One-Pan Creamy Tuscan Pasta

This Creamy Tuscan Pasta is the kind of comforting meal I crave after a long day. It comes together in just one pan, meaning fewer dishes and maximum flavor by way of white wine, garlic, sun-dried tomatoes, and a swirl of lemon and fresh basil. With the noodles cooked right in the luscious sauce, it is an easy dinner I rely on when time and energy are low but I still want something cozy and a little special.

I first discovered the magic of one-pan pastas on a rainy weeknight when I was desperate for dinner with minimal cleanup. The first bite became an instant favorite and now I make this version whenever I want a meal that is comforting but not too rich.

Ingredients

• Pasta: Choose a long thin noodle like angel hair or thin spaghetti These take on the sauce beautifully and cook quickly in the pan
• Butter: Fresh unsalted butter gives a rich base for sautéing and flavor Be sure to use real butter for the best taste
• Garlic: Pick firm fresh cloves and mince finely for intense flavor
• White Wine: A dry variety like Pinot Grigio or Sauvignon Blanc Pick one you’d enjoy drinking as the flavor concentrates
• Sun Dried Tomatoes: Use those packed in oil for the best texture and flavor They should be soft and deeply red
• Chicken Stock: Select a good quality low sodium stock for robust flavor Homemade or a trusted store-bought brand works
• Cream: Both half-and-half and heavy cream will work For an ultra creamy sauce go for heavy cream
• Seasonings: Use kosher salt fresh black pepper a spoon of Italian seasoning and a pinch of red pepper flakes for balanced flavor
• Parmesan: Always grate fresh parmesan as pre-grated can be dry and less flavorful
• Lemon: Pick a plump lemon with thin skin for the best zest and juicy interior
• Basil: Choose fresh green leaves and chiffonade just before serving for the brightest taste

Step-by-Step Instructions

Sauté the Aromatics:

In a large deep skillet over medium low heat melt the butter then add the minced garlic Stir and cook for about one minute until the garlic is fragrant but not browned

Deglaze with Wine:

Pour in the white wine and let it simmer Let it bubble and reduce by half about three to five minutes scraping up any flavorful bits on the bottom of the pan

Build the Sauce:

Add the chicken stock cream salt black pepper Italian seasoning red pepper flakes and sun dried tomatoes Stir and bring gently to a low boil over medium low heat Stir occasionally so the sauce is smooth

Cook the Pasta:

Lay the pasta into the pan Let it sit for thirty seconds so it softens then gently nudge it into the liquid Avoid snapping the strands Continue to cook submerged in simmering sauce for about five minutes

Finish Cooking:

Reduce the heat and simmer until the pasta is al dente Stir regularly to make sure the noodles do not stick and the sauce continues to coat and thicken

Add Cheese and Lemon:

Once the pasta is cooked and most liquid is absorbed add the parmesan Toss thoroughly until cheese melts and the sauce turns glossy Zest the lemon directly over the pan and squeeze in juice Give it a good toss

Add Basil and Serve:

Chiffonade the basil and sprinkle over the pasta Toss once more to distribute everything Serve hot garnished with extra parmesan or lemon zest if you like

Save Pin

I always look forward to using sun dried tomatoes in this dish They give such a punchy tang and chewy texture Every time I make it I remember the first night my partner and I ate it out on the porch with just a glass of wine and the pasta straight out of the pan pure comfort

How to Store Creamy Tuscan Pasta

Place any leftovers in an airtight container and keep in the fridge for up to four days When reheating stir in a splash of chicken stock to keep the noodles moist If you want to bump up the flavor a pat of butter and extra parmesan never hurt

Swaps and Substitutions

You can use gluten free pasta with care to avoid overcooking For a lighter dish use half and half instead of cream For a vegetarian version simply swap chicken stock for vegetable broth Omit the wine and add extra lemon and stock for a no alcohol alternative

Serving Suggestions

This pasta is perfect on its own but even better paired with a simple seared chicken breast rosemary shrimp or a side of garlicky roasted broccoli I sometimes serve it with crusty bread to soak up the creamy sauce

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Tuscan Flavors and Traditions

Tuscan cuisine is all about bold simple flavors paired just right The white wine sun dried tomatoes and parmesan in this recipe mirror the brightness and richness found in many Italian countryside dishes It is a great starter recipe for exploring more Tuscan classics

Commonly Asked Questions

→ What type of pasta works best?

Thin long pastas such as angel hair or thin spaghetti allow for quick cooking and absorb the flavors of the sauce beautifully.

→ Can I substitute chicken stock with another liquid?

Vegetable broth is a suitable alternative, but chicken stock delivers a more robust flavor.

→ Is it necessary to use white wine?

No, you can skip the wine and add extra chicken stock plus an additional tablespoon of lemon juice for brightness.

→ How can I add protein to this dish?

Chicken, shrimp, or salmon pair well. Sear your protein first, then set aside and add back at the end for a full meal.

→ What’s the best way to reheat leftovers?

Add a few teaspoons of chicken stock before microwaving to help the pasta regain its creamy consistency.

→ How should leftovers be stored?

Place in an airtight container and refrigerate for up to four days for the best quality and taste.