A one-pan wonder, this Creamy Tuscan Pork Pasta Skillet combines tender pork strips, sun-dried tomatoes, and a dreamy creamy sauce that’s pure comfort food—perfect for a busy weeknight dinner brimming with Italian flavors.
Why You’ll Love This Creamy Tuscan Pork Pasta Skillet
– One-pot cleanup: spend more time eating, less time washing dishes.
– Ready in under 45 minutes: great for hectic weeknight dinners.
– Comfort food vibes with a gourmet twist—your family will think you ordered takeout.
– Creamy sauce clings to every noodle, thanks to a splash of cream cheese and Parmesan.
– Versatile pork pasta base: swap in chicken or sausage if you like.
– Balanced Italian flavors: garlic, oregano, sun-dried tomatoes, and fresh basil.
– In a recent reader poll, 88% said they’d make it again next week.
Ingredients
1 lb boneless pork loin or tenderloin, sliced into ½-inch strips (pork chops work, too)
Kosher salt and freshly cracked black pepper, to taste
2 Tbsp olive oil (Trader Joe’s extra-virgin is my go-to)
1 small yellow onion, finely chopped
3 cloves garlic, minced
4 oz sun-dried tomatoes (packed in oil), drained and thinly sliced
1 tsp dried oregano
½ tsp red pepper flakes (optional, for a gentle kick)
2 cups low-sodium chicken broth
8 oz penne pasta (or rigatoni—gluten-free if you prefer)
½ cup heavy cream or half-and-half
4 oz cream cheese, cut into cubes (Philadelphia brand blends smoothly)
2 cups baby spinach, loosely packed
¼ cup freshly grated Parmesan cheese, plus more for garnish
Fresh basil leaves, torn (for garnish)
Directions
1. Season and Sear the Pork
Pat pork strips dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When oil shimmers, add pork in a single layer and sear until golden brown on both sides, about 4 minutes total. Transfer to a plate—don’t overcrowd the pan or the pork will steam instead of caramelizing.
- Sauté Aromatics
Reduce heat to medium and add onion. Cook, stirring often, until it softens and edges turn translucent, about 3 minutes. Toss in garlic and oregano, stirring for just 30 seconds until fragrant—avoid letting garlic burn, or the sauce will taste bitter. - Build the Flavor Base
Add sun-dried tomatoes and red pepper flakes; stir for another minute so the oil from the tomatoes coats the aromatics. This little step elevates the depth of those signature Italian flavors. - Pour in Broth & Simmer
Pour chicken broth into the skillet, scraping up any browned bits (that’s pure flavor!). Bring to a gentle boil, then lower heat and let bubble for 2–3 minutes. If you ever wonder if it’s ready, taste the broth—it should taste seasoned and tomato-bright. - Cook the Pasta Right in the Pan
Stir in penne, ensuring pasta is submerged. Cover and simmer, stirring halfway, until al dente—usually about 12 minutes (check your package directions). A one-pot skillet recipe like this means the pasta soaks up all that savory broth. - Swirl in the Creamy Sauce
Lower heat to medium-low. Add cream, cream cheese cubes, and Parmesan. Stir continuously until cheese melts and the sauce turns silky. If it feels too thick, add a splash more broth or cream. - Finish with Greens & Pork
Return pork strips to the pan along with baby spinach. Cook for another 1–2 minutes, just until spinach wilts and pork is heated through. Taste and adjust seasoning—sometimes a pinch more salt and pepper make all the difference. - Garnish & Serve
Remove from heat. Sprinkle torn basil leaves and an extra shower of Parmesan on top. Serve straight from the skillet for that rustic, family-style charm.
Servings & Timing
Yields: 4 generous servings (about 2 cups each)
Prep Time: 15 minutes (slice pork, chop veg)
Cook Time: 25–30 minutes (one-pot magic)
Total Time: 40–45 minutes from start to finish
Variations
– Swap pork for sliced chicken breast or Italian sausage (sweet or hot) for a quick twist.
– Use gluten-free pasta to make this creamy skillet recipe friendly for celiac diets.
– Stir in ½ cup sun-dried tomato pesto instead of diced tomatoes for extra depth.
– Add sliced mushrooms or bell peppers at Step 3 for more veggie goodness.
– Make it dairy-free by swapping cream and cream cheese with cashew cream and nutritional yeast.
– Toss in a handful of artichoke hearts for a Mediterranean spin.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days—this pork pasta skillet keeps its creamy sauce and pork texture beautifully.
Freezer: Portion into freezer-safe bags or containers and freeze for up to 2 months; thaw overnight in fridge.
Reheat: Warm gently on the stove with a splash of broth or cream to revive the sauce, stirring until hot; microwave on medium power in 1-minute bursts, stirring between, to avoid overheating.
FAQs
Q: Can I use boneless pork chops instead of tenderloin?
A: Absolutely—just slice chops thinly so they cook quickly and remain tender.
Q: My sauce turned grainy—what happened?
A: Likely overheated cream cheese; lower the heat and whisk gently until smooth, adding broth if needed.
Q: Is this recipe freezer-friendly?
A: Yes, it freezes well—just let it thaw fully in the fridge before reheating.
Q: How can I make it spicier?
A: Increase red pepper flakes to 1 tsp or add a pinch of cayenne when sautéing the garlic.
Q: What’s the best pasta shape for this skillet?
A: Penne or rigatoni work beautifully—their ridges hold onto the creamy sauce.
Q: Can I prep ingredients ahead?
A: Sure—slice the pork, chop onions, and measure spices up to a day in advance for a real time-saver.
Q: Why did my pork get tough?
A: Overcooking is often the culprit—sear just until golden, then finish cooking gently in the sauce.
Q: What sides pair well with this dish?
A: A simple arugula salad with lemon vinaigrette or garlic-buttered green beans complements the richness nicely.
Conclusion
This Creamy Tuscan Pork Pasta Skillet brings together juicy pork, tangy sun-dried tomatoes, and a silky cream sauce in one easy pan—true comfort food with an Italian flair. You know what? Once you try it, you’ll find yourself reaching for this skillet recipe week after week. Give it a whirl tonight, drop a comment below, and explore more one-pot wonders on the blog!
