One-Pan Creamy Tuscan Pasta
My dear, this One-Pan Creamy Tuscan Pasta has been a warm hug on a plate in my kitchen for as long as I can remember. I first started making a version of this when my children were small and always arrived home with tired shoes and big stories to tell. I would have a pot simmering, the scent of garlic and tomatoes filling the house, and they'd gather right at the table, cheeks rosy from schoolyard games. It felt like magic, how a simple pan could stitch our day back together. Over the years I learned to simplify it into a one-pan supper that still tastes like a long, leisurely Sunday dinner. It saves time and dishes and gives you that creamy, comforting sauce that clings to every strand of pasta the way a good story clings to the heart. The sun-dried tomatoes and a handful of fresh basil whisper of Italy, but the whole thing is wrapped in a softness that children and grown-ups both find hard to resist. I turn to this dish when the week has been long, when someone needs a little extra warmth, or when friends pop by without notice. It is quick enough for a weeknight and charming enough for a small celebration. You can add a little cooked chicken if you want more protein or leave it vegetarian for a lighter supper. Either way, it is forgiving, loving, and full of character, just like a family recipe should be. So take a breath, my dear. Pull up a chair and let me show you how to make it. You do not need to be perfect, only present. As you cook, remember that the best ingredient is the care you fold into every spoonful.
Ingredients
- 12 oz Dry fettuccine or linguine
- 2 tablespoons Olive oil
- 2 pieces Boneless skinless chicken breasts (optional, cut into bite-sized pieces)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 small Small yellow onion, thinly sliced
- 3 cloves Garlic cloves, thinly sliced or minced
- 1/2 cup Sun-dried tomatoes, packed in oil, chopped
- 4 cups Low-sodium chicken broth
- 1 cup Heavy cream
- 4 cups Fresh baby spinach, loosely packed
- 1/2 cup Grated Parmesan cheese
- 1/4 teaspoon Red pepper flakes
- 1/4 cup Fresh basil leaves, torn
- to taste optional Extra Parmesan for serving
Instructions
Let us begin, dear. If you are using the chicken, season the pieces with a pinch of salt and a little pepper. Heat a large deep skillet or wide pan over medium heat and add the olive oil. When the oil shimmers, gently lay the chicken pieces in. Cook until they are golden and just cooked through, about 4 minutes per side. Take them out and set them on a plate to rest. Don't worry if they are not perfect; they will be cozy back in the pan later.
In the same pan, add the sliced onion. Use the spoon to nudge the pan now and then. Stirring will coax out the sweet aroma. Sauté until the onion is soft and beginning to turn the color of a warm penny, about 3 to 4 minutes. Add the garlic and stir for another 30 to 45 seconds, just until you can smell that lovely garlicky perfume.
Now stir in the chopped sun-dried tomatoes and red pepper flakes. The pan should be whispering with flavors. Add the dry pasta, spreading it out so the strands are mostly flat across the pan. Pour in the chicken broth and the heavy cream. Give everything a gentle stir to make sure the pasta is submerged. Don't rush here. Let the liquid and pasta get acquainted.
Bring the pan to a gentle boil, then reduce the heat so the surface is softly bubbling. Cover the pan and let the pasta cook, stirring every 4 minutes to keep it from sticking and to help it cook evenly. This will take roughly 10 to 12 minutes, depending on your pasta. Taste a strand near the end to check for al dente. It should have a tiny bit of bite, tender but not floppy.
Once the pasta is nearly cooked and the sauce has thickened nicely, stir in the baby spinach a handful at a time. See how it wilts down into the sauce like little green sighs of gratitude. Add the cooked chicken back into the pan now, nestling it into the pasta and cream.
Take the pan off the heat and stir in the grated Parmesan and torn basil. The cheese will melt into a silky sauce. Taste and add more salt and pepper if you wish. If the sauce seems too thick, add a splash of broth or cream and stir—gentle patience here will reward you.
Spoon the pasta into warm bowls and finish each serving with a sprinkle of extra Parmesan and a few basil leaves. Oh, my goodness, your kitchen should be smelling just heavenly right about now. Set the table, call everyone in, and serve while it is warm and comforting.
Cooking Tips
- 💡Nana's Little Notes: If your pasta sticks together while it cooks, just stir more often and add a splash more broth. That will loosen things right up.
- 💡If you want to make it extra special, a tiny pinch of nutmeg in the cream can add a cozy, old-fashioned warmth. Just a pinch, mind you.
- 💡To save time, use pre-cooked rotisserie chicken torn into pieces. Fold it in at the end so it stays tender.
- 💡If you prefer a lighter version, swap half-and-half for heavy cream and add a tablespoon of flour when you stir in the cheese to help thicken the sauce a touch.
- 💡Taste as you go, my dear. Salt is your friend, but add it slowly. You can always add more, never less.
Nutritional Information
Per serving
May this simple, creamy dish wrap your family in warmth and bring quiet conversation to your table. Food is more than nourishment; it is a way we hold one another close across years and miles. Carry this recipe with you, make it your own, and know that every time you serve it you are passing along a little joy and comfort. Be kind to yourself as you cook and eat, and enjoy every moment of the sharing.
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