One-Pot Creamy Tuscan Chicken Pasta

If I had to pick one recipe that captures what this blog is about, it might be this one. One pot, real ingredients, zero pretension, and it's on the table in 30 minutes.

The Flavor Base

Everything starts with browning the chicken thighs. Don't skip this — the fond (those browned bits stuck to the bottom of the pot) is where half the flavor comes from. Deglaze with a splash of white wine if you have it, chicken broth if you don't.

The sun-dried tomatoes do double duty here. They add sweetness and umami, and their oil is perfect for sautéing the garlic. I buy the kind packed in oil and use about a tablespoon of that oil for cooking.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 12 oz penne pasta
• ½ cup sun-dried tomatoes in oil, sliced
• 4 cups baby spinach
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated parmesan
• 3 cups chicken broth
• Italian seasoning, salt, pepper, red pepper flakes

Instructions

Season chicken with Italian seasoning, salt, and pepper. Brown in a large pot over medium-high heat, 4 minutes per side. Remove and slice.

In the same pot, sauté garlic and sun-dried tomatoes for 1 minute. Add broth, cream, and pasta. Bring to a boil, then reduce to a simmer. Cook 12-14 minutes, stirring occasionally, until pasta is al dente.

Stir in spinach, parmesan, and sliced chicken. Cook 2 more minutes until spinach wilts. Season to taste with salt, pepper, and red pepper flakes.

This reheats beautifully. Add a splash of broth when warming up leftovers — the pasta absorbs liquid as it sits.