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CREAMY TUSCAN PORK & PASTA SKILLET is a simple one skillet dinner that’s ready in 30 minutes! Loaded with chunks of juicy pork, pasta, and veggies all in a creamy sauce. Big thanks to Smithfield for sponsoring this recipe!
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It’s been hectic around our house lately and I would bet that it’s been relatively hectic around yours too! Doesn’t seem to matter what time of year it is at this point – life is just busy!
That’s why I love simple one-skillet dinners like this one!
Juicy, perfectly seasoned pork, pasta, veggies – all cooked together to create a simple but flavorful dinner for the family in just 30 minutes. How can you resist that?
This recipe is sponsored by Smithfield. I’ve been working with them for years to bring you creative ways to use their marinated fresh pork.
I love that their pork is already seasoned for you, so the prep time is minimal. They have loads of flavors, a variety of cuts, and they’re made from 100% fresh pork with no artificial ingredients.
How to make this one skillet pasta recipe:
To start, you’ll want to dice up your Smithfield Roasted Garlic & Herb Loin Filet.
Add it to a hot skillet with a bit of butter and brown it on all sides.
Stir in some garlic until it’s nice and fragrant.
Add your dried penne, sun-dried tomatoes, and chicken broth to the skillet and stir it all together.
Bring that to a boil, reduce to a simmer, and cover.
You’ll want to cook this for 5 minutes and then remove the lid and continue boiling until the pasta is nearly cooked through and the liquid has reduced a bit.
Add in some cream cheese and Parmesan to make this dish nice and creamy.
Once that has melted, remove from the heat and add in a few handfuls of chopped spinach. Cover and let set for about 5 minutes so the spinach can wilt and the pasta can finish cooking.
Stir it all together and then dive in!
This one skillet dinner is ready in 30 minutes which makes it perfect for a busy night!
We like to serve this pasta with a side salad drizzled with this homemade ranch dressing.
Easy peasy!
More recipes featuring Smithfield Marinated Fresh Pork:
Crock Pot Pork Roast: Just three ingredients!
Pork Stir Fry: So simple and better than take-out!
Pork and Cabbage: Fried together for a delicious dinner.
Pressure Cooker Carnitas: We make these often!
Just in time for the start of the new school year, Smithfield is helping at-home cooks save time in the kitchen with their “Real Fresh, Real Flavor, Real Fast” contest and
sweepstakes. From now through September 13, visit SmithfieldRealFlavorRealFast.com to submit your time-saving cooking tips featuring Smithfield Marinated Fresh Pork for a chance to win
a four-day/three night trip for two to Napa Valley, California.
For official rules, entry details, recipe ideas and more, visit SmithfieldRealFlavorRealFast.com.
Creamy Tuscan Pork Pasta
Ingredients
- 1 package Smithfield Roasted Garlic & Herb Loin Filet
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 8 ounces penne pasta
- ½ cup sun-dried tomatoes drained
- 2 cups chicken broth
- 2 oz. cream cheese
- 1/4 cup grated Parmesan
- 2 cups chopped spinach
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
Instructions
- Chop the pork loin into bite-sized pieces, about 1/2 - 1 inch each.
- Heat a large heavy-bottomed skillet over medium heat. Add the oil.
- Add pork to the skillet. Cook, stirring often, until browned on all sides. The pork does not need to be completely cooked through at this point.
- Add the garlic and cook for one minute.
- Add the penne, sun-dried tomatoes, and chicken broth to the skillet and stir.
- Bring to a boil, reduce to a simmer, and cover. Cook for 5 minutes.
- Remove the lid and continue cooking for 5 more minutes.
- Add the cream cheese and Parmesan to the skillet and stir until melted.
- Remove from the heat and add the spinach to the skillet. Cover and let set for 5 minutes before stirring to combine. Season with salt and pepper.
- Serve immediately.
Dinah Stevens says
Recipe was easy and very tasty. It will definitely be added to my menus for the week. I don’t care for and didn’t have sundried tomatoes so I drained a can of diced tomatoes. It turned out perfect!! Thank you for posting. Will be making again soon.
Allen says
This is a Keeper. I found the recipe because I had leftover roasted pork loin so did not have to braise first, just warmed and browned the leftover pork. Next time will double the spinach used. One other change, I soaked the sundried tomatoes in some warm chicken broth as I want to make sure the tomatoes were not chewey. They blended in beautifully
Stephanie says
This was so good!!! I added a little bit of sun ripened red peppers too and OMG this is a keeper!!
Karly Campbell says
Sounds delicious with the peppers! So glad you enjoyed it!
Robyn says
I made this! An my family loves it
Karly Campbell says
I’m so glad to hear that! 🙂
Stacy says
This looks amazing. I have pork shoulder I want to use. I know there’s a rule around not using loin and shoulder interchangeably but could this recipe still work?
Karly says
This may work fine (haven’t tried it), but shoulder is quite a bit fattier, so you might want to trim off any excess fat as you’re cutting the pork.
Pumkinian says
This is the best pasta I’ve ever had! I tweaked it a bit because I didn’t have enough cheese and added a bit of fish sauce but, boy, I will be making this all the time. Thank you!
Karly says
So happy that you loved it! 🙂
Jillian says
Oh my word! This is an absolutely yummy dish! I did this twice. The first time with the Applewood bacon pork cause it was all I had. Delicious ?. Then I did it to the T with the second batch and it was just as tasty. Love this recipe!
Karly says
So glad you enjoy the recipe, Jillian! 🙂
MaryG says
This pasta looks delicious and I want to try it but is there a substitute for the cream cheese. I don’t like pasta and cream cheese together. For example can I use a bit of ricotta to make it creamy?
Karly says
Hi Mary! I’ve only tried this with the cream cheese, but you could certainly try using ricotta!
Brandi K says
I substituted coconut cream for the cream cheese and it worked out great, delicious and dairy-free! Very creamy.
Anne says
I did the same coconut cream
Amber says
I had leftover pork loin from Easter so I just substituted that in and oh my good for yummy!
Karly says
So glad you enjoyed the recipe, Amber!
MF says
Hi, could you clarify how much pork is in this recipe? I don’t know what kind of filet you’re recommending to use and they don’t sell at my local grocery store. Thanks!
Karly says
Hello! The Smithfield pork loin filets are about 1.5 pounds.
Kimberly A Miller says
So I knew I wanted pork and pasta for dinner but I just wasn’t sure how I wanted to put it together. This recipe was so good. Thank you for a definite make again and again dish
Candace says
This looks really tasty. I just love quick and easy one pan meals especially when the nights are drawing in and I want something quick, easy and tasty on the table as soon as possible
Karen says
Very tasty! I happened to have ricotta so I subbed it for the cream cheese. Planning to make it again a few days with chicken.
Karen says
My family will go crazy for this!