Tuscan Chicken Pasta Skillet

This quick and easy Tuscan Chicken Pasta Skillet is a one-pot noodle dish made with simple, yet flavorful ingredients. Marinated chicken breast is tossed with tender spaghetti, tomatoes, artichokes, olives, freshly grated Parmesan cheese, and herbs. It’s the perfect easy weekday meal!

Jessica Gavin
Jessica is a Certified Culinary Scientist, Certified Food Scientist, and cookbook author. She has been a recipe contributor to Simply Recipes since 2018.
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Jessica Gavin
Published July 28, 2020
Jessica Gavin
Two wooden spoons scoop easy chicken pasta skillet dinner out of a large skillet.
Jessica Gavin

Who doesn’t love dinner made all in one pot, with minimal mess? No one! This Tuscan Chicken Pasta Skillet recipe will satisfy your Italian food cravings and your desire for a quick and easy meal.

Typically, the noodles and chicken are cooked in different pans, then tossed together right before serving—but for this dish, I layer the flavors and make the whole meal in one skillet! It’s magical and makes mealtime so much easier.

An Easy-Peasy One-Pot Dinner

The chicken is marinated with olive oil and Italian seasonings for maximum flavor on the surface. It’s seared until golden brown, then sliced. The dried pasta, minced garlic, and tomatoes are cooked in the same pan with boiling water. In just a short time, the noodles become al dente, and the tomatoes burst to create a vibrant sauce to lightly coat the pasta.

Brined pantry staples like artichoke hearts and Kalamata olives add a burst of pungent flavor right before serving. Toss them with the pasta, Parmesan cheese, and herbs, and dinner is ready!

You’ll be delighted to see how quickly the dish comes together for an uncomplicated, gourmet meal.

What’s the Best Pasta to Use?

Long, slender noodles like spaghetti or linguine work best. The sauce is light, so the size of those noodles is perfect for soaking up the tasty olive oil infused tomato sauce, without overpowering the dish. I love twirling the noodles and grabbing little bites of all the ingredients in one forkful!

This one pot pasta cooking method makes it easy to adjust the doneness of the noodles. Four cups of water for a half pound of dried pasta yields an al dente texture. However, more water can be added as needed, a half cup at a time if you want the noodles to be softer.

Side view of a plate of one pot chicken pasta dinner. A large skillet is behind the plate of pasta and grape tomatoes, basil and seasoning are in the upper right.
Jessica Gavin

Swaps and Substitutions

This recipe is so easy to adapt to your own personal tastes. Personally, I love the delightfully briny, pungent taste marinated artichoke hearts and Kalamata olives bring to the pasta, but really, almost anything goes. Try any of these ideas:

  • Slice up summer squash and let it simmer along with the tomatoes.
  • Toss small pieces of asparagus spears in for the last four to five minutes of cooking.
  • For cheese, swap Parmesan for Pecorino Romano to add a stronger nuttiness.
  • Use fresh mini mozzarella balls for an antipasti vibe.
  • Basil and parsley are my go-to herbs for Italian dishes, but some fresh oregano would also be lovely.

What to Serve With Chicken Pasta Skillet

This one pot meal delivers protein, vegetables, and carbs all in one bowl. Serve it with some of these favorites:

Overhead view of a plate of chicken pasta skillet dinner. Spaghetti, sliced chicken, olives and tomatoes are mixed together on a white plate along with a fork.
Jessica Gavin

More Great Skillet Dinners

Featured Video

Tuscan Chicken Pasta Skillet

Prep Time 25 mins
Cook Time 25 mins
Marinating 15 mins
Total Time 65 mins
Servings 4 servings

Ingredients

  • For the marinade:
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried Italian seasoning
  • For the dinner:
  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 12 ounces cherry tomatoes (about 2 cups), halved
  • 1 tablespoon minced garlic
  • 8 ounces spaghetti
  • 1/2 teaspoon kosher salt
  • 1 cup quartered marinated artichokes hearts, drained
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/4 cup freshly grated parmesan cheese
  • 6 basil leaves, thinly sliced
  • 2 teaspoons chopped fresh parsley (optional)

Method

  1. Marinate the chicken:

    In a small bowl, combine 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning. Cut each chicken breast in half with your knife parallel to the cutting board, as if you were butterflying them but then cut all the way through to create two separate halves. Place chicken in a shallow dish. Pour marinade over the chicken, turn to evenly coat. Let sit for 15 minutes before cooking.

    Four chicken breasts are marinating in a pan for chicken pasta skillet.
    Jessica Gavin
  2. Cook the chicken:

    Heat a large high-sided skillet or sauté pan over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the chicken. Cook until the chicken is golden brown and fully cooked, about 6 to 8 minutes per side.

    Transfer chicken to a cutting board to rest while cooking the pasta.

    Best tuscan chicken pasta is being made by cooking the chicken breasts in oil in a dutch oven.
    Jessica Gavin
  3. Cook the pasta:

    Add tomatoes, garlic, spaghetti, 4 cups water, and 1/2 teaspoon salt to the skillet. Bring to a boil over high heat. Cook and stir frequently, until the pasta is tender and water has mostly evaporated—about 9 to 11 minutes. You want to have a small amount of water in the pan to create a light sauce.

    Add more water if needed, 1/2 cup at a time for a softer pasta. Turn off the heat.

    Pasta skillet dinner is being made in a dutch oven. Water is being added to a pot with spaghetti and halved grape tomatoes.
    Jessica Gavin
    Easy chicken pasta skillet dinner is being cooked in a dutch oven. Tongs are adding pasta to the pot of boiling water with tomatoes.
    Jessica Gavin
    Dutch oven with easy chicken pasta skillet dinner being made. Spaghetti noodles with pasta are cooked inside the pot.
    Jessica Gavin
  4. Finish and toss:

    Cut the chicken into 1/4-inch thick slices. Add the artichoke hearts, olives, Parmesan cheese, sliced chicken, and basil. Toss to combine. If you'd like a thicker sauce, you can add 1 or 2 tablespoons of butter. Taste and season with more salt and pepper as desired.

    One pot chicken pasta dinner with sliced chicken laid on top of a pot of pasta, olives, tomatoes and basil.
    Jessica Gavin
  5. Serve:

    Garnish pasta with parsley, then divide among plates and serve warm.