Tuscan Chicken Pasta 🇮🇹👏🏻✅ features juicy bites of seasoned chicken, sun dried tomatoes, spinach, and tender pasta are tossed in a creamy sauce and topped with Parmesan cheese for the BEST chicken and pasta recipe! No need to go out to an Italian restaurant when you can make this EASY Tuscan-inspired chicken pasta recipe at home in 30 minutes!
Easy Creamy Tuscan Chicken Pasta Recipe
If you’re in the mood for a Tuscan-inspired pasta recipe featuring seasoned juicy chicken in a rich tasting creamy sauce, then you’re in the right spot!
- Chunks of tender chicken simmer in a luxurious creamy sun-dried tomato, spinach and creamy parmesan sauce. That’s mixed with al dente pasta to create a dish that has so much flavor and texture in every bite.
- There are bursts of tangy sun-dried tomatoes, garlic and onions, fresh baby spinach, and seasoned chicken throughout the creamy parmesan and garlic sauce with perfectly cooked pasta.
- Although this pasta dish is a cinch to make, it tastes like something you’d get in an Italian restaurant – or even in Tuscany!
- As long as you multitask, you can get this recipe on the table in 30 minutes making it perfect for busy those weeknights.
- It’s almost a one-pot recipe. You boil the pasta separately but everything else comes together in one pot making cleanup easy and fast.
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Ingredients in Tuscan Chicken with Pasta
- Pasta – I use penne pasta but other small-shaped, short pasta such as ziti, rotini, ditalini, or rigatoni pasta may be substituted.
- Chicken – I like boneless skinless chicken breasts but you can sub with chicken thighs.
- Seasonings + Flavor Enhancers – Salt, pepper, dried oregano, olive oil, white onion or yellow onion, garlic, tomato paste.
- Sun dried tomatoes – Along with the tomato paste, they help to boost the flavor of the dish as well as add an lightly chewy texture.
- Fresh baby spinach – Wondering if you can sub or omit it? See the FAQs below.
- Sauce – A combination of reduced sodium chicken broth and heavy cream create a sauce that’s just creamy enough without being heavy. I like that there’s just enough sauce to coat everything but not too much that it gets overwhelmed.
- Parmesan cheese – Use a high quality freshly grated Parmesan to put the perfect final touch on this Italian chicken and pasta recipe.
- Fresh herbs – If you’d like to garnish with fresh basil, thyme, parsley, rosemary – go for it.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Creamy Tuscan Chicken Pasta
- Boil the pasta (reserve some pasta water) and while it’s cooking, in a separate large skillet or Dutch oven, add olive oil, bite-sized pieces chicken, season, and saute over medium-high heat. Remove and set aside after it’s seared, about 5 minutes (it won’t quite be done yet).
- Add the onion and saute for about 5 minutes before adding the garlic, sun dried tomatoes, tomato paste, and cook for 1 minute.
- Add the chicken broth, heavy cream, bring to boil, add the chicken back in, and let your creamy Tuscan sauce simmer for about 10 minutes. The chicken will cook through and the sauce will thicken.
- Add the spinach, cooked pasta, and stir to combine. If it’s thick, add about one-quarter cup of pasta water.
- Check for seasoning balance, top with fresh Parm, and serve.
Recipe FAQs
can i use chicken thighs instead of chicken breasts?
Yes, you can use boneless chicken thighs instead if that’s what you prefer.
what kind of sun dried tomatoes should I use?
I use sun dried tomatoes packed in oil. I remove them, blot the oil, dice them, and add them to the recipe.
can i use different greens or omit the spinach?
Yes, you can use baby Swiss chard, kale, or another favorite yet hearty green. You can also omit the spinach if you’re not a fan. The one thing I would not use though is frozen spinach. Those little flakes are better served in Spinach and Artichoke Dip than in this recipe.
do i have to use heavy cream?
I strongly recommend you do for the best taste and richness it lends to this easy Tuscan chicken pasta recipe. However, half-and-half will work if that’s what you have on hand.
I do not recommend using anything with less fat because your sauce will be prone to breaking, or splitting. At the point of subbing with milk, I would not; and would simply just add more chicken broth.
Tuscan Chicken Pasta
🇮🇹👏🏻✅ Juicy bites of seasoned chicken, sun dried tomatoes, spinach, and tender pasta are tossed in a creamy sauce and topped with Parmesan cheese for the BEST chicken and pasta recipe! No need to go out to an Italian restaurant when you can make this EASY Tuscan-inspired chicken pasta recipe at home in 30 minutes!
