12 minutes, stirring occasionally to prevent sticking and to ensure even cooking. If the sauce becomes too thick before the pasta is tender, add up to 1/4 cup extra warm milk or stock as needed.
9. Finish with cheese and tomatoes: Once the pasta is tender and the sauce has thickened, reduce the heat to low. Stir in 1 cup mozzarella cheese and 1/2 cup coarsely chopped sun-dried tomatoes in olive oil until the cheese melts and forms a creamy sauce.
10. Add spinach and seasonings: Add 2 cups coarsely chopped baby spinach and the remaining 1 teaspoon Italian seasoning. Stir until the spinach wilts into the sauce, about 1–2 minutes. Taste and adjust salt and pepper as needed.
11. Return chicken and add Parmesan: Nestle the seared, floured chicken pieces back into the sauce and spoon sauce over them. Sprinkle 1/2 cup Parmesan cheese over the top and gently stir a few times to incorporate. Allow the dish to warm through for another 1–2 minutes so the flavors meld and the chicken finishes cooking.
12. Serve: Turn off the heat. Let the dish rest for a minute, then serve hot with your chosen accompaniments.

Serving suggestions

Plate this Tuscan Chicken Pasta Recipe (ONE PAN!) with a crisp green salad and some crusty bread to mop up the sauce. A light drizzle of extra virgin olive oil and a few fresh basil leaves or a sprinkle of chopped parsley on top brighten the dish nicely.

Make-ahead and storage

• To store: Cool the pasta completely, then transfer to an airtight container and refrigerate for up to 3 days.
• To reheat: Gently reheat on the stovetop over low heat with a splash of milk or broth to loosen the sauce, stirring until warmed through.

Tips for success

• Use warm milk so the sauce comes together smoothly and avoids a gritty texture.
• Keep the pasta mostly submerged in liquid while it simmers so it cooks evenly.
• If your sun-dried tomatoes are very oily, drain off excess oil before chopping so the sauce doesn’t become greasy.
• For a lighter version, swap half-and-half for the milk and reduce the cheese slightly.

Flavor variations

• Add a pinch of red pepper flakes with the garlic for a mild kick.
• Stir in 1/3 cup drained, chopped artichoke hearts at the same time as the sun-dried tomatoes for extra tang.
• Swap rotini for penne or fusilli if you prefer a different noodle shape.

Nutrition (approximate)

Per generous serving: about 450–550 calories, depending on exact ingredients and portion size. The dish provides a balance of protein, carbohydrates, and fats and makes a satisfying single-pan meal.

This Tuscan Chicken Pasta Recipe (ONE PAN!) is everything I love in a weeknight dinner: minimal fuss, bold flavor, and one pan to wash. Once you try it, you’ll see why it’s such a comforting favorite. Enjoy!