Oct 30, 2024 With my kids obsessing for months over my Tuscan Chicken recipe, I turned it into a creamy chicken pasta recipe that’s become a new family favorite. Here’s why you’ll love it:
Creamy Tuscan chicken pasta comes together in one skillet. It’s a time-saver with minimal cleanup, perfect for busy weeknights. The Tuscan flavors are like something you’d order at a high-end restaurant, but it boasts simple ingredients.
This in an easy weeknight dinner recipe is ridiculously simple and really tastes like more.
Chicken breasts: Boneless, skinless chicken breasts are ideal for quick cooking and tender results. You could also be sneaky and use rotisserie chicken for a super-easy chicken pasta (but you’d miss the flavor from the browning step). Cooking oil (or oil from sundried tomatoes): Using the oil from the sun-dried tomatoes gives the dish an extra layer of rich flavor. Onion and garlic: Ideally use fresh garlic; don’t skip the onion. It forms the bed of flavor for the sauce and helps thicken it a little. Garlic powder can be used in a pinch. Chicken broth: Use a good quality store-bought or homemade stock. Heavy cream: Adds a rich, creamy texture that combines all ingredients, creating a luscious sauce. Sun-dried tomatoes: These are packed with intense, sweet-tart flavor. I like to use the soft oil-soaked kind rather than the dried and cut them into bite-sized pieces. Italian seasoning (optional): You could also use fresh herbs, but the concentrated taste from dried herbs is yummy (plus, dried herbs are so convenient). Crushed red pepper flakes (optional): For those who enjoy a bit of heat! Parmesan cheese: Freshly grated Parmesan is essential for adding a salty, umami-rich finish. Avoid pre-grated versions for the best texture and flavor. Fresh spinach: Fresh baby spinach adds color and a nutrient boost. It wilts beautifully into the sauce, maintaining a tender texture. Pasta: Great options include any al dente pasta like rigatoni pasta, fettuccine or penne pasta. You just want a sturdy kind of pasta to hold up well to the creamy sauce and chunky ingredients. Fresh basil (optional): A fragrant garnish that brings freshness to the dish, balancing the sauce’s richness.
Protein swap: Replace chicken with shrimp or thinly sliced sausage for a different flavor. If using shrimp, add it towards the end to avoid overcooking. Vegetarian option: Skip the chicken and double up on the spinach, or add mushrooms, zucchini, or bell peppers. Chickpeas and white beans make a great veggie alternative. Dairy-free: Substitute the heavy cream with coconut milk or a plant-based cream. Use nutritional yeast or a dairy-free Parmesan alternative for that cheesy finish. Low-carb: Swap the pasta for zucchini noodles or spaghetti squash for a lighter, low-carb version. Cauliflower rice can also be used! Gluten-free: Use gluten-free pasta, such as chickpea, brown rice, or lentil-based varieties, to maintain texture without gluten. Spice level: Leave out the red pepper flakes for a milder dish. For extra heat, add a pinch more or include cayenne pepper. Herby variations: Fresh thyme or oregano can be used instead of the Italian seasoning. Rosemary also pairs well, too. Cheese options: Swap Parmesan with Pecorino Romano or Asiago for a slightly sharper, saltier flavor. Tuscan chicken pasta tastes good with any of these!
Tools
This is a low-mess recipe. One of the MANY reasons to love it!
Pasta pot for cooking the pasta in. A large skillet is used to cook the chicken and sauce. Spatula to stir with.
Cook the pasta
Boil pasta according to package instructions. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Brown the chicken
Season chicken breast meat with 1 tsp of salt and pepper. Heat oil in a large skillet over medium-high heat. Sear the chicken for 3-5 minutes until golden brown on one side, then flip to sear the other side quickly. Remove from skillet (chicken will finish cooking in the sauce).
Make the creamy Tuscan sauce
In the same skillet, add chopped onions and ½ tsp salt. Add more oil if needed. Cook onions until translucent (about 6 minutes), stirring often. Add garlic and cook for 1 more minute.
Deglaze and add liquids
Pour in chicken broth, scraping up browned bits from the bottom of the pan. Stir in heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Simmer, then reduce heat to medium-low.
Finish chicken and Tuscan pasta sauce
Nestle the chicken back into the skillet. Cover and cook chicken for 8-10 minutes until chicken reaches 165ºF internally.
Melt the cheese
Stir in Parmesan until melted. Adjust salt in small increments, tasting as you go.
Add spinach
Stir in spinach and cook just until wilted.
Combine with pasta
Toss the pasta into the sauce. Add reserved pasta water if you prefer a thinner sauce. Are you just scrolling through? Check out these key takeaways: These tips will give you a perfectly balanced, creamy, and tender Tuscan Chicken Pasta every time! When ready to serve, reheat the sauce and chicken on the stovetop, adding some chicken broth or reserved pasta water to restore the sauce’s creamy consistency. For leftovers, the fully assembled dish can also be stored in the fridge for 2-3 days. Reheat it gently to prevent the pasta from becoming mushy. You can use a microwave to reheat to avoid turning on the stove. Here’s my full collection of good sides for pasta!
Resting the chicken for juiciness: Always rest it for a few minutes before slicing it to retain its juices and ensure it stays tender. Pasta water trick: The pasta water’s starch helps thin the sauce and acts as an emulsifier, binding the fat from the cream and cheese to create a silky texture. Balance the taste: If your sauce tastes too rich or heavy, a squeeze of fresh lemon juice or a splash of white wine can brighten it up, cutting through the richness with a hint of acidity.
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