Tuscan Chicken Pasta Skillet

so there’s this smell when garlic hits hot olive oil, like something inside you just unclenches a little. and with the Tuscan Chicken Pasta Skillet, it happens early – before you’ve even thought about setting the table. the sun-dried tomatoes start to soften, the chicken gets that golden little edge on it, and the whole skillet leans into this warm, rich depth… it’s one of those dinners that somehow starts to feel like a memory even while you’re still standing at the stove.

Why You’ll Crave It

• It’s all in one skillet – fewer pans, fewer dishes, more peace
• Sun-dried tomatoes bring this tangy, almost-sweet hit that just lifts everything
• The sauce clings – in the best, most comforting way – to every bit of pasta
• It layers flavors slowly, gently, so each bite feels like a thought-out little story
• Leftovers? Even better next day. I swear.

The first time I made this for my husband, he paused halfway through dinner just to say, quietly, “This feels like I’m in someone’s kitchen in Florence.” I hadn’t told him the name of the recipe yet.

What You’ll Need

• 1 pound boneless, skinless chicken breasts: cut into bite-sized chunks, not too small
• 8 ounces pasta: penne holds the sauce nicely, but fusilli’s little grooves are also wonderful
• 1/2 cup sun-dried tomatoes: chopped, and if they’ve been packed in oil, blot them a bit first
• 3 cups fresh spinach: loose handfuls, they’ll cook down fast
• 3 cloves garlic: minced – not pressed, you want the aroma to release properly
• 1 cup heavy cream: the real-deal richness, don’t skimp here
• 1/2 cup grated Parmesan cheese: fresh if you can, pre-grated can clump
• 2 tablespoons olive oil: extra virgin, and fragrant
• 1 teaspoon Italian seasoning: dried blend is fine – oregano, basil, a little thyme
• Salt and black pepper: to bring it all to life

Easy How-To

Boil the pasta

Bring a big pot of salted water to a boil, then cook the pasta till al dente. Not soft, not stiff – just that slight firmness in the bite. Save a cup of the pasta water (trust me, this matters later), drain the rest, and set the pasta aside somewhere it won’t dry out too fast.

Sear your chicken

Toss the chicken pieces with a pinch of salt and pepper. Heat olive oil in a large skillet (12-inch is good), and add the chicken once it’s shimmering but not smoking. Let it sit a moment before flipping – you want golden bits, not gray steaminess. Cook through, about 6-7 minutes depending on how thick the pieces are. Then remove and set aside, maybe sneak a bite.

Build the base

Same pan – don’t rinse it. A little more oil if it’s looking dry, then add garlic and stir gently for 30 seconds. Add sun-dried tomatoes. Let them soften in the oil a bit. They’ll darken slightly and release a little sweetness. Then add your spinach, handfuls at a time, stirring ‘til it just wilts down but stays bright.

Pull it all together

Return the chicken to the skillet, then the pasta. Pour in the cream slowly, stirring so everything starts to glisten. A bit of that reserved pasta water helps loosen things if it’s too thick – just a splash to start. Add the Parmesan in little handfuls, stirring between. Texture should be silky but not soupy. Season with salt, pepper, and that Italian blend – taste as you go.

The quiet finish

Let it simmer, super low, just 2 or 3 minutes – everything melting into everything. Then turn off the heat. Don’t rush plating. Let it sit a minute, breathe a bit. It tastes even more like home that way.

Good to Know

• Chicken thighs work too – deeper flavor, just cook a little longer
• Your skillet will probably look like a mess halfway through – that’s a good sign
• Don’t skip the pasta water. It softens the sauce like… a secret handshake between the noodles and the cream

Serving Ideas

• Alongside a peppery arugula salad with lemon dressing
• Crusty bread to swipe up whatever sauce lingers (and it will linger)
• A splash of chilled white wine, maybe a pinot grigio or something with a quiet acidity

Top Tricks

• If reheating, add a tablespoon of water before microwaving – it softens everything back up
• Grate your own Parmesan if you can. The texture, the way it melts – it really does change the finish
• Let the skillet cool just a moment before adding cream to avoid curdling

Frequently Asked Questions

Can I use gluten-free pasta in this recipe?

Yes, of course – just watch the cook time closely, since gluten-free noodles soften fast. And maybe reduce the amount of reserved pasta water slightly, the absorbency can vary.

How do I make it lighter without losing flavor?

You can sub the heavy cream with half-and-half or even whole milk with a teaspoon of flour whisked in. It won’t be quite as velvety, but with the cheese and tomatoes, you’ll still get plenty of richness.

Can I freeze this?

Technically yes, but cream sauces can turn a little grainy after freezing. I’d recommend eating fresh or refrigerating for a few days. If you do freeze it, warm slowly on a stovetop with a splash of milk.

Conclusion

A good Tuscan Chicken Pasta Skillet isn’t just dinner. It’s the kind of meal that carries fragrance through the whole house and lingers long after the plates are cleared. Comforting, unfussy, deeply satisfying… and somehow still beautiful in all its hearty, flickering golden tones. I hope you try it. And I hope it feels like home. Or maybe, even, a little like Florence.

More recipes suggestions and combination

Creamy Garlic Chicken

Rich and mellow, it pairs beautifully with roasted potatoes or a bright side salad to keep things light.

Spinach and Ricotta Stuffed Shells

This is true comfort food – mild, tender, and full of those soft little pockets of creamy goodness.

Caprese Salad

Fresh and simple. The acidity and freshness balance heavy, creamy dishes so well that it’s almost medicinal.

Mediterranean Quinoa Salad

Nutty grains, crisp cucumber, briny olives – it adds such a nice textural contrast next to silky pasta.

Garlic Bread

You already know. Toasty edges, warmth in your hands, sauce-sopping perfection. Heaven.