This One Pot Olive Garden Italiano Creamy Tuscan Chicken Pasta is a cozy, restaurant-style dinner you can whip up at home in about 30 minutes. Tender bites of chicken simmer with penne, sweet cherry tomatoes, and fresh spinach in a rich, garlicky Parmesan cream sauce. Everything cooks in a single pot for minimal cleanup and maximum flavor perfect for busy weeknights or a special family meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup chicken broth (plus more as needed)
- 8 ounces penne pasta (about 2 1/2 cups dry)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, Italian seasoning, and red pepper flakes (if using).
- Cook the chicken for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
- In the same pot, add the minced garlic. Sauté for about 1 minute, stirring, until fragrant and just beginning to turn golden.
- Add the halved cherry tomatoes to the pot. Cook for 2–3 minutes, stirring occasionally, until they begin to soften and release their juices.
- Pour in the chicken broth and heavy cream, scraping the bottom of the pot to release any browned bits for extra flavor.
- Add the dry penne pasta and return the cooked chicken (along with any juices on the plate) to the pot. Stir well to evenly distribute everything and ensure the pasta is mostly submerged in the liquid.
- Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 12–15 minutes, stirring every few minutes, until the pasta is al dente and has absorbed most of the liquid. If the sauce thickens too much before the pasta is done, add a splash more broth or water.
- Once the pasta is cooked, stir in the fresh spinach and grated Parmesan cheese. Cook for 2–3 minutes, stirring, until the spinach is wilted and the cheese is melted into a creamy sauce.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes, if desired.
- Serve hot, garnished with fresh basil and an extra sprinkle of Parmesan, if you like.
Variation
- Swap the protein: Use sliced Italian sausage, cooked shrimp (add at the very end), or rotisserie chicken instead of fresh chicken breast.
- Veggie boost: Add sliced mushrooms, sun-dried tomatoes, or kale along with the cherry tomatoes for extra texture and flavor.
- Lighter version: Replace half the heavy cream with half-and-half or evaporated milk and use grilled or poached chicken instead of sautéed for a lighter take.
Cooking Notes
- Cook the chicken in a single layer so it sears and browns rather than steams; this adds more flavor to the final dish.
- Stir the pasta frequently while it cooks in the sauce to prevent sticking on the bottom of the pot and to ensure even cooking.
- Keep the heat at a gentle simmer once the liquids and pasta are added boiling too vigorously can cause the sauce to reduce too quickly before the pasta is tender.
Serving Suggestions
- Serve with a simple green salad dressed in a light vinaigrette to balance the richness of the sauce.
- Pair with warm garlic bread or a crusty baguette to soak up every bit of the creamy Tuscan sauce.
- Finish each bowl with extra Parmesan, cracked black pepper, and a squeeze of lemon juice for brightness.
Tips
- Cut the chicken into evenly sized, bite-sized pieces so they cook at the same rate and stay tender.
- Have all ingredients prepped before you start cooking this recipe moves quickly once you begin.
- If making ahead, slightly undercook the pasta by 1–2 minutes; it will finish softening when you reheat the dish with a splash of broth or cream.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 550 kcal
- Protein: 32 g
- Sodium: 700 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes, you can use short pasta like rigatoni, rotini, or fusilli. Cooking time may vary slightly, so start checking a few minutes early. - Can I make this ahead of time?
Yes. Cook as directed, cool completely, and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. - How can I make this gluten-free?
Use your favorite gluten-free pasta and be sure your broth and Parmesan are certified gluten-free. Watch the pasta closely, as gluten-free varieties can cook faster or slower. - Can I freeze this pasta?
Cream-based pastas can separate when frozen, but it’s possible. Cool fully, freeze up to 2 months, then thaw overnight in the fridge and reheat slowly with extra cream or broth, stirring well.
Conclusion
This One Pot Olive Garden Italiano Creamy Tuscan Chicken Pasta delivers all the cozy, restaurant-style comfort you crave with weeknight-easy prep and cleanup. Juicy chicken, tender penne, and a velvety garlic-Parmesan sauce come together in one pot for a crowd-pleasing meal that feels special without being fussy.
Print
One Pot Olive Garden Italiano
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This One Pot Olive Garden Italiano Creamy Tuscan Chicken Pasta is a cozy, restaurant-style dinner you can whip up at home in about 30 minutes. Tender bites of chicken simmer with penne, sweet cherry tomatoes, and fresh spinach in a rich, garlicky Parmesan cream sauce. Everything cooks in a single pot for minimal cleanup and maximum flavor perfect for busy weeknights or a special family meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup chicken broth (plus more as needed)
- 8 ounces penne pasta (about 2 1/2 cups dry)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, Italian seasoning, and red pepper flakes (if using).
- Cook the chicken for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
- In the same pot, add the minced garlic. Sauté for about 1 minute, stirring, until fragrant and just beginning to turn golden.
- Add the halved cherry tomatoes to the pot. Cook for 2–3 minutes, stirring occasionally, until they begin to soften and release their juices.
- Pour in the chicken broth and heavy cream, scraping the bottom of the pot to release any browned bits for extra flavor.
- Add the dry penne pasta and return the cooked chicken (along with any juices on the plate) to the pot. Stir well to evenly distribute everything and ensure the pasta is mostly submerged in the liquid.
- Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 12–15 minutes, stirring every few minutes, until the pasta is al dente and has absorbed most of the liquid. If the sauce thickens too much before the pasta is done, add a splash more broth or water.
- Once the pasta is cooked, stir in the fresh spinach and grated Parmesan cheese. Cook for 2–3 minutes, stirring, until the spinach is wilted and the cheese is melted into a creamy sauce.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes, if desired.
- Serve hot, garnished with fresh basil and an extra sprinkle of Parmesan, if you like.
Notes
- If the sauce is too thick, loosen it with a splash of warm broth or pasta water until it coats the pasta nicely.
- For extra creaminess, stir in an additional 2–3 tablespoons of cream or a knob of cream cheese at the end.
- Use freshly grated Parmesan for the smoothest, silkiest sauce pre-shredded cheeses don’t melt as well.
- Spice level is easy to tweak: skip red pepper flakes for mild, or increase for more heat.
- This dish thickens as it cools; add a bit of broth when reheating leftovers to bring the sauce back to life.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: One Pot, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550 kcal
- Sugar: 5 g (estimated)
- Sodium: 700 mg (estimated)
- Fat: 28 g (estimated)
- Saturated Fat: 14 g (estimated)
- Unsaturated Fat: 13 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 45 g (estimated)
- Fiber: 3 g (estimated)
- Protein: 32 g (estimated)
- Cholesterol: 140 mg (estimated)
Keywords: One pot creamy Tuscan chicken pasta, Olive Garden copycat, easy weeknight dinner, skillet pasta, chicken penne