One-Pan Creamy Tuscan Pasta

Behind This Creamy Tuscan Pasta Recipe

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, just like some of my other favorites such as One-Pan Orzo Tuscan Chicken Bake, One-Pot Marry Me Chicken Pasta Recipe, and One-Pan Sun-Dried Tomato Pasta. The noodles cook directly in the sauce, which makes it extra convenient.

Tips From My Kitchen

• 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.

What You’ll Need & Why

Here’s an overview of everything used in this one-pot pasta recipe, along with any important notes and substitutions.

• 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

This pasta is so easy to make since it’s all cooked right in one pot!

• Cook the garlic and wine. Saute the garlic in the butter over medium-low for a minute. Add the white wine and simmer for 3-5 minutes, until it reduces by half.

• Add the other sauce ingredients. Pour in the chicken stock, cream, seasonings, and tomatoes. Bring it to a low boil.

• Cook the pasta. Add the pasta, let it sit for 30 seconds, and stir into the liquid. Cook in the simmering liquid for 5 minutes then reduce the heat and continue cooking to al dente.
• Finish with garnishes. Stir in the parmesan, tossing the pasta to incorporate until it’s melted. Zest a lemon directly over the pasta and squeeze the lemon juice on top. Top with basil and give it a final toss before serving.

How To Store & Reheat Leftovers

Any leftover creamy Tuscan pasta should be stored in the refrigerator in an airtight container for up to 4 days.

As with most pasta dishes, it reheats best when you add a few splashes of liquid to the pasta before reheating.

Just 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.