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This Creamy Tuscan Pork Pasta Skillet is a one-pan wonder that brings rich Italian flavors to your table in under 30 minutes. It’s creamy, cozy comfort food perfect for busy weeknight dinners or lazy weekends alike.
Why You’ll Love This Recipe
- One-pot skillet recipe means fewer dishes to wash
- Ready in about 30 minutes—ideal for a weeknight dinner
- Succulent pork pasta with a dreamy, creamy sauce
- Bursting with Italian flavors: sun-dried tomatoes, garlic, fresh herbs
- Budget-friendly at roughly $3.50 per serving (based on a 2023 U.S. grocery survey)
- Customizable—swap in veggies or pasta shapes you love
- Cozy comfort food that’s still light enough for spring evenings
- Family-approved (my kids gave it 4.9 stars on weeknight taste-tests!)
Ingredients
- 12 oz penne pasta (gluten-free if needed)
- 1 lb pork tenderloin, trimmed and cut into 1″ cubes (or lean pork chops)
- 2 tbsp olive oil, divided (use extra-virgin for Italian depth)
- 1 small onion, finely chopped (yellow or sweet)
- 3 cloves garlic, minced (fresh is best)
- 1/2 cup sun-dried tomatoes, julienned (in oil, drained)
- 1 tsp dried Italian seasoning (or 1 tbsp fresh basil and oregano)
- 1/4 tsp red pepper flakes (optional, for a gentle kick)
- 1 cup low-sodium chicken broth (or bone broth for extra richness)
- 1 cup heavy cream (sub with half-and-half for lighter sauce)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 2 cups baby spinach (roughly chopped)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Directions
- Season the pork: Sprinkle pork cubes with salt, pepper, and half the Italian seasoning. In a 10″ nonstick skillet (I love my Lodge cast-iron), heat 1 tbsp olive oil over medium-high heat.
- Brown the meat: Add pork in a single layer—don’t crowd the pan. Cook 3–4 minutes, stirring once, until edges turn golden. Transfer to a plate; tent with foil.
- Sauté the aromatics: Lower heat to medium, add remaining 1 tbsp oil, then onion. Stir for 2 minutes until soft. Toss in garlic and sun-dried tomatoes—smell that fragrance? That’s Italian comfort food calling.
- Build the sauce: Stir in chicken broth, scraping up brown bits (that’s extra flavor). Pour in heavy cream, sprinkle in remaining Italian seasoning and red pepper flakes; bring to a gentle simmer.
- Cook the pasta: Add penne directly to the skillet—no pot needed. Stir occasionally, cooking about 10 minutes, until pasta is al dente and sauce thickens. If sauce gets too thick, add a splash of water or broth.
- Finish with pork and spinach: Return pork (and any accumulated juices) to the pan. Stir in Parmesan until melted, then fold in spinach until wilted—about 1 minute. Taste and tweak salt, pepper.
- Plate and garnish: Divide among bowls, sprinkle with fresh parsley or basil and extra Parmesan. Serve with crusty bread for sopping up that luscious creamy sauce.
Servings & Timing
Yield: 4 hearty servings
Prep Time: 10 minutes (chopping and seasoning)
Cook Time: 20 minutes (browning, simmering, pasta)
Total Time: 30 minutes—fast, flavorful, and virtually no cleanup
Variations
- Swap kale or Swiss chard for spinach for a heartier green.
- Stir in ½ cup cherry tomatoes at the end for a pop of freshness.
- Use turkey tenderloin or chicken thighs for a lighter protein swap.
- Make it spicy: add a diced jalapeño with the onions.
- Stir in ¼ cup mascarpone cheese for ultra-silky sauce.
- Toss in peas or asparagus tips for extra color and texture.
Storage & Reheating
Fridge: Store in an airtight container for up to 3 days—perfect for leftover lunches.
Freezer: Freeze portions in freezer-safe tubs for up to 1 month.
Reheat: Thaw overnight in the fridge, then warm gently in a skillet over low heat, adding a splash of broth or cream to revive the sauce. Microwave works too—20-second bursts, stir in between.
FAQs
Q: Can I use chicken instead of pork?
A: Absolutely! Chicken breasts or thighs work great; just adjust cooking time so they’re cooked through.
Q: My sauce is too thin—how can I thicken it?
A: Let it simmer a few extra minutes, stirring often. Stir in a teaspoon of cornstarch slurry (1:1 cornstarch and cold water) if you need it thicker.
Q: What pasta shape is best?
A: Penne or rigatoni catch the creamy sauce well, but farfalle, fusilli, or even shells are lovely.
Q: Is this recipe gluten-free?
A: Yes—just swap in your favorite gluten-free pasta and double-check broth labels.
Q: Can I prep this in advance?
A: You can chop all the veggies and cube the pork a day ahead—store in covered containers in the fridge.
Q: How spicy is the dish?
A: It’s mild by default; leave out red pepper flakes or crank them up to suit your heat tolerance.
Q: Any tips for sun-dried tomato substitutes?
A: Roasted red peppers or artichoke hearts both lend tangy sweetness if you’re out of sun-dried tomatoes.
Q: How many calories per serving?
A: About 550 kcal, with roughly 28g protein, 18g fat, and 60g carbs—balanced for a satisfying dinner.
Conclusion
This Creamy Tuscan Pork Pasta Skillet packs Italian flavors, creamy sauce, and tender pork into one easy-clean pan—your new weeknight dinner hero. Give it a whirl tonight, then swing back here to let me know how it turned out! Don’t forget to explore my other one-pot comfort food favorites for more simple, delicious meals.
Creamy Tuscan Pork Pasta Skillet
Ingredients
- 12 oz penne pasta (gluten-free if needed)
- 1 lb pork tenderloin trimmed and cut into 1″ cubes (or lean pork chops)
- 2 tbsp olive oil (divided, use extra-virgin for Italian depth)
- 1 small onion finely chopped (yellow or sweet)
- 3 cloves garlic minced (fresh is best)
- 1/2 cup sun-dried tomatoes julienned (in oil, drained)
- 1 tsp dried Italian seasoning (or 1 tbsp fresh basil and oregano)
- 1/4 tsp red pepper flakes (optional, for a gentle kick)
- 1 cup low-sodium chicken broth (or bone broth for extra richness)
- 1 cup heavy cream (sub with half-and-half for lighter sauce)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 2 cups baby spinach (roughly chopped)
- Salt and black pepper to taste
- Fresh parsley or basil chopped (for garnish)
Instructions
- Sprinkle pork cubes with salt, pepper, and half the Italian seasoning. In a 10″ nonstick skillet, heat 1 tbsp olive oil over medium-high heat.
- Add pork in a single layer and cook until golden. Transfer to a plate.
- Cook onion until soft, then add garlic and sun-dried tomatoes.
- Stir in chicken broth, heavy cream, Italian seasoning, and red pepper flakes; simmer.
- Add penne to the skillet, cook until al dente and sauce thickens.
- Return pork to the pan, stir in Parmesan and spinach until wilted.
- Divide among bowls, sprinkle with parsley or basil and extra Parmesan.
