One Pot Olive Garden Italiano
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.
Dinner · Ryan Johnson's Kitchen
Prep 10 min · Cook 25 min · Total 35 min · Serves 4
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp 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 oz 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.