Season the chicken evenly with salt, pepper, paprika, and Italian seasoning. Pat dry to ensure proper browning for your One-Skillet Creamy Tuscan Chicken Pasta.

Heat olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and set aside.

Reduce heat to medium. Add minced garlic and red pepper flakes. Cook 30 seconds until fragrant but not browned.

Stir in sun-dried tomatoes and cook 1 minute to release their oils and intensify flavor.

Pour in chicken broth and heavy cream. Scrape up browned bits from the pan. Bring to a gentle simmer.

Add uncooked penne pasta directly into the skillet. Stir well so pasta is submerged in liquid. Cover and simmer 12–15 minutes, stirring occasionally, until pasta is tender and sauce thickens.

Return chicken to the skillet and simmer 3 minutes to coat in the creamy Tuscan sauce.

Stir in spinach and Parmesan cheese. Cook until spinach wilts and the sauce becomes creamy and glossy.

Adjust seasoning if needed. Garnish with fresh basil and serve immediately