One-pot pasta recipes promise a lot and often deliver something gummy and bland. This one actually works. The trick is cooking the penne directly in a mixture of chicken broth and milk, which gives the sauce body from the pasta starch while the dairy adds richness without needing a full cup of cream. It works. Twenty-five minutes, one pot, and you have a creamy garlic pasta with sun-dried tomatoes and spinach that tastes far more involved than it is. Sliced garlic and sun-dried tomatoes get a quick sauté first, which builds a flavor base that infuses everything as the pasta cooks. Worth it.
Stirring every two to three minutes is important here. It keeps the penne from clumping and helps release starch evenly, so you end up with a sauce that clings rather than pools. The spinach and Parmesan go in at the end, wilting and melting into the hot pasta. A pinch of red pepper flakes adds just enough heat to keep things interesting. This is a strong candidate for your weeknight default. It reheats well with a bit of milk to loosen the sauce. You can bulk it up with rotisserie chicken or white beans if you want more substance.
Toast the Garlic and Sun-Dried Tomatoes in Olive Oil
Heat olive oil in a large deep skillet over medium heat and cook the thinly sliced garlic for 1 minute until golden and fragrant. Add the sliced sun-dried tomatoes and stir for 30 seconds. Use the oil-packed kind, not dry-packed. They have better flavor and a softer texture that works well in this dish. This brief saute builds an aromatic base without any complicated prep.
Cook the Penne Uncovered in Broth and Milk
Pour in the chicken broth and whole milk, add the penne, and stir to submerge the pasta. Bring to a boil, then reduce to a steady simmer and cook uncovered for 12 to 14 minutes, stirring every 2 to 3 minutes. The stirring is important: it prevents the pasta from welding itself to the bottom of the pan. By the time the penne is al dente, the liquid will have reduced by more than half and the starch released by the pasta starts thickening the sauce.
Finish with Cream, Spinach, and Parmesan
Reduce the heat to low and stir in the heavy cream, baby spinach, grated Parmesan, salt, pepper, and red pepper flakes. Stir for about 2 minutes until the spinach wilts and the sauce turns creamy. Serve it slightly saucier than you think you want it, because it thickens fast as it cools. Top with fresh basil and extra Parmesan.
Print
One-Pot Creamy Garlic Tuscan Pasta
- Total Time: 25 minutes
- Yield: 4 servings
Description
This pasta is the kind of thing you throw together on a Tuesday when the fridge has some sun-dried tomatoes and a bag of spinach that needs using up. Everything cooks in one pot — penne, garlic, cream, Parmesan — and the starch from the pasta thickens the sauce as it simmers. Twenty-five minutes, one pot, and a dinner that tastes like you spent an hour on it.
Ingredients
- 12 ounces penne pasta
- 6 cloves garlic, thinly sliced
- 1/3 cup sun-dried tomatoes (oil-packed), drained and sliced
- 3 cups chicken broth
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3 cups fresh baby spinach
- 3/4 cup grated Parmesan
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the garlic slices and cook 1 minute until golden and fragrant. Add the sun-dried tomatoes and stir 30 seconds.
- Pour in the chicken broth and milk. Add the penne and stir to submerge the pasta.
- Bring to a boil, then reduce to a steady simmer. Cook uncovered, stirring every 2 to 3 minutes, for 12 to 14 minutes until the pasta is al dente and the liquid has reduced by more than half.
- Reduce heat to low. Stir in the heavy cream, spinach, Parmesan, salt, pepper, and red pepper flakes. Stir until the spinach wilts and the sauce is creamy, about 2 minutes.
- Taste and adjust seasoning. The sauce will thicken as it sits, so serve it slightly saucier than you want it.
- Top with fresh basil and extra Parmesan.
Notes
- Stirring every couple of minutes prevents the pasta from sticking to the bottom and ensures even cooking in the one-pot method.
- The sauce thickens significantly as it cools — if reheating leftovers, add a splash of milk to bring it back.
- Oil-packed sun-dried tomatoes have better flavor and texture than the dry-packed kind for this recipe.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6
- Sodium: 740
- Fat: 22
- Carbohydrates: 58
- Fiber: 3
- Protein: 18
- Cholesterol: 65
Frequently Asked Questions
Can I make One-Pot Creamy Garlic Tuscan Pasta ahead of time?
This dish is best served fresh. The textures and flavors are at their peak right after cooking. You can prep some ingredients ahead, but cook it the day you plan to serve it for optimal results.
What’s the most important tip for making One-Pot Creamy Garlic Tuscan Pasta?
Stirring every couple of minutes prevents the pasta from sticking to the bottom and ensures even cooking in the one-pot method.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Let the food cool to room temperature before refrigerating, but don’t leave it out for more than 2 hours. Reheat gently – low and slow is better than high heat, which can dry things out or make textures rubbery. Add a small pour of water or broth if it seems dry when reheating.
