Creamy Tuscan Chicken Pasta Skillet
This Creamy Tuscan Chicken Pasta Skillet is a one-pan wonder bursting with juicy chicken, fresh veggies, and a luscious Parmesan cream sauce. Perfect for easy, flavorful weeknight dinners!
Equipment
- Large skillet or sauté pan
- Knife and cutting board
- Measuring spoons and cups
- Wooden Spoon or Spatula
- Colander
- Grater
Ingredients
- 12 ounces pasta of choice penne, fusilli, or rigatoni
- 2 tablespoons olive oil for searing the chicken and sautéing veggies
- 1 pound chicken breast diced, tender and juicy
- 1 teaspoon garlic powder adds warm, aromatic depth
- 1 teaspoon onion powder enhances savory flavor
- salt and pepper to taste, essential seasoning
- 1 cup cherry tomatoes halved, sweet bursts of freshness
- 2 cups baby spinach adds color, nutrients, and subtle earthiness
- 1 cup heavy cream creates the luscious, silky sauce
- 1 cup grated Parmesan cheese for sharp, savory richness
- 1 teaspoon Italian seasoning a herb blend that ties everything together
- fresh basil for garnish, bright fragrant finishing touch
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of your choice of pasta and cook according to package directions until al dente. Drain well and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season diced chicken breast with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. Cook chicken for 4-5 minutes until golden and cooked through, turning occasionally. Remove chicken and set aside.
- In the same skillet, add 1 cup halved cherry tomatoes. Sauté for 2-3 minutes until softened. Add 2 cups baby spinach and cook until wilted, about 1-2 minutes.
- Reduce heat to medium-low. Pour in 1 cup heavy cream. Stir in 1 cup grated Parmesan cheese and 1 teaspoon Italian seasoning. Stir until cheese melts and sauce thickens, about 3-4 minutes.
- Return cooked chicken to skillet. Add drained pasta and toss gently to coat everything evenly with creamy sauce. Warm through for 2 minutes.
- Remove from heat. Garnish with fresh basil. Serve immediately and enjoy.
Notes
- Dice chicken evenly to ensure even cooking and prevent dryness.
- Season chicken and sauce well to avoid bland flavors.
- Cook pasta al dente and drain well to prevent mushy texture in the skillet.
- Use full-fat heavy cream for the richest, thickest sauce; low-fat alternatives may thin the sauce.
- Store leftovers airtight in the refrigerator for up to 3 days or freeze for up to 2 months.