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