This post may contain affiliate links. Please read our disclosure policy.
This Creamy Tuscan Pasta combines white wine, garlic, sun-dried tomatoes, lemon, basil, and parmesan, and it’s all prepared in one pan. Pair this with your favorite protein for a quick, easy, and low-maintenance dinner.
If this sounds good to you, be sure to try my other pasta dishes like my Tuscan Chicken Pasta, One-Pan Orzo Tuscan Chicken Bake, One-Pot Marry Me Chicken Pasta Recipe, Slow Cooker Marry Me Tortellini, or my One-Pan Sun-Dried Tomato Pasta.
Why You’ll Love Creamy Tuscan Pasta
This delicious and easy one-pan creamy Tuscan pasta receives rave reviews from everyone who tries it. The white wine and sun-dried tomatoes add an elevated flavor while the lemon adds brightness and vibrance. Then, the combination of fresh garlic and grated Parmesan adds bold flavor that’s balanced by the splash of cream.
This tasty pasta is prepared in one pan, with the noodles cooked directly in the sauce, making it a convenient and easy dinner option.
Key Ingredients
Pasta – Select a long, thin pasta noodle, such as angel hair or thin spaghetti. Thin and delicate noodles will cook quickly in the pan sauce, making them a perfect fit for one-pan pastas.
Butter + Garlic – Freshly minced garlic is sautéed in butter.
White Wine – A delicious component that really elevates this Tuscan pasta recipe. Choose a dry white wine that’s good enough to drink.
Sun-Dried Tomatoes – Choose sun-dried tomatoes that are packed in oil to ensure they are tender and plump.
Chicken Stock – Broth also works, but chicken stock has a more intense flavor. The stock is the base for the pan sauce.
Cream – Either half-and-half or heavy cream works, depending on how decadent you prefer.
Seasonings – A combination of salt, pepper, Italian seasoning, and a little red pepper flakes.
Parmesan – Freshly grated is always best for meltability and intense parmesan flavor.
Lemon + Basil – We’ll use both the zest and juice of a lemon and chiffonade some fresh basil to garnish the Tuscan pasta.
How to Make Creamy Tuscan Pasta
In a large, deep skillet over medium-low heat, add the butter to melt and garlic, sautéing until the garlic is fragrant, about 1 minute. Pour in the white wine, bring to a simmer, and reduce by half (about 3-5 minutes).
Pour in the chicken stock, half-and-half, seasonings, and sundried tomatoes, then turn the heat to medium-low and bring to a low boil, stirring occasionally.
Add the pasta, allowing it to sit for 30 seconds until you can maneuver it into the liquid without breaking the pasta.
Let pasta cook submerged in simmering liquid for about 5 minutes. Reduce the heat to a simmer and continue cooking until the pasta is al dente.
Add the parmesan, tossing the pasta to incorporate it until it has melted. Zest the lemon directly over the pasta and squeeze over the lemon juice. Top it with fresh basil and give everything a final toss before serving.
Modifications and Tips
Add your favorite protein – I find that this creamy Tuscan pasta goes best with chicken, shrimp, or salmon. You can season up your desired protein with a simple Italian seasoning or blackened seasoning and sear it in the pan first before starting the pasta.
If using dry-packed sun-dried tomatoes – I often avoid buying dry-packed sun-dried tomatoes since they usually require “blooming” them in boiling water before using to ensure they aren’t chewy or crunchy. But in this recipe, we are simmering them in our pan sauce, so you can skip the blooming process if you do plan to use dry-packed.
To make creamy Tuscan pasta without white wine – I get frequent requests for how to swap out the white wine in some of my pasta recipes (like my Chicken Scampi Stuffed Shells). You can easily skip the step of adding the wine and instead replace it 1/3 cup more of chicken stock + 1 extra tablespoon of lemon juice.
How to Reheat Creamy Tuscan Pasta
As with all my pasta dishes, they reheat much better when you add a few splashes of liquid back into the pasta before you reheat it. Add your desired portion into a bowl, sprinkle over 2-3 teaspoons of chicken stock evenly over the noodles, and then reheat in the microwave until warmed through.
Sometimes I’ll even add just a touch of butter, a sprinkle more parmesan, and a little wedge of lemon as well if I want to really amp up the flavor.
How to Store Tuscan Pasta
Any leftovers should be stored in the refrigerator in an air-tight container for up to 4 days. Follow my reheating instructions above for the best way to rehydrate the pasta before heating it again.
Looking for More Pasta Recipes?
One-Pan Sun-Dried Tomato Pasta
Chicken Scampi Stuffed Shells
Slow Cooker Marry Me Tortellini
Tuscan Chicken Pasta
One-Pan Orzo Tuscan Chicken Bake
One-Pot Marry Me Chicken Pasta Recipe
I hope you enjoyed this recipe for One-Pan Creamy Tuscan Pasta. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Creamy Tuscan Pasta
Ingredients
- 8 oz dry thin spaghetti or angel hair
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2/3 cup dry white wine good enough to cook with
- 2 cups chicken stock I prefer low sodium
- 1/2 cup half-and-half or heavy cream whole milk can also be used
- 8 oz jar sun-dried tomatoes packed in oil oil drained*
- 1/2 cup parmesan cheese freshly grated
- 1 lemon zest and juice of
- fresh basil for garnish
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp freshly cracked pepper
- 1/4 tsp salt* more if using low sodium chicken stock
- optional – 1/2 tsp red pepper flakes
Instructions
- In a large, deep skillet over medium-low heat, add the butter to melt and garlic, sautéing until the garlic is fragrant, about 1 minute. Pour in the white wine, bring to a simmer, and reduce by half (about 3-5 minutes).
- Pour in the chicken stock, half-and-half, seasonings, and sundried tomatoes, then turn the heat to medium-low and bring to a low boil, stirring occasionally.
- Add the pasta, allowing it to sit for 30 seconds until you can maneuver it into the liquid without breaking the pasta.
- Let pasta cook submerged in simmering liquid for about 5 minutes. Reduce the heat to a simmer and continue cooking until the pasta is al dente.
- Add the parmesan, tossing the pasta to incorporate it until it has melted. Zest the lemon directly over the pasta and squeeze over the lemon juice. Top it with fresh basil and give everything a final toss before serving.