Equipment
Ingredients
- 8 ounces penne pasta, (or similar small-shape short pasta like ziti, rotini, ditalini)
- 2 tablespoons olive oil, divided and as needed
- 1 pound boneless skinless chicken breasts, diced into bite size pieces
- 1 teaspoon dried oregano, (or substitute with 1 teaspoon Italian seasoning)
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 medium yellow onion, diced small (or white onion)
- 3 to 4 garlic cloves, finely minced
- ½ cup sun dried tomatoes, (I use oil-packed that I remove from the oil, blot with paper towel, and roughly dice if they're larger pieces)
- 1 tablespoon tomato paste, (ok to omit if you don't have it, but adds rich flavor)
- 2 cups fresh baby spinach, or as desired (about 2 heaping handfuls)
- ½ cup heavy cream, (half-and-half may be substituted if you don't have heavy cream; do not use lower fat milk)
- 1 ½ cups chicken broth, (I use reduced sodium)
- ¼ cup freshly grated Parmesan cheese, for the sauce, plus more for garnishing if desired
- Fresh basil or fresh parsley, optional for garnishing
Instructions
- To a large stockpot, cook the pasta according to package directions. When done, reserve about 1 cup pasta water and set it aside. Then drain the pasta and set it aside.
- Meanwhile, while the pasta is boiling, to a large skillet or Dutch oven, add 1-2 tablespoons olive oil, and the chicken, evenly season with oregano, salt, pepper, and saute over medium-high heat for about 5 minutes. Stir and flip frequently to ensure even cooking and browning. Remove the chicken and set is aside on plate. It will NOT be fully cooked through at this point and that's fine and what is intended.
- Don't remove any of the cooking liquids or juices from the pan and as necessary, add additional olive oil, onion, and saute for about 4-5 minutes, or until it's becoming soft and translucent. Stir frequently.
- Add the garlic, sun dried tomatoes, tomato paste, stir to combine, and cook for about 1 minute or until very fragrant; stir nearly constantly.
- Slowly add the chicken broth, cream (the liquid will bubble up and steam so use caution), Parmesan, and bring it to just a simmer, taking care not to let it boil too fast.
- Add the chicken pieces back in, stir to combine, and let the mixture gently simmer uncovered for about 8-10 minutes, or until the chicken is fully cooked through and the sauce is thickening a bit. Turn the heat down to medium or medium-low to maintain just a simmer. Stir occasionally, making sure to scrape up the bits at the bottom of the pan. Tip – You do NOT want this to boil too fast/hard because you could break the sauce, meaning the dairy proteins denature and the sauce looks like there's white chunks floating in it, and you'd have to start over. So watch the heat output of your stove!
- Add the spinach, cooked pasta, and stir to combine. The spinach will wilt in a minute or two; keep stirring until it does.Tip – If the sauce is too thick or doesn't look like there's quite enough to coat everything, add a splash of the reserved pasta water in. This isn't an overly 'saucy' recipe like you'd have with fettuccine alfredo. Rather, it's just enough sauce to nicely coat all the ingredients.
- Taste and check for seasoning balance. As necessary, add additional salt, pepper, a pinch of red pepper flakes for heat, additional oregano or Italian seasoning. Seasoning Tips – If it tastes at all flat or boring, it likely needs more salt, so don't be afraid to add more. I also really like red pepper flakes in a dish like this because while they won't make it spicy (unless you add a lot), they give it just a bit more pizazz and flavor pop.
- Optionally garnish with additional Parmesan and/or fresh herbs, to taste, and serve immediately.
Notes
Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as needed.
Nutrition
Serving: 1serving, Calories: 584cal, Carbohydrates: 55g, Protein: 38g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 113mg, Sodium: 1220mg, Potassium: 1228mg, Fiber: 5g, Sugar: 9g, Vitamin A: 2130IU, Vitamin C: 13mg, Calcium: 145mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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More easy chicken and pasta recipes
Made this recipe tonight. It was delicious. Followed the recipe as written and it did not disappoint. Will make this again.
Thanks for the 5 star review, Margot, and that’s great to hear this was delicious as written and that you’ll make it again!
The Tuscan chicken is delicious. I am making it again tonight. Love the flavor combinations of creamy and some spice.
Thanks for the 5 star review, Tita, and I’m so glad you loved it enough to make it again tonight!
Simple easy delicious recipe.
Thanks for the 5 star review, Sue, and I’m glad it was simple, easy, delish. All the things I aim for in my recipes that I share!
This was SO GOOD, I try different recipes not all turn out great but this one sure did – I followed exactly and my husband could not stop raving about the flavor. I think next time I will just add some sliced black olives but won’t change anything!
Thank you so much for letting me know you loved the recipe and for sharing your feedback on it. I appreciate it!